1-Bowl Chocolate Pumpkin Loaf

Vegan Chocolate Chip Pumpkin Bread Recipe

Don’t care if it’s November now – still not over the pumpkin thing. I know there are a ton of recipes for pumpkin loaves 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.

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.

Step 2: Loaf It
Grease your fav loaf pan and add the mix. Add some extra chocolate chunks or mini chips to the top.

Step 3: Bake It @ 350 F
For about an hour. To check if it’s done, insert toothpick into middle. Confession: I like mine a little raw.

Cool it, slice it, stuff your face in it!! xx Bianca

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4 Comments

  1. Delish! I like mine a little “raw” too – dessert bread that is overcooked just isn’t as good! Love the three-fitty reference lol

    1. Raw is just so much better… it’s ooey-gooey – and no eggs, so excuse me while I eat raw batter ;) <3

  2. Looks delicious and very simple to make. Thanks!

    1. Thank you!! It is! I hope you give it a try, Alexandra! <3

Comments are closed.

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