Mini Vegan Pumpkin Chocolate Chip Bread

Fall is in the air, and that means it’s time for mini vegan pumpkin chocolate chip bread! This easy mini vegan pumpkin chocolate chip bread recipe is the perfect way to celebrate fall. It’s packed with pumpkin and applesauce for a moist and flavorful loaf that is gluten-free, egg-free, and dairy-free. Plus, you can throw the batter together in just 10 minutes with simple and common ingredients.

This mini vegan pumpkin chocolate chip bread recipe is gluten-free, egg-free, and dairy-free, making it a great option for people with dietary restrictions. This recipe is low fat and has a sugar free option as well.

why you’ll love this recipe

• This mini vegan pumpkin chocolate chip bread recipe is also packed with pumpkin and applesauce, which makes it moist and flavorful. The pumpkin puree adds a rich pumpkin flavor, while the applesauce helps to keep the bread moist.
• Because the bread is baked in a mini loaf pan, it’s the perfect size for a snack or dessert.
• This bread is a great way to use up leftover Halloween candy. Simply chop up your favorite candy and fold it into the batter. This is a fun and creative way to give your pumpkin bread a unique twist.
• One of the best things about this recipe is how easy it is to make. You can mix up the batter by hand in just a few minutes, and there’s no need for any fancy equipment.
• The mini vegan pumpkin chocolate chip bread recipe only requires a few simple and healthy fall ingredients, most of which you probably already have on hand.
• If you are not gluten free you can use any all purpose flour.
• If you are watching your sugar intake use a sugar free sweetener.

ingredients & substitutions

Gluten-Free Flour

Gluten-free flour can have a slightly different taste and texture than traditional all-purpose flour. Some gluten-free flours can be gritty or have a slightly nutty flavor. However, there are many different brands and types of gluten-free flour available, so it’s important to experiment to find one that you like.

Gluten-free flour is a good option for people with celiac disease or gluten sensitivity. It is also a good option for people who are trying to reduce their gluten intake.

If you don’t have gluten-free flour, you can substitute an oat flour in this mini vegan pumpkin chocolate chip bread recipe. However, keep in mind that the bread will a different texture. If you are not gluten free you can use any all purpose flour.

Instant Coffee

Instant coffee has a strong, bitter flavor. However, when used in baking, it adds a rich and complex flavor to the baked goods.

Instant coffee is a good source of antioxidants. It is also a good source of caffeine, which can help to improve alertness and focus.

If you don’t have instant coffee, you can substitute 1/4 cup of protein powder or 1/4 cup more of flour.

Brown Sugar

Brown sugar has a rich and molasses flavor. It is also slightly moist, which helps to keep baked goods moist.

If you don’t have brown sugar, you can substitute white sugar or light brown sugar. If you are watching your sugar intake use a sugar free sweetener.

Pumpkin Puree

Pumpkin puree has a rich and sweet flavor. It is a good source of vitamins A and C, as well as fiber. It is also low in calories and fat.

If you don’t have pumpkin puree, you can substitute mashed sweet potato or mashed banana. You can also use more applesauce.

Applesauce

Applesauce has a sweet and tart flavor. It is also very moist, which helps to keep baked goods moist. Applesauce is a good source of fiber and vitamins A and C. It is also low in calories and fat.

I like to use a sugar free applesauce for this mini vegan pumpkin chocolate chip bread recipe. If you don’t have applesauce, you can substitute mashed banana, mashed pears or mashed sweet potato.

taste & texture

This vegan pumpkin chocolate chip bread has a moist and tender texture with a rich pumpkin and chocolate flavor. The pumpkin puree adds a subtle sweetness and the applesauce helps to keep the bread moist. The chocolate chips add a touch of sweetness and richness, and they melt in your mouth when you eat them.

The bread is slightly dense, but it is still very light and fluffy. The pumpkin and chocolate flavors complement each other perfectly, and the spices add a warm and inviting touch.

directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a mini loaf pan.

Step 2

In a large bowl, whisk together the gluten-free flour, instant coffee, pumpkin spice, baking powder, and salt. In a separate bowl, whisk together the brown sugar, pumpkin puree, and applesauce until smooth. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.

Step 3

Pour the batter into the prepared mini loaf pan and bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 4

Let the bread cool in the pan for 10 minutes before removing and slicing.

expert tips & tricks

• For a richer chocolate flavor, use dark chocolate chips.
• For a fun twist on your mini vegan pumpkin chocolate chip bread, add other mix-ins to the batter, such as chopped nuts, dried fruit, or halloween candy pieces.
• Be sure to not overmix the batter, as this can make the bread tough.
• If you don’t have a mini loaf pan, you can bake the bread in a regular loaf pan, but it will take longer to bake.

how to serve and store

This vegan pumpkin chocolate chip bread can be served warm or cold. It is delicious on its own, but it can also be served with a variety of toppings, such as vegan butter, vegan cream cheese, or maple syrup. It is also a great option for breakfast, lunch, or a snack.

To store the mini vegan pumpkin chocolate chip bread in the fridge, wrap it tightly in plastic wrap or aluminum foil. It will last in the fridge for up to 5 days.

To store the pumpkin bread in the freezer, wrap it tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag. It will last in the freezer for up to 3 months.

To reheat the mini vegan pumpkin chocolate chip bread, you can warm it in the microwave, oven, or toaster oven.

To reheat in the microwave, place a slice on a microwave-safe plate and microwave for 10-15 seconds, or until heated through.

When warming the bread in the oven, preheat the oven to 350 degrees F (175 degrees C). Place the bread on a baking sheet and bake for 10-15 minutes, or until heated through.

To reheat the mini vegan pumpkin chocolate chip bread in the toaster oven, preheat the toaster oven to 350 degrees F (175 degrees C). Place the bread in the toaster oven and bake for 5-7 minutes, or until heated through.

you may also like

View more pumpkin recipes

View more dairy free recipes