Indulge in the cozy flavors of autumn with a delightful twist of chocolatey goodness in this scrumptious Non-Dairy Chocolate Chip Pumpkin Loaf. As the leaves turn and the air grows crisp, there's nothing quite like the aroma of pumpkin spice and the comfort of a freshly baked loaf. This recipe takes a classic pumpkin loaf to the next level by adding dairy-free chocolate chips, making each bite a delightful balance of rich pumpkin and luscious chocolate.
Pumpkin chocolate chip bread
Continuing my pumpkin theme, here’s a tasty recipe for some Pumpkin Loaf with Chocolate Chips! And even better, it’s a non-dairy recipe. This cake is perfect for the weekend and also for all the holidays meals.
Let’s not forget that fall is the perfect time to enjoy pumpkin and this cake is a perfect choice.
The cake is super moist and packed with flavor. The chocolate chip in it just makes it even more delicious. You can also make it without the chocolate chip or maybe with another adding like pecan nuts or raisins. You can choose whatever you like! I chose chocolate chip because come on, they’re chocolate chips!
In this recipe, I only used 1 cup of pumpkin puree, if you are looking for more ways to use pumpkin puree then be sure to check out my pumpkin latte post. Another ingredient for this cake is pumpkin spice, I shared a homemade recipe so be sure to check it out before you buy from the store. I mean, it’s super easy to make and saves you some money!
The recipe is very easy and quick to make. While the baking time is an hour, it is so worth it! I didn’t garnish the cake and served it as is, but if you want it to be more festive then you can add some frosting made with 1 cup of powdered sugar and 2 tablespoons of boiling water. Another option is to garnish with powdered sugar on top of the cake or with chocolate ganache. Many options but no garnish is also great!
The recipe yields one loaf, however if you need a bigger cake, simply double the ingredients.
Tips to ensure your Pumpkin Loaf with Chocolate Chips turns out perfectly
Use High-Quality Ingredients
Since this recipe relies on simple ingredients, using high-quality pumpkin puree, chocolate chips, and other components will greatly impact the final flavor and texture of the loaf.
Measure Ingredients Precisely
Baking is a science, so accurate measurements matter. Use dry ingredient measuring cups for dry ingredients and liquid measuring cups for wet ingredients. Level off the tops of the measuring cups for accuracy.
Pumpkin Puree Consistency
Make sure your pumpkin puree is smooth and not overly watery. If it's too watery, the loaf might become too moist and dense.
Room Temperature Ingredients
For best results, allow your eggs and pumpkin puree to come to room temperature before mixing. This helps with even mixing and better incorporation of ingredients.
Mixing Technique
Mix the batter until just combined. Overmixing can lead to a tougher texture. A few lumps are okay; they will usually disappear during baking.
Pan Preparation
Grease your loaf pan well with cooking spray or line it with parchment paper to ensure easy removal of the loaf.
Baking Time
While the recipe suggests a baking time of 50-60 minutes, ovens can vary. Start checking the loaf's doneness around 50 minutes by inserting a toothpick into the center. If it comes out with a few moist crumbs, it's done. If it's still wet, continue baking in 5-minute increments.
Cooling
Allow the loaf to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This prevents it from sticking to the pan.
Chocolate Chips
If you prefer your chocolate chips to remain intact in the loaf, you can coat them lightly with flour before adding them to the batter. This will help prevent them from sinking to the bottom during baking.
Storage
Once fully cooled, store the pumpkin loaf in an airtight container or wrapped in plastic wrap. It's usually best when enjoyed within a few days, but you can also freeze slices for longer storage.
Customize
Feel free to add other mix-ins like chopped nuts or dried fruits for extra flavor and texture.
Serve and Enjoy
Serve slices of your pumpkin loaf as-is or with a dollop of non-dairy whipped cream for an extra treat.
FAQS
Yes, you can use homemade pumpkin puree. Just make sure it's smooth and not too watery. Canned pumpkin puree works well too and is convenient.
You can experiment with alternative flours like whole wheat flour or gluten-free flour blends, but keep in mind that the texture and taste of the loaf may change.
Yes, you can try using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) as a vegan egg substitute. The texture might vary slightly, but it should still be delicious.
You can enhance the flavor by adding a teaspoon of orange zest or a splash of pure maple syrup. Additionally, increasing the pumpkin pie spice slightly can intensify the warm, cozy flavors.
Absolutely! You can use milk chocolate chips, white chocolate chips, or a combination of different chocolate varieties to customize the taste.
Once the loaf has cooled completely, store it in an airtight container at room temperature for a few days. If you want to store it for longer, you can wrap slices tightly in plastic wrap and freeze them.
Yes, you can adapt this recipe to make mini loaves or muffins. Adjust the baking time accordingly—muffins will likely take less time to bake than a full loaf.
Other cake recipes to try:
Bake a pumpkin loaf today!
Whether you're a baking enthusiast or just looking to savor the flavors of the season, this easy-to-follow recipe will guide you through creating a moist and flavorful treat that everyone can enjoy. So, preheat your oven, gather your ingredients, and let's embark on a journey to bake a pumpkin loaf that's as heartwarming as it is delicious.
Here is the recipe for this yummy parve Pumpkin Chocolate Chip Loaf:
Pumpkin Loaf
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1 cup sugar
- 1½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ⅓ cup vegetable oil
- ⅓ cup water
- 1 teaspoon vanilla extract or paste
- Pinch of salt
- ½ cup chocolate chip (I used dark chocolate, 66% cocoa)
Instructions
- Set the oven to 160°C / 325°F with the fan.
- In a mixing bowl, mix together all of the ingredients to a unified batter.
- Grease a loaf pan.
- Pour the batter into the pan.
- Bake for 50-60 minutes.
- Cool the cake at room temperature.
- Have a piece, or two, and enjoy!
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