I prepare baked good tins as holiday gifts since I’ve come to realize how much people appreciate homemade gift items. For this year’s tins I made chocolate chip cookies, pumpkin bread, nut & fruit dark chocolate bark and spiced nuts. I came across the vegan pumpkin bread on The Glowing Fridge and experimented with it a few times to fine-tune it to my own version.

 

 

 

 

 

 

 

 

 

 

 

 

It’s super simple to make. It literally melts in your mouth. Plus, the chocolate chips add a nice surprise effect. I also made the bread to accompany our Christmas morning brunch. It sure was a hit! However, the bread is so good that I’ll be making it throughout the winter. It’s so awesome.

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Vegan Pumpkin Bread with Nuts & Chocolate Chips
Course Breads, Desserts
Cuisine Comfort food
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
loaf
Ingredients
Dry Ingredients
Wet Ingredients
Course Breads, Desserts
Cuisine Comfort food
Prep Time 10 minutes
Cook Time 50 minutes
Passive Time 30 minutes
Servings
loaf
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Grease a loaf pan with unrefined coconut oil.
  3. In a large bowl, mix together all dry ingredients, including chocolate chips and nuts.
  4. In a separate medium-sized bowl, mix together all wet ingredients.
  5. Add wet mixture to dry. Using a wooden spoon, mix until just well combined. This batter will be very thick and gummy and may take 1-2 minutes for pumpkin to moisten the dry ingredients.
  6. Transfer into greased loaf pan.
  7. Bake 50 minutes or until a toothpick comes out clean and the top is browned.
  8. Let cool for 15 minutes then transfer to a cooling rack for at least 20 more minutes before slicing.
  9. Best results if stored overnight before slicing.
  10. Store leftovers in refrigerator.
Recipe Notes

Adapted from The Glowing Fridge.

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