Why is my pumpkin bread tough?

The most common reason pumpkin bread turns out tough is that the batter was overmixed. Be careful to stir just until the ingredients are combined!

How do you keep pumpkin bread from getting soggy on the bottom?

If your bread turns out soggy, it’s likely because it was under-baked or not allowed to cool in the pan.

Is it better to use fresh or canned pumpkin?

For this recipe, we recommend using canned pumpkin puree as it often has a smoother consistency and a slightly different taste. If preferred, fresh pumpkin purée can be used. Just make sure it’s very smooth, and measure carefully!

Can I use this recipe to make pumpkin muffins?

We haven't tested it, but it should work! Just line a muffin pan, fill the cups 2/3 of the way full, and bake as normal, adjusting the time as needed until your muffins are cooked through. Also, keep in mind that the texture might vary!

Vegan Pumpkin Bread with Chocolate Chips

Description

Skip the store bought pumpkin bread, and make this easy, nutritious gluten-free vegan pumpkin bread with chocolate chips at home instead!

Ingredients

Units Scale

Dry Ingredients

1 1/2 to 1 3/4 cups (240 grams) gluten free all purpose flour (without gums) or gluten free oat flour
1/2 cup (60 grams) fine blanched almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch ground ginger

Wet Ingredients

1 flax egg (1 Tablespoon flax meal + 2 1/2 Tablespoons water)
1 cup (250 grams) pumpkin purée
1/3 cup refined avocado oil or coconut oil
1/2 cup raw sugar or fine coconut sugar
3 Tablespoons maple syrup
1/2 cup non-dairy milk
1 teaspoon vanilla
1/2 to 2/3 cup dark chocolate chips (such as Enjoy Life Foods Vegan Dark Chocolate or Mini Chocolate Chips)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F. Line an 8×4 or 9×5 sized loaf pan with parchment paper. Set aside
Prepare the flax egg by whisking together the flax meal and water in a small bowl. Set aside to thicken for 10 minutes.
In a large mixing bowl, mix or sift together the flours, baking soda, baking powder, salt, and spices.
In another large mixing bowl, whisk together the pumpkin puree, oil, sugar, maple syrup, vanilla extract, and milk. Gently fold the flax egg into the wet batter once thickened.
Working in 2 batches, combine the flour mixture with the wet mixture; stir just until moistened and smooth. DO NOT overmix. The batter will be thicker than normal bread batter, do not add more liquid.
Fold in the chocolate chips until combined.
Transfer the batter into the prepared loaf pan. Using a rubber spatula, spread the batter evenly.
Place the bread pan in the preheated oven on the center rack for 40 to 50 minutes or until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the outside starts to brown faster than the middle is cooking, cover with aluminum foil and continue to bake until the center is done.
Allow the bread to cool in the pan for 1 hour. Lift the bread out of the pan with the parchment paper and place on a cooling rack. Let the bread completely cool for another 1 to 2 hours before slicing.
Store in an airtight container or wrapped in foil or plastic wrap at room temperature for up to 5 days or in the fridge for up to a week.

Notes

Storage Tips – To freeze, wrap a completely cooled loaf tightly in a layer of plastic wrap followed by a sheet of aluminum foil. Freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 40 to 50 minutes
Category: snacks
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 239
Sugar: 16.7 g
Sodium: 174.9 mg
Fat: 11.2 g
Saturated Fat: 2.9 g
Carbohydrates: 29.1 g
Fiber: 2.5 g
Protein: 3.6 g
Cholesterol: 0 mg