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Embrace cosy autumn days with this lightly spiced, fluffy and divinely squidgy vegan pumpkin chocolate chip bread. A lovely autumn treat! Recipe on thecookandhim.com #pumpkinbread #pumpkincake #pumpkinpureerecipe #pumpkinrecipes #autumnrecipes #vegancakerecipe

Pumpkin Chocolate Chip Bread

Prep: 20 mins | Cook: 50 mins | Total: 70 mins | Quantity: 8-10 slices

Ingredients

Pumpkin Spice:

  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • or sub all of these with 3 teaspoons pumpkin spice blend

Pumpkin Cake:

  • 1/2 cup (120ml) plant milk
  • 1/2 tablespoon apple cider vinegar
  • 1 + 3/4 cups (280g) plain flour
  • 1/2 cup (100g) caster sugar
  • 1/2 cup (100g) light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons (15g) cornflour
  • 1 cup (270g) pumpkin puree (see note)
  • 1/2 cup (100g) vegan chocolate chips

Equipment:

Instructions

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and grease, dust with flour and/or line a 2lb loaf tin
  2. In a small bowl or jug whisk together the milk and vinegar and set aside
  3. In a large bowl mix together the flour, sugar, baking powder, bicarb, cornflour and pumpkin spices
  4. Whisk the pumpkin puree into the milk then pour this into the bowl of dry ingredients, mixing well so that no flour 'pockets' remain
  5. Pour the batter into the prepared loaf tin and bake for 50-60 minutes until a cocktail stick or skewer inserted into the middle of the cake comes out clean with no raw cake clinging to it
  6. Allow the cake to cool in the tin for around 10 minutes before lifting out onto a wire rack to cool
  7. Store the cooled cake in an airtight container at room temperature

Notes

  • Super easy method for making your own pumpkin puree in blog post
  • This cake freezes really well. Cut into slices and wrap in foil before freezing

Recipe by The Cook & Him at https://thecookandhim.com/recipes/pumpkin-chocolate-chip-bread/