Vegan Chocolate Chip Pumpkin Bread Recipe

1-Bowl Chocolate Pumpkin Loaf

Don’t care if it’s November now – still not over the pumpkin thing. I know there are a ton of recipes for pumpkin loafs floating around, but seriously… this one rocks. It’s been a family staple of ours since I can remember, and we finally perfected the vegan version.

So let’s give it up for being basic in November, too, ladies. *sarcasm*

The Recipe

  • Oven: 350 F
  • Bake Time: 1 hour

You will need:

  • 1 cup Turbinado sugar
  • 1 1/2 cup white flour
  • 1/2 cup Canola oil
  • 2 tbs ground flaxseed + 6 tbs water (egg replacer)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3/4 cup pumpkin purée
  • 1/2 cup chocolate chips

To make:

Step 1: Add Everything
Seriously, all it takes is one bowl. Well, I mean… I guess you can say 2 if you count the flaxseed “egg” replacer. But let’s not count it. Add EVERYTHING to the bowl – mix well.
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Step 2: Loaf It
Grease your fav loaf pan and add the mix. Add some extra chocolate chunks or mini chips to the top – make it look niiiiiiice ;)
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Step 3: Bake It @ 3-Fitty
350 F, that is. For about an hour. To check if it’s done, insert toothpick into middle. Confession: I like mine a little “raw” ;)
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Cool it, slice it, stuff your face in it!! xx Bianca

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