Mini Pumpkin Chocolate Chip Loaf

Fairwinds Press

Mini Pumpkin Chocolate Chip Loaf

Pumpkin season is here, and we’re ready for it.

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Serves: 5

VegNews contributor Joni Marie Newman’s recipe for these miniature pumpkin loaves studded with vegan chocolate chips is perfect 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 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 chocolate chips.
4. Fill each loaf tin three-fourths full, and bake 45 to 60 minutes—or 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.

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