This is the best pumpkin bread recipe. It is tender, packed with pumpkin flavor, and filled with chocolate chips in every bite. I promise no one would ever guess that this recipe is vegan!

If you love pumpkin, you will LOVE this recipe. It is the perfect fall snack and packed with warm spices. I have tried many different pumpkin bread recipes, and this is by far the best pumpkin bread I have ever had. After a lot of recipe testing, I found that many recipes will leave you with dry, dense or flavorless loaves. Although, the days of bland pumpkin bread are over! I am so excited to present you with a recipe that results in super moist, tender, and flavorful bread every time.

Why this pumpkin bread recipe works

1. The main ingredient in this recipe is obviously pumpkin! Many pumpkin bread recipes will only use one cup of pumpkin puree, but this recipe calls for an entire 15 ounce can for optimum flavor. Pumpkin puree is also a great egg replacement in vegan baking because of the high moisture content. In this case, it replaces the need for eggs and is the main flavor component.

2. This recipe uses a combination of cinnamon, nutmeg, and pumpkin pie spice to ensure this bread is full of fall flavors.

3. The addition of coconut oil to this recipe adds moisture and creates an amazing texture. Coconut oil is one of my favorite healthier fat alternatives in vegan baking that results in a lighter crumb and moist texture.

4. Maple syrup is another key ingredient in this recipe. It adds an elevated flavor profile by providing the perfect amount of sweetness, and hints of maple in every bite.

5. Of course, chocolate chips make this pumpkin bread extra special. The combination of pumpkin and chocolate has always been one of my fall favorites that I look forward to all year!

If you love pumpkin, be sure to check out this Pumpkin Chocolate Chip Cookie recipe for more fall flavors! Happy baking!

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Vegan Chocolate Chip Pumpkin Bread

Course Dessert, Snack

Keyword chocolate chip, pumpkin, pumpkin bread, vegan

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Ingredients

• 2 cups of flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/2 teaspoon of pumpkin pie spice
• 1/4 teaspoon of nutmeg
• 1/2 cup of white sugar
• 1/4 cup of dark brown sugar
• 1/4 cup of melted coconut oil
• 1/2 cup of warm almond milk
• 1 15 oz can of pumpkin purée
• 1/2 teaspoon of vanilla
• 1/4 cup of maple syrup
• 1/2 – 2/3 cup of chocolate chips

Instructions

• Preheat oven to 350 degrees and grease a 4.5 x 8.5 bread pan with coconut oil (or several smaller pans).
• Whisk together the first 9 dry ingredients together in a medium bowl until well combined.
• Stir together the next 5 wet ingredients together in a separate bowl until well combined.
• Pour wet ingredients into the dry and fold to combine (the batter is thick, and if it appears too thick you can add a little extra maple syrup or almond milk).
• Fold in desired amount of chocolate chips.
• Evenly pour batter into greased bread pan and top with extra chocolate chips (optional).
• Bake in preheated oven for 60-70 minutes or until a toothpick comes out clean and you can see the bread start to pull away from the sides of the pan.
• Cool in pan for 15 minutes before removing to cool on wire rack. Allow bread to cool for an additional 30 minutes and enjoy! (I think this bread is even better after it has cooled for several hours)

The post Vegan Chocolate Chip Pumpkin Bread appeared first on Splurge with Ella.

It’s finally starting to feel like fall! Fall is one of my favorite seasons for many reasons: the crisp air, oversized sweaters, colorful trees, but above all, the pumpkin desserts! In my opinion, there is no better way to celebrate fall than with pumpkin cookies, and I am pleased to tell you that these cookies are everything that a pumpkin cookie should be. The hints of warm cinnamon and pumpkin spice alongside rich dark chocolate chips create a magical (and addicting) flavor combination. I am not kidding around when I say these babies are addicting…I have made this recipe three times in one day because they seem to disappear instantly!

These cookies are not only delicious, but they are SO easy to make. No mixer required! If you have two bowls and a few minutes to whisk together the ingredients, you have everything you need for these cookies! This makes these cookies the perfect dessert for any occasion, and I promise people will be begging you for the recipe.

These cookies are:

Soft and Chewy

Filled with pumpkin flavor and chocolate chips

Easy to make

(Secretly) VEGAN

Why this recipe works

These pumpkin chocolate chip cookies have two key ingredients that help to create their soft, moist, and chewy texture: Oats and Coconut oil. What replaces the egg in these (secretly) vegan cookies? The pumpkin! Yes, pumpkin is a wonderful egg replacement in vegan baking, and it also happens to be the key flavor profile in these cookies!

I promise you will instantly fall in love with these cookies and no one would ever know that these little gems are vegan. Put a plate of these on any dessert table and they will most definitely be the star of the show! If you’re looking for more vegan cookies, try out one of my other favorites: Healthy Peanut Butter Cookies.

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Vegan Pumpkin Chocolate Chip Cookies

These cookies are thick, chewy, and filled with pumpkin flavor.

Course Dessert

Prep Time 7 minutes minutes

Cook Time 9 minutes minutes

Servings 18

Ingredients

• 1 1/4 cups flour I like to use all purpose
• 1 1/4 cups whole oats
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice
• 1/2 cup white sugar
• 1/4 cup dark brown sugar
• 2 tablespoons almond milk slightly warm so it does not solidify the coconut oil
• 1/2 cup melted coconut oil
• 1/2 cup pumpkin
• 1/2 teaspoon vanilla
• 1/3-1/2 cup chocolate chips vegan if desired

Instructions

• Preheat oven to 350 degrees. Whisk first 8 dry ingredients until well combined.
• Whisk almond milk, pumpkin, melted coconut oil, and vanilla until well combined.
• Add the wet ingredients into the dry and stir until just combined.
• Add the chocolate chips.
• Drop heaping tablespoons of dough into a nonstick cooking sheet and bake in preheated oven for 9-12 minutes or until puffy and bottoms are golden brown. Cool on wire rack and enjoy!

The post Oatmeal Pumpkin Chocolate Chip Cookies appeared first on Splurge with Ella.