My neighbor has been baking yet again. I asked her to do something with pumpkin because I adore it any time of year but particularly right now.
I know it is has chocolate chip in its name but I didn’t really want them. So she made two loaves, one with and one without (just for me).
This recipe is from our good, good friends at One Green Planet. If you want to skip on over here’s the link.
Here’s what OGP say about it.
This sweet pumpkin bread has no oil or butter, yet is deliciously moist and decadent! The secret is pumpkin puree, mashed banana, and plenty of almond milk. This bread is also studded with crunchy walnuts and melty chocolate chips making it the ultimate sweet tooth breakfast option or a yummy dessert that’s perfect for dunking in coffee after dinner.
Takes 45-50 minutes in a 350 degree oven. You’ll need a loaf pan and parchment paper.
1 3/4 cup all-purpose, unbleached flour
3/4 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine ground sea salt
2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
3 tablespoons vegan chocolate chips
3 tablespoons chopped walnuts
1 cup canned pumpkin purée
2 tablespoons mashed ripe banana or 2 tablespoons pumpkin purée or 1/4 cup refined coconut oil
3 tablespoons maple syrup or agave nectar
3 tablespoons unsweetened vanilla almond milk or water
Check the label and make sure you are getting purée.
Tip: If you have an electric stove put an oven proof pan of water in the oven while you are baking to moisturize the air.
I eat very little tofu. It’s not that I don’t like it, it simply has not become part of my regular diet. Handle it properly* and it can be really fun.
Such is the case with this recipe — Vegan Crunchy Tofu Popcorn Bites. If you have some extra firm tofu hanging out in the freezer here’s a great recipe to try. I dare you! They are that good.
*I always freeze my tofu and thaw it out when I am ready for it. I like the texture it gives it. Always, always press your firm and extra firm tofu.
Cut open the wrapper and lift the block of tofu out. Rinse it well then squeeze it gently between some paper towels with your hands. Rinse and repeat.
Don’t cut it up. Not yet.
Place it on a firm surface on your counter between layers of paper towels top and bottom. Put something on top of it like a flat plate (I use my small wooden chopping board) and weigh it down with something to squeeze excess water out of it. I use canned goods. Leave it for an hour or two. That should do the trick.
You can buy a tofu press but this also works perfectly fine.
One Green Planet
2 thoughts on “Vegan Chocolate Chip Pumpkin Bread recipe”
Looks delicious!!! If you would like to see recipes from a 4 year old vegan chef, please check out our page https://mrveganpanda.wordpress.com
Hello mrveganpanda. I take it you mean you have been a vegan chef for 4 years. Thank you for stopping by. We’ll take a look with a view to cross-posting some of your recipes. We test them ourselves first to make sure anybody make them and have success. So give us a bit of time.
I stand corrected. Just visited the site and it’s run by a Mom and her 4 year old Vegan chef. Loving it!