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Pumpkin Chocolate Chip Loaves

I came across this recipe in Vegan Food Gifts: More Than 100 Inspired Recipes for Homemade Baked Goods, Preserves, and Other Edible Gifts Everyone Will Love, on pages 56 & 57.


The cookbook is a great one if you are looking for inspiration in the coming months, for both pre-made gifts, and for DIY gifts. It also comes with many packing options, and even whole food basket ideas.


Pumpkin Chocolate Chip Loaves (Adapted slightly)


  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1 15-ounce can pumpkin puree
  • 1 cup granulated sugar
  • ½ cup unsweetened coconut milk beverage
  • ½ cup mild vegetable oil (safflower, sunflower, avocado, etc)
  • 1 tsp pure vanilla extract
  • 1 cup mini chocolate chips


Preheat oven to 350°. Lightly oil 2 standard 9x5x3 bread pans.

Whisk together flour through nutmeg, in a large mixing bowl.

Whisk together pumpkin through vanilla, till smooth.

Add to fry ingredients, stir until just mixed. Stir in chocolate chips.

Divide evenly between bread pans, smoothing the tops.

Bake for 40 to 60 minutes, until it smells done, and a knife comes out clean. Mine took 50 minutes.

Let cool on racks, then turn out.

Once cooled, store tightly wrapped. Freezes well.

Makes 2 loaves.


Use any non-dairy milk you prefer, we use coconut due to allergies.

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