You are here

Member since April 2003
0
4.88889

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: 
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

mmm...its like pumpkin muffin cake!! mine stayed in the oven for over an hour but it is super moist and delicious :D

0 likes

Really want to make this but my local Trader Joe's and Whole Foods don't have canned pumpkin yet...I'm wondering if this recipe might work with a yellow squash, but the flavor of yellow squash is not particularly close to that of pumpkin. I should check if canned pumpkin is available online

0 likes

adding to what I wrote above to include: i also only used 1 cup sweetener and it was 3/4 cup coconut palm sugar and 1/4 sugar in the raw. perfect and not overly sweet.

0 likes

this bread was fucking crazy. soo moist and delicious.
i used canola instead of EB and a mashed banana as the egg replacer. i also used some pumpkin pie spice instead of the cloves and ginger.
it did take much longer to cook than 45 mins...but worth it. i brought it to work and the whole loaf was gone in a few hours. it was warm and smeared with Earth Balance. one of the best vegan recipes i've tried.

0 likes

I used canola oil instead of Earth Balance, water instead of soy milk and raisins instead of chocolate chips.  While pouring the batter into the pan, it occurred to me that I might have added a teaspoon of vanilla extract, too, but really, this bread was totally perfect without it.  So, so, sooo yummy!  I also increased bake time to 75-80 minutes--center was uncooked after 50.  Thank you for a wonderful recipe!

0 likes

A minor amendment: 2/3 cups chocolate chips seems to be the ideal quantity (for me) and I though 1 cup of sugar was fine (though 1.25 cups also seemed fine).

Also, be sure to eat at least a few while they are still warm and the chocolate is semi-melted!!  :)>>>
(They are still good cold, but superb warm.)

0 likes

I used 1/3 cup each oil and apple sauce for the margarine and eggs, 1.25 cups sugar, about half a can of pumpkin (around 7/8 cups, I guess), and made (12 medium) muffins. They seemed done after 30 minutes or so.

Overall, I'd say these came out moist and yummy, but 1 cup of chocolate chips seems to be rather on the heavy side. Next time I'll try cutting that back to 1/2 cup chocolate chips.

0 likes

Ok, so it came out relatively good, although I slightly burned the edges :-\ but I also didn't have any cloves, which may be why it seemed a little bland to me. I also didn't have any chocolate chips which can also make a huge difference.  Overall, I think I can make this a great bread next time, but for a first shot, I think it came out good, just not great. Thank you for the recipe, I'm sure any dissapointment on my end can be blamed on my baking skills, not this recipe  :D

0 likes

--------------------------------------------------------------------------------
This is the first time I have ever prepared a pumpkin from scratch, and I just roasted the seeds too (recipe here: http://vegweb.com/index.php?topic=30061.0). I just put my pumpkin loaf in the oven, and judging by the batter bowl I've been licking, this is going to be AMAZING! This is also my first time using Egg Replacer, as I've been a little shy of vegan baking. Whoo, that's alot of firsts in one evening! Let ya know how it comes out

0 likes

This was super tasty  ;)b
A few things:
-I only added a cup of sugar (1.5 seemed excessive and I don't like things overly sweet)
-My friend is allergic to soy, so since we couldn't find any soy-free, dairy-free chocolate chips, we used baker's chocolate instead (we thought this was super delicious, but one of her house-mates thought it made it too bitter; I guess it's personal preference)
-Making the recipe as is only gave us one loaf so we went ahead and doubled it; since one can of pumpkin had 15 oz, we just used all of that and called it good
Overall, LOVED IT!  :)>>>

0 likes

Pages

Log in or register to post comments