Eggless Pumpkin Bread with Pecans and Chocolate Chips

slices of pumpkin bread with chocolate chips on a bread board.

Eggless Pumpkin Bread with Pecans and Chocolate Chips

Course: bread, Breakfast, Snack

Cuisine: American

Diet: Vegan

Keyword: eggless pumpkin bread, vegan pumpkin loaf

Prep Time: 15

Cook Time: 40

cooling time in the pan: 20

Total Time: 1 15

Servings:

Calories: 335kcal

Author: Cindy Rainey

Eggless pumpkin bread with pecans and chocolate chips is a delightful autumn treat! Get ready to tickle your tastebuds with this carefully crafted vegan quick bread recipe. Pumpkin puree adds a rich flavor and tender texture. The subtle sweetness of coconut sugar, and the warming essence of pumpkin pie spice both capture the essence of fall while chopped pecans and vegan chocolate chips add flavor and crunch to complete this mouthwatering ensemble. Brace yourself for a slice of indulgence, embodying the true spirit of the season in every moist bite - all made without eggs or dairy!

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Ingredients

2 cups all purpose flour sifted before measuring, see blog post
1 Tablespoon baking powder
¾ cup coconut sugar
2 teaspoons pumpkin pie spice
¾ teaspoon salt
¼ cup coconut oil melted, see notes
½ cup coffee
¾ cup pumpkin puree
1 tsp vanilla extract
½ cup chopped pecans
½ cup vegan chocolate chips

Instructions

Preheat oven to 350° F. Grease well or line a 5” x 9” loaf pan with parchment paper. Brew the coffee if you don't already have some prepared. Melt the coconut oil and chop the pecans (if you didn't buy them prechopped).
Measure the flour by either sifting first and then gently scooping into a measuring cup or by using the "lighten" method. (See the blog post.
In a medium bowl, combine flour, coconut sugar, baking powder, pumpkin pie spice, and salt. Stir to evenly distribute. Set aside.
In a large bowl, combine the coffee, pumpkin puree, coconut oil, and vanilla extract. Whisk until smooth. If the coconut oil begins to solidify in the cooler ingredients, heat everything for about 30-60 seconds in the microwave.
Stir the flour mixture into the wet mixture until just mixed. Do not overmix! Fold in the chopped pecans and chocolate chips.
Pour into the prepared loaf pan and spread until even.
Bake for 40-50 minutes until a skewer inserted comes out clean. Check at 40 minutes!
Allow to cool for at least 20 minutes before removing from the pan.
Best served the same day. Can be stored in the fridge if tightly covered for up to 3 days. Serve at room temperature.

Notes

Use virgin or refined coconut oil. Virgin coconut oil will give a slight coconut flavor (which honestly I don't notice). If your other wet ingredients are too cold, the oil might start to solidify in chunks. Simply heat the liquid ingredients before mixing them with the dry ingredients.

If you are not making a vegan loaf then use any chocolate chips of your choice. I use Enjoy Life mini chips (they are vegan) which can be found in most grocery stores on Amazon.

This is a short loaf and will not bake to reach over the loaf pan.

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