You are here

Member since April 2003

Pumpkin Chocolate Chip Bread

What you need: 

1 3/4 cups flour
1-1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon ginger
1/8 teaspoon salt
1 cup pumpkin puree
1/2 cup margarine, melted
2 egg replacers (I use Ener-G)
1/3 cup water, orange juice, or nondairy milk (I used Vitasoy enriched vanilla)
1 cup vegan chocolate chips, nuts, dried cranberries, or raisins

What you do: 

1. Preheat oven to 350 degrees F. Grease 2 medium loaf pans. Combine dry ingredients.
2. Mix wet ingredients and then stir in dry ingredients. Stir in chocolate chips.
3. Pour into pans. Bake 45-50 minutes.
Also, it can be used for muffins or to make just one big loaf (9X5" loaf pan).

Preparation Time: 
10-15 min., 45-50 min
Cooking Time: 
Recipe Category: 


Waaay yummy. I used 1/4 cup applesauce and 1/4 cup earth balance and used flax "eggs". So great that my room mates hijacked the loaf while I slept, and left only a third. >:/


Delicious! I love it!

Changes I made: I wound up baking this bread for 85 minutes. It was definitely not done by 45 minutes, so I turned the oven up to 375° put it in for another 20 minutes... checked it, needed more, another 20 mins on top of that was perfect. Pumpkin tends to bake funny, I've noticed.

I used canned pumpkin and baked one larger loaf instead of two smaller loaves. I also reduced the amount of sugar to 1 cup and used 1/4 cup applesauce and 1/4 cup olive oil instead of 1/2 cup margarine. (If I made this again I think I'd use 1/2 cup of applesauce and no oil/margarine. I just wanted to make sure it would be okay, since I used my own homemade applesauce for the first time.)


I made this for Thanksgiving, and everybody loved it! It was easy to make, and came out perfectly delicious. The only thing I would change the next time I make it is to add 1 cup sugar, b/c 1.5 c was too much sweetness. I love the addition of chocolate chips, too. I made these in 4 mini-loaf pans, and baked for about 50 minutes.


omg this recipe is soooo good!!  I changed it a little bit:
I only used 1 cup of sugar, i replaced the eggs with 1/4 cup of applesauce and an extra 1/4 cup of pumpkin.  I only used cinnamon and nutmeg for the spices. I also used 1/3 cup of soymilk instead of water.  To add to the sweetness and moisture, I added 2 heaping tablespoons of vegan apple butter.  The bread came out so moist!  I will definitely be making this many times over this holiday season!    ::)


Yummy!  I made this as muffins and gluten free by using a flour blend of rice, tapioca, corn, rice and garbanzo.  Also, substituted 1/2c agave & 1/2c maple syrup for the sugar.  It is a bit sweet and powerfully spicy for my taste but others like em fine.  thanks!  also used almond milk for water.


this was great!!
crowd pleaser (i did sub the soymilk instead of water)

it was a bit of perfection (and will be made again)

THANKS for sharing!


mmmmmmm, this bread is awesome! I only used a 1/2 cup of sugar with a 1/2 cup of cinnamon maple syrup and replaced the water with 1/3 cup of vanilla soy milk. I also added 1/2 cup of chopped walnuts. and used vegetable oil in place of melted margerine. I also used a whole can of pumpkin, which is more than a cup but it doesn't seem to have hurt it at all. it's moist and flavorful and I'm gonna have to go give some of it away so I don't eat the whole thing myself!  :D


I realize this comment is fairly useless, but I just wanted to say that I am so glad that you guys like the recipe.  It's based on a recipe my friend Trina gave me, so I can't really take credit for it.  Anyway, I don't know why it didn't rise for you nodaybut2day.  Maybe the 3/4c. extra pumpkin made it too heavy.  If you don't want to use Ener-G replacer, maybe try using soy yogurt (like 1/4c.?).  Or try adding something to leaven it... some baking powder (1t?).  Hope that helps!

And baypuppy, sorry for the confusion.  I always make 2 medium loaves.  I don't know what size the pans are exactly...  They're not mini-loaf pans, but they're not as large as the normal 9x 5 loaf pan.  Maybe like 3X8??  They're these really old 40-yr-old pans that belong to my mom.  Not knowing the dimensions, I call them "medium."  You're right though-- with the 9X5, it would only make one loaf.

happy baking to everyone!


:D SO deliciously I just made this bread. I made it into muffins. I used the variation of one cup sugar and then 1/3 soy milk instead of water. They are so awesome I want to eat them all. I will be making this again and again. So easy too!


I followed this recipe exactly and made muffins to bring to a potluck at my office.  They were a huge hit!  My boss even asked me if I had gotten them at a bakery.  My co-worker, who is also a strict vegetarian, and I sat back and chuckled that everyone wanted the vegan muffins at the very meaty chili & hotdog potluck!  The recipe made 18 regular-sized muffins, so next time, I think I'll double it. 



Log in or register to post comments