Chocolate Chip Pumpkin Bread
Fall to me means “Pumpkin Szn” goes until it is officially Winter on December 21st, so I added another pumpkin recipe to my baking resume. As you may already know, I love making Chloe Coscarelli’s creations, especially with me trying to be more plant based. This recipe is from Chloe Flavor: Saucy, Crispy, Spicy, Vegan: A Cookbook. All of her recipes in this book are vegan and provide gluten free variations. I was excited to bake this recipe and did not even taste test it before giving the entire loaf to someone! However, it was a hit, so I made a second loaf and actually taste tested it that time around.
This bread is soft and full of flavor! The only thing I am trying to figure out is how to store it longer than a week. I think freezing it or putting it in the fridge would preserve it a little longer. Chloe does say in her book the loaf can be made in advance and frozen for up to 1 month. You can thaw it, dust it with confectioners’ sugar before serving.
Cookware and Utensils, You Will Need:
A loaf pan
1 medium sized bowl
A large mixing bowl (I use my KitchenAid)
Measurement utensils (1TSP, ½ TSP, 1TBSP, 1C)
A stirring spoon
A rubber spatula for getting the donut mixture into the pan
A toothpick
You and a few friends to enjoy these with!
Ingredients Needed:
2 C Bob’s Red Mill Gluten Free Baking Flour
1 C granulated sugar
1 TSP baking powder
½ TSP baking soda
1 TSP sea salt
1 TBSP pumpkin pie spice
1 C canned pumpkin puree
1 C canned coconut milk (I did not have coconut milk on hand, so I used Califia Farm’s Unsweetened Vanilla Almond Milk)
½ C vegetable oil
2 TSP apple cider vinegar
1 TBSP pure vanilla extract
1 C vegan chocolate chips (I used the Enjoy Life semi-sweet chocolate mini chips)
1 TBSP confectioner’s sugar (this is for dusting the loaf once it is cool)
Directions:
Preheat the oven to 350 degrees Fahrenheit.
Grease the loaf pan.
In the large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
In the medium bowl, whisk together the pumpkin puree, coconut milk, oil, vinegar, and vanilla.
Add the wet ingredients to the dry and whisk until just combined. Do not over mix!
Gently fold in the chocolate chips.
Once the chocolate chips are folded in, pour the bread batter into the loaf pan and smooth the top.
Bake the bread for 30 minutes then rotate the loaf pan.
Continue baking the bread for another 30 minutes. See if the bread is done baking by sticking a toothpick in the middle and seeing if it comes out clean.
Let the bread cool on the counter and make sure to take a knife around the outside of the pan to make sure the sides do not stick while cooling!
Let the bread cool completely before un-molding onto a cutting board / plate / whatever you fancy then dust the bread with confectioners’ sugar and slice!
Enjoy! Try not to eat all of it in one sitting.