Moist Chocolate Chip Pumpkin Bread recipe that’s easy to make, healthy, low-fat, vegan and absolutely delicious!
When’s the last time a nasty ass candle fed your hungry? Make this Chocolate Chip Pumpkin Bread and not only will your house smell like Fall, it’ll taste like it too!
This Chocolate Chip Pumpkin Bread is super simple to make! All you need is 1 bowl, a few simple ingredients, and about an hour of your time. And, I’m pretty sure you have most of the ingredients already in your cabinet.
Finally, non-dairy dark chocolate chips give you that decadent and rich flavor that’s sure to satisfy!
I’d love to tell you I struggled and slaved over this recipe. But, I didn’t. I simply took my Banana Bread recipe, added pumpkin and tweaked the recipe just a bit. Thankfully, it worked! Personally, I think the pumpkin works even better in this recipe.
But, don’t tell the bananas.
The Chocolate Chip Pumpkin bread came out so tender, yet dense. Which is how I like it. It’s super moist and not mushy. And, it’s low in fat but also filling.
Great as a snack and even better for a delicious and healthy breakfast.
THIS IS IMPORTANT! The secret is having enough will power to let your bread sit and cool once it’s finished baking.
Yes, you will be tested and tempted. But, you’ll be glad you waited. The bread becomes more tender, moist and dense the longer it cools. I actually like to let mine sit overnight.
Chocolate Chip Pumpkin Bread
You WILL love this Chocolate Chip Pumpkin Bread! It’s…
Perfect for Fall
Filled with chocolate and pumpkin
Easy to make
Low in fat
& Super satisfying
If you’re looking for more Fall, Winter or holiday recipes be sure and check out my 7 Easy Delicious Plant-based Thanksgiving Recipes!
Did you make this chocolate chip pumpkin bread? Be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram. Happy Fall, everyone!
Moist & dense Chocolate Chip Pumpkin Bread that is easy to make, healthy, low-fat, vegan and absolutely delicious!
- Preheat oven to 350 degrees.
- Mix pumpkin, maple syrup and vanilla in large bowl.
- Add remaining ingredients, except for chocolate chips, to pumpkin mixture and stir together until everything is well combined.
- Fold chocolate chips into batter.
- Pour mixture into a nonstick 9×5 standard loaf pan and bake for 40-50 minutes. If you don’t have a nonstick pan, you can line with parchment paper. If you do use a cooking spray, just slightly mist the pan.
- Loaf is done when knife tester comes out clean, except for a few chocolate chips.
If you don’t have pumpkin pie spice use 1 tsp. cinnamon, 1 tsp. all spice, and 1/2 tsp. ginger.