Vegan Chocolate Chip Pumpkin Bread

Vegan Chocolate Chip Pumpkin Bread

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Yield: 6

Author: Hudson Stepper

Prep time: 10 MinCook time: 1 HourInactive time: 10 MinTotal time: 1 H & 20 M

Ingredients

Pumpkin Bread

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup organic granulated sugar
• 3/4 cup organic light brown sugar
• 1/2 cup cooking oil, such as avocado oil, olive oil, or a blend
• 1 tbsp vanilla extract
• 1/4 tsp sea salt
• 2 tsp pumpkin spice blend
• 1 tsp ground cinnamon
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 cup all purpose flour
• 1 cup of chocolate chips

Cinnamon Streusel (optional)

• 1/2 cup all purpose flour
• 1 tsp ground pumpkin spice
• 1/3 cup light brown sugar
• 5 tbsp vegan butter, melted
• 1 tsp vanilla extract
• 1/8 tsp sea salt

Instructions

1. Prep: Preheat the oven to 350F. Grease an 8 or 9 inch loaf pan and line with parchment paper.
2. If using a the streusel topping: Whisk together the melted vegan butter, brown sugar, flour, and cinnamon until it resembles a crumble. Then set aside.
3. Whisk together the wet ingredients: In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, oil, vanilla extract, and sea salt. Mix until combined. Then add in the pumpkin spice, baking powder, and baking soda, whisking to integrate.
4. Finish the pumpkin bread batter: Add in the flour. Whisk until the dry JUST combines with the wet. Be careful NOT to over mix. It’s okay if there are still some clumps- the batter shouldn’t be entirely smooth, just no dry mixture showing.
5. Bake the pumpkin bread: Pour the batter into the prepared loaf pan. If topping with the streusel, sprinkle the streusel on top. Place the pumpkin bread into the oven to bake. If baking with the streusel, baking for 1 hour and 15 minutes, covering the pumpkin bread after 1 hour to prevent the streusel from burning. For a plain pumpkin bread, bake for 45-55 minutes. Remove the pumpkin bread once fully baked and a knife comes out clean.
6. Slice and serve: Allow the pumpkin bread to cool in the loaf pan for 10 minutes before carefully transferring to a cooling rack to cool for another 10 minutes.