Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it also happens to be vegan. I don’t eat eggs, so that’s a bonus because they are rarely to be seen in my kitchen. I loaded up on pumpkins while in season, roasted and bagged up and froze a healthy quantity of purée for future use. So of course, plenty of pumpkin has been making its way into my main dishes and baked goods, and this satisfying bread is one such example.
I like to bake and cook, but cleanup is not my favorite chore, so the fewer dishes dirtied, the merrier the chef. Only one bowl is needed to turn out a loaf, along with a few utensils and a loaf pan. The bread is great for breakfast, and because it’s somewhat sweet, can satisfy an after dinner craving for dessert too.
Quick and Easy Pumpkin Molasses Chocolate Chip Bread – Vegan
1 3/4 cup flour (I used a blend of unbleached white and whole spelt flours)
2/3 cup coconut or brown sugar
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
pinch of sea salt
2 1/2 teaspoons pumpkin pie spice (I used 1 1/2 tsp cinnamon, 1/4 tsp cardamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves)
3 tablespoons dark chocolate chips (the mini ones work best, but use what you have on hand)
3 tablespoons chopped walnuts or almonds (optional)
1 1/8 cup unsweetened and unspiced pumpkin purée
1/2 cup almond milk
4 tablespoons sesame oil
1 tablespoon molasses
1 teaspoon lemon juice
handful of dark chocolate chips for topping (optional)
Line a 9-inch loaf pan with parchment paper or grease well and dust with a bit of flour. Preheat an oven to 350°.
In a large bowl, mix together the flour, sugar, baking powder, baking soda and pumpkin pie spice until well blended. Stir in the chocolate chips and nuts, if using. Make a slight well in the center of the dry ingredients, and add the pumpkin purée, almond milk, oil, molasses and lemon juice. Stir until well blended.
Transfer the mixture to the prepared pan and top with chocolate chips if desired. Bake in the preheated oven for 50 to 60 minutes until lightly golden and a cake tester inserted into the middle of the loaf comes out clean.
Remove from the oven and leave in the pan to cool for at least 10 minutes. Turn the loaf on to a wire rack and let cool completely before slicing. Wrap leftover bread and store in the refrigerator for up to a week.