A delicious spicy pumpkin loaf with a sprinkling of chocolate chips, made dairy-free, vegan, and gluten-free. A wonderful dessert bread or even breakfast loaf, filled with a spicy comforting flavor and nutrients such as vitamin A.
Chocolate Chip Pumpkin Loaf
Who here hasn’t ever had a slice of pumpkin loaf, raise those hands!! Haha, no one in the free world probably.
Still, you might not have had it with chocolate chips, or made vegan, dairy-free, and all that jazz.
Well here it is! An easy, delicious, soft bread that is actually lower in fat than traditional recipes. It is soft and airy and gluten-free because I used applesauce, a flax egg and both baking soda and baking powder.
How Healthy is Pumpkin Puree?
Pumpkin is a wonderful ingredient to add to cakes because it doesn’t lose its nutritional powers even after baking.
And the powers are significant. Pumpkin is great for heart healthy because it is high in potassium, vitamin C and fiber, as well as high in potassium, vitamin C, fiber and antioxidants.
Ingredients In Gluten-free Pumpkin Loaf
The primary reason this cake is gluten-free is the use of a gluten-free flour. You can try others, even a gluten-free mix of flours. I am not going to kid you – gluten-free baking is tricky. The humidity and atmospheric levels at your home will influence your outcome.
What else is this cake? It is very spicy.
I used twice the amount of pumpkin spice found in traditional pumpkin bread and my kitchen smells wonderful now.
It is also very springy, thanks to both baking powder and baking soda and their friendship with this special 1-to-1 baking flour. And the influence apple cider vinegar has on baking soda – apple cider vinegar reacts in a way to give the cake more lift.
If you don’t have apple cider vinegar, white vinegar will also help.
If you leave it out, the cake will be more dense, which is also delicious.
This cake is also a friendship-maker. New neighbors moved in this month, just next door.
And while our little dog actually met them first, when he went careening into their yard, disturbing their leaf-raking.
We followed up pretty quickly with a fresh-baked version of this loaf and, in that old-fashioned neighborly tradition, handed it over to grateful hands.
How to Make This Healthy Pumpkin Loaf
First mix up the dry ingredients, then add in the wet ingredients.
Blend up the batter, and pour into a parchment-lined loaf pan. Sprinkle with chocolate chips.
Bake for about an hour. Cool and remove from pan.
Serve it warm with ice cream on top. Serve it with cashew cream icing. Serve it for dessert. Serve it for brunch.
Or just sneak a few pieces when no one is looking.
Other Healthy Pumpkin Recipes You Might Like
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Chocolate Chip Pumpkin Loaf
Add to a large bowl
Add to a small bowl
Top batter with..
- 1/4 cup mini chocolate chips
- Preheat oven to 350 degrees F.
- Insert parchment into an 9-inch by 5-inch loaf pan.
- Mix 2 tbsp flaxseed with 6 tbsp of water and set aside for ten minutes.
Make pumpkin loaf
- Mix dry ingredients, adding to a large mixing bowl the flour, sugar, soda, powder, pumpkin spice and salt. Stir until combined.
- Mix wet ingredients, adding to a smaller bowl, the pumpkin purée, olive oil, apple sauce, flax eggs, ACV, vanilla to the mixing bowl and mix in very well.
- Pour wet ingredients into dry ingredients, and use a hand-mixer to blend up the batter.
- Pour the batter into the pan. Sprinkle with chocolate chips.Bake for 60 minutes or less, until a tester comes out clean. Use the parchment sides to lift the cake out of the hot pan and set it on a cooling rake.
- Let cool completely before storing. Store on the counter for the day or refrigerate for up to a week. Freeze for 3 months.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.