Calling all pumpkin lovers! This Chocolate Chip Pumpkin Loaf is packed with pureed pumpkin, pumpkin spice, and topped with chocolate chips for the ultimate tender and delicious sweet treat. Perfect to eat for breakfast, mid-day snack, or dessert. Eat your pumpkin cake as is or pair it with warm pumpkin spice coffee.
It is super important to make your chia egg and buttermilk mixture before you start measuring out your dry ingredients. This will allow both the chia egg and buttermilk to start to thicken. If you do not have chia seeds you can substitute the chia egg with a flax egg. I just recommend using ground up flax seeds instead of whole flax seeds.
You will also want to mix your dry and wet ingredients in a bowl separately before adding them both together. Just make sure to save your chocolate chips until the very end.
TIPS WHEN MAKING THIS CAKE LOAF
- For this recipe I used a 9 x 5 inch loaf pan. If you don’t have that size pan I recommend using a larger pan. Using a smaller pan will cause the batter to overflow.
- Line your cake loaf pan with parchment paper or spray it with cooking oil. This will prevent your cake loaf from sticking to the pan after baking.
- You will want to use two separate bowls when making your loaf. One bowl to mix the dry ingredients and another bowl for the wet.
- To make the vegan buttermilk mixture combine the dairy-free milk and apple cider vinegar together in a bowl. Let it sit in the bowl for a couple minutes before adding the additional wet ingredients.
- Do not overmix your batter. This is also true when you fold in your chocolate chips with the batter. I like to limit my mixing to 1-2 minutes at the most. It is okay if there is a little bit of flour left on the sides of your bowl.
- This recipe will make a large amount of batter. So your loaf will need to be baked for at least 55-65 minutes depending on the temperature of your oven.
- To test to see if my loaf has been cooked all the way stick a toothpick in the middle. If it comes out clean it is cooked completely. If the toothpick still has batter on it pop it back in the oven for 5-10 more minutes.
Chocolate Chips
After pouring your batter into the cake loaf pan, sprinkle the remaining (1/4 cup) chocolate chips on top of the batter. If you cannot find chocolate chips I recommend breaking up a chocolate bar into small pieces and adding it to the batter.
You can also just skip adding the chocolate to the top of your loaf altogether. Your pumpkin loaf will still taste wonderful.
Eat this Chocolate Chip Pumpkin Loaf as is or top it with nut butter and fresh fruit. Some of my favorite toppings include almond butter, pumpkin butter, sliced bananas and apples.
How long will this Chocolate Chip Pumpkin Loaf Last?
This loaf will last wrapped up for 2 days out at room temperature. If you have leftovers I recommend slicing your loaf, wrapping it up, and placing it in your freezer. When you are ready to eat a slice just pop it in the microwave for 1-2 minutes. If you sliced your loaf into thick slices you might have to microwave it for a little longer.
This Chocolate Chip Pumpkin Loaf is:
Cakey
Tender
Chocolatey
Simple to Make
Packed with Pumpkin Spice
When you make your Chocolate Chip Pumpkin Loaf I would love for you to snap a photo and share it with me on instagram @itsallgoodvegan.com. I can’t wait to hear from you!
Chocolate Chip Pumpkin Loaf
In honor of fall I wanted to share this fluffy and tender Chocolate Chip Pumpkin Loaf with you. Packed with pumpkin, pumpkin spice, and chocolate chips.
Chia Egg
- 1 Tbsp chia seeds
- 2.5 Tbsp warm filtered water
Buttermilk Mixture
- 1 cup + ¼ cup dairy-free milk, I used unsweetened almond
- 2 tsp apple cider vinegar
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled, do not pack the flour.
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1/2 cup white sugar, I used cane sugar
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- 1/2 cup of chocolate chips or chunks, add these after you have combined the wet and dry ingredients together.
Wet Ingredients
- ½ cup of melted dairy-free butter
- ½ cup pumpkin puree, I used pumpkin from a can
- ¼ cup applesauce
Batter Toppings
- 1/4 cup of chocolate chips
Directions
- Preheat your oven to 350°F. Line your 9 x 5 inch loaf pan with parchment paper or spray with non-stick spray and set aside.
- Combine the chia seeds and warm water in a small bowl and mix. Set chia egg aside. Make the vegan buttermilk mixture. Combine the dairy-free milk and apple cider vinegar together in a bowl and set aside.
- Using a large bowl mix the flour, baking powder, baking soda, salt, pumpkin spice, cinnamon and sugar together.
- In a large bowl add the melted butter, pumpkin puree, applesauce, chia egg, buttermilk mixture and whisk.
- Add the wet and dry ingredients together and mix for 1-2 minutes. DO NOT overmix your batter. Slowly fold 1/2 cup of chocolate chips into the batter.
- Pour the batter into the loaf pan. It is important that you use a 9 x 5 inch loaf pan otherwise the batter will overflow. Sprinkle 1/4 cup of chocolate chips on top of the batter.
- Bake loaf for 55- 65 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the loaf cool for 10 minutes in the pan. Then take the loaf out and put on a cooling rack to completely cool outside the loaf pan, for at least 1 hour before slicing.
- If you don’t have a 9 x 5 inch loaf pan, I recommend using a larger pan than a smaller pan. The cake loaf won’t be as thick, but this will ensure the batter won’t overflow when baking. Just make sure not to cook your cake as long since it won’t be as thick.
- Test to see if the loaf is cooked all the way by sticking a toothpick in the loaf. If it comes out clean then it is cooked all the way through. Depending on your oven’s temperature, it might need to be cooked longer.
- If you don’t have chia seeds to make the chia egg, you can replace it with ground flax seed and make a flax egg instead.
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