Weekend Brunch Round 36: Chocolate Chip Pumpkin Loaf

Whoa mamma, sure didn’t mean to take that long to post again but….hold your breath for the onslaught of excuses!…I spent most of last week stuck in conferences that were super exciting and if you didn’t catch that, I’m being super sarcastic. “Networking” and spending 12 hour days listening to people talk about things that don’t really relate to me is not quite my thing. On the bright side, they DID have food for me to eat that didn’t consist of just lettuce, so they get extra points for that. Hurrah for bean chili! After all that conference hoopla sucked the life out of me, all I wanted to do was veg on the couch with husband, cat, a good movie and a bag of candy and that’s exactly what I did on Halloween. T’was glorious.d6c_1728We got another huge dump of snow this past weekend, it started Saturday morning and didn’t stop until Sunday night. Man do I wish I could be one of those sporty ski/snowboard people who get all crazy excited about fresh snow. I guess until that day comes I’ll just have to be the grumpy hibernating bear that I am 😉 Just so you don’t start thinking I’m a total Debbie Downer, I ended up having a pretty rad snowbound weekend. Lots of baking and cookbook testing was done, I finally got to see Cloud Atlas (WTF was that about?) and on Sunday I had two lovely ladies over for brunch.d6c_1749As I twiddle my thumbs patiently waiting for my Amazon order to show up, Robynn already got her hands on a copy of Isa Does It and whipped up this Chipotle Potato and Sausage Hash with tahini sauce. She cut back on the chipotles a bit since there were a couple spice adverse people at the table but it was still pretty hot and really delicious, especially with the sauce! Damn. Now I just want that book more! I had already tucked the camera away by the time the cinnamon rolls were done baking (boo, bad blogger), but Tanya had brought some fresh fruit and pumpkin cinnamon rolls she mixed up that morning and baked them when she got to my house. Totally suggest doing this if you plan on bringing rolls to someone’s house, we got to chow down on freshly baked fluffy rolls that were hot from the oven, which is pretty much the best thing ever. d6c_1754I was sent some of The Vegg to review AND I had another bag sent to me from a food swap with Mama Vegan, so I figured now was as good a time as any to experiment. I’m pretty sure my friends have come to except the fact that they’ve become human guinea pigs any time food is involved. Yeah I could make something tried and true but why would I do that when I have real live test subjects in my grasp! I really wanted to try out this stuff by making French toast but then I (thought) I had a better idea, French toast casserole! It’s French toast plus it’s less work, win win!d6c_1743d6c_1755It looked pretty decent when it came out of the oven and the first couple pieces seemed pretty ok, but after leaving it to soak for a couple hours, turns out the liquid didn’t make it down between the slices, so we ended up with half wet half dry bread…I got a few “it tastes good” followed by long silences, so I’m going to take that as it needs some work. Luckily we had lots of syrup! Since my casserole was a fail, I didn’t want to leave you high and dry, so as filler I wanted to share something I had for breakfast on Saturday that wasn’t a total failure, this pumpkin bread.d6c_1711I’ve been making this bread for years, but only recently decided to veganize it. I’ve gotta admit, whenever it comes to my old go-to/no-fail/kick-ass pregan recipes, I’m still kind of nervous about veganizing them out of fear that they’ll fail miserably and sadness will ensue. It’s the same reason I’ve never vegan’d up my favorite mac and cheese, and I used to LOVE me some mac and cheese. Although I’m thinking I might give that one a shot soon, it’s been over 4 years since I’ve had any and that’s a long bloody time to go without your favorite food! d6c_1709Happy days! I can report that my fears were adverted, the loaf turned out sooooo gooood, dare I say, better than how I used to make? I’m sure the chocolate chunks helped but the loaf has an incredible texture, it’s uber moist but with none of that undercooked wet grossness that I’ve come across in some recipes. Plus it isn’t all crumbly and can hold its own like the badass bread that it is. Nothing like a win to make you forget about the fail *shakes fist at stupid casserole*



Looking for a way to use up some of that leftover pumpkin? This tender moist quick bread is packed full of spices, rich chocolate chunks and pumpkin flavor. A perfect sweet treat for breakfast or a midday snack.

Author: The Vegan Cookbook Aficionado


  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons non-aluminum baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups pumpkin puree
  • 1/3 cup oil
  • 1/3 cup non-dairy milk
  • 1 tablespoon ground flax seed
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup dairy-free semi-sweet or dark chocolate chips/chunks


  1. Preheat oven to 350 degrees F.
  2. Lightly oil a 8 ½ x 4 ½ inch pan and line with parchment paper.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. In a large bowl, whisk together the pumpkin, oil, milk, flax and sugars until smooth. Pour the dry mixture into the wet and mix until just combined. Fold in the chocolate. Pour the batter into the prepared pan and smooth the top.
  4. Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes then remove and place on cooling rack to cool completely.

Do you have any favorite recipes you’ve yet to veganize?


18 thoughts on “Weekend Brunch Round 36: Chocolate Chip Pumpkin Loaf

  1. Katie @ Produce on Parade says:

    I also watched Cloud Atlas and came to the same conclusion as you. Your bread looks wonderful! Jealous of your Vegg! I’ve been wanting to try it. Todd used to love eggs…though his body does not. I wish we had some snow! 😦

  2. coconutandberries says:

    Your french toast casserole certainly looks beautiful, even if it didn’t turn out quite right. I’ve got some Vegg to try and have had a few thoughts about how I want to use it…untested as of yet!
    I’m dying to bake something with pumpkin. Your loaf would certainly hit the spot.

  3. Becky says:

    That pumpkin bread looks beautiful, though I’m disappointed that the casserole didn’t work out, because I could see myself making that all. the. time. I’ve actually had a hard time veganizing French toast! Mine always comes out too dry or too soggy.

  4. luminousvegans says:

    That sucks that the casserole didn’t work. I like when bloggers share their fails as well as the good stuff though.

    But day-um! That bread looks and sounds amazing! Anything with chocolate chips is a win in my book.

  5. rika@vm says:

    Such mouthwatering & moist bread and nice way to use up some of that leftover pumpkin! Would love to slather it with Earth Balance butter..mmm! There are so many recipes I’ve yet to veganize… mostly Taiwanese dishes because I don’t see any vegan versions of that on Google yet.

  6. Cadry's Kitchen (@Cadryskitchen) says:

    I’m glad they had a solid option for you at the conference! That’s always a welcome surprise! I so know what you mean about wishing that you were into winter sports. All of the outdoorsy things I enjoy are exclusive to warm weather. So when it becomes cold, I feel like I’m housebound for 6 months. Grr… On a bright note, that chocolate chip pumpkin bread looks fantastic! And how awesome for you that you have friends who will bring you dishes they made from Isa Does It! That’s the kind of friend I need!

  7. flickingthevs says:

    The pumpkin bread looks gorgeous, and the french toast just means you get to make a newer tastier version later on, so that’s a definite plus. How’s the rest of Isa does it? I want a big bowl of hash!

    • Maggie Muggins says:

      Did you have to adjust the amount of flour at all? I may have to try that! I have a whole bunch of spelt in the freezer. Thanks for letting me know you made it, it’s really nice to hear when people try my recipes. Thank you!

  8. Pingback: (via Chocolate Chip Pumpkin Bread – The Vegan Cookbook… « We Live Social
  9. Sherrie says:

    Hello! I baked the Chocolate Chip Pumpkin Bread (twice now) and it is wonderful. Followed the directions exactly and used vegan chocolate chips. No one would ever know its vegan. This one is definitely a keeper.

  10. Camille says:

    I wanted you to know that I make this recipe multiple times every fall. It is so delicious and everyone loves it! It never lasts more than 3 days!

  11. Meg says:

    I doubled this recipe, it flopped. I thought I must have messed up so I tried it again. It’s a slimy mess, I now threw away 8 loaves. I don’t know what is wrong, but it didn’t work at all.

  12. Susan says:

    The pumpkin bread recipe calls for ‘oil’. What kind of oil do you use for successful outcome? Melted coconut oil? Melted ghee? Similar question regarding the ‘milk’; is canned coconut milk ok?

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