Pumpkin Chocolate Chip

Mini Pumpkin Chocolate Chip Loaf

Forget what you heard: pumpkin season is year-round.

Serves: 5

VegNews Food Editor Joni Marie Newman’s recipe for these miniature pumpkin loaves studded with vegan chocolate chips make perfect gifts, but they’re even more perfect enjoyed by yourself with a hot cup of tea.

What you need:

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

 cups pumpkin purée

1 cup sugar

½ cup vegan milk

½ cup vegetable oil

1 teaspoon vanilla extract

1 cup vegan chocolate chips

What you do:

1. Preheat the oven to 350 degrees. Coat 5 mini loaf tins with nonstick cooking spray.

2. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.

3. In a separate bowl, mix together pumpkin, sugar, milk, oil, and vanilla. Add to flour mixture and stir to combine. Fold in the chocolate chips.

4. Fill each loaf tin three-fourths full and bake for 45 to 60 minutes, until tops have cracked and a toothpick inserted into center comes out clean.

5. Remove from oven and let cool completely before turning out loaves.

Photo courtesy of Fairwinds Press

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