My title is a bold claim, yes, but I swear it’s true. I’m not even a huge fan of pumpkin (I know, sacrilege!), but I can’t keep my hands off this stuff!
It has just the right amount of sweetness, along with those heavenly fall spices, like cinnamon, ginger and cloves. Mmmmmm… can’t you smell it already?
We used to make the pumpkin bread plain, and it’s fabulous on it’s own! In fact, my mom still makes it that way. But my kiddos love…
Who doesn’t, right? We put Enjoy Life‘s allergy-friendly mini chocolate chips in or on EVERYTHING! I actually got the idea to put them in our pumpkin bread because my mom would sprinkle them on top of her warm, just out of the oven pumpkin bread and “fancy it up” for the kids. The chocolate would just slightly start to melt on top of the steamy bread, creating the most pleasurable of flavors. Now, of course, pumpkin bread can’t be eaten without chocolate chips in my house. Which is perfectly fine by me!
But I like to put them right inside the bread, so you always have the perfect bite full of warm, chocolate-y, pumpkin-y goodness.
I adapted this recipe from a non-allergy-friendly one. The original one included an egg, but I just use my egg-substitute mixture for baking:
1 tsp baking powder + 1½ Tbsp oil + 1½ Tbsp water = 1 egg
Easy enough! No dairy to substitute in this recipe, so our modifying work here is done.
This recipe is for one loaf of vegan pumpkin bread, however you might want to double it. We always make two because they go… fast!
A warm slice of chocolate chip pumpkin bread is delicious for breakfast. Add a side of fruit, and it’s pretty darn healthy, too! It also makes a delightful afternoon snack or a tasty dessert after dinner! You can pretty much find an excuse to eat it whenever you want. (I know I do…)
While you absolutely can (and probably will) slice off a chunk and eat it room temperature at any old time, it really is at it grandest warm. So be sure to cut a piece off shortly after it comes out of the oven (let it cool 10 minutes or so first) to test my theory. Or pop it in the microwave for 10-15 seconds and enjoy the warm gooey-ness anytime!
Whenever I bake vegan goodies like cakes or breads, people always comment on how they’re surprised at how moist the treats are. I’m not sure why they’re surprised, or quite what they’re expecting. Perhaps when you say “vegan” or “allergy-friendly” everyone just assumes that the integrity of the dish is automatically compromised and you “did the best you could” with a recipe that might be close to something they’re familiar with.
I can assure you — no one will know this pumpkin bread is vegan or allergy-friendly unless you tell them.
To be perfectly honest (and maybe a bit cocky) about it, that holds true for every single recipe I post on my blog. These are tried and true, absolutely delicious family recipes (or fairly new ones!) that I have served to my family and my friends on multiple occasions.
My family, of course, knows I only make Jillian-friendly foods, and they have come to not only expect them at family gatherings, but I believe they look forward to them!
As far as serving my friends goes, I like to serve… let them begin eating… and then tell them it’s free of milk, eggs and nuts. Then I watch the look of complete surprise and shock wash over their faces.
It’s really not that hard to make scrumptious, mouthwateringly delicious foods that are safe for Jillian. But don’t tell them that! I enjoy the feeling of accomplishment! 🙂
- 1 2/3 cups flour
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 1/3 cups sugar
- 1/3 cup canola oil
- 1 cup + 1 1//2 tbsp canned unsweetened pumpkin
- 1 egg (1 tsp baking powder + 1½ Tbsp oil + 1½ Tbsp water, mixed well)
- 3/4 cup safe chocolate chips