Description
This vegan chocolate chip pumpkin bread has a perfect contrast between the crust exterior and super moist centre. The flavour has an earthy, warm yet gentle, and cosy spice that creates a wonderful Autumnal scent which complements the mellow sweetness of the pumpkin and melty chocolate chips. It’s a perfect homemade Autumn breakfast and dessert.
Ingredients
Scale
- 2 cups (230g) plain flour
- 1/2 cup (70g) brown sugar
- 1/2 cup (110g) caster sugar
- 1/3 cup (80ml) vegetable oil
- 1/4 cup (60ml) soy milk
- 3/4 cup (170g) pumpkin puree
- 1/2 ~ 1 cup (80~160g) vegan chocolate chips (plus more for sprinkle)
- 1 tsp apple cider vinegar
- 1 tbsp maple syrup (optional)
- 1 tsp pumpkin spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven for 180°C(350°F).
- In a large jar or bowl, mix the soy milk, apple cider vinegar, vegetable oil, maple syrup, and pumpkin puree with a whisk until very smooth. Set aside.
- In a large bowl, whisk well together the flour, brown sugar, caster sugar, pumpkin spice, baking powder, baking soda, and salt.
- Pour the wet mixture into the dry mixture and mix gently with a large wooden spoon until just combined.
- Add the vegan chocolate chips to the batter and fold in gently.
- Transfer the batter into a loaf tin. Sprinkle some more vegan chocolate chips on top. Bake for 50~60 mins until an inserted toothpick comes out clean.
- Take the pumpkin bread out of the oven and let it cool in the loaf tin to room temperature. Take the bread out of the tin, slice, and enjoy as is or toasted!
Notes
Mix gently to not develop too much gluten.
Add the vegan chocolate chips at the very last step to prevent them from melting in the batter.
Use digital scales for accurate measurements.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: loaf, bread
- Method: baking
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 422mg
- Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: g
- Cholesterol: 0g