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Pumpkin Chocolate Ribbon Bread

  • Author: Dana Gerard
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 16+
  • Category: Dessert
  • Cuisine: American

No mixer, no butter pumpkin bread is 100% vegan. Swirl in optional chocolate chips ( dairy free for vegans) for a beautiful chocolate ribbon pattern and dynamite flavor combination!

Ingredients

  • 1 3/4 cup all purpose flour or gluten free blend +1 tsp xanthum gum
  • 1 cup brown sugar
  • 1 tsp baking soda
  • ½ tsp baking powder ( gluten free ok)
  • ½ tsp salt
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ½ tsp allspice
  • ¼ tsp cloves
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • ½ cup vegetable oil ( light olive, avocado or canola, etc)
  • 3 Tbsp maple syrup
  • 3 Tbsp milk of choice (soy, almond, etc…)
  • ½ cup toasted, chopped pecans ( 2 oz)
  • 1 cup semi-sweet chocolate chips or non-dairy chocolate chips, optional

Instructions

  1. Preheat oven to 350°F. Spray two loaf pans with cooking spray and line with parchment.
  2. In a large bowl, mix together dry ingredients: flour, sugar, soda, baking powder, salt, and spices.
  3. In a small bowl, whisk together wet ingredients: pumpkin, oil, syrup, milk.
  4. Add wet mixture to dry and combine just until moistened. Batter will be thick.
  5. Fold in nuts.
  6. To make chocolate ribbons (optional): Melt chocolate according to package directions and stir until completely melted.
  7. Pour batter into prepared pans and then spoon a few puddles of melted chocolate in different places on top. Take a knife or chopstick and gently press down to the bottom of loaf pan and draw a few swirls or lines throughout the cake. You may want to put chocolate on one cake and leave the other plain. Top with a few pecan halves before baking if you like.
  8. Bake 45-50 minutes or until top is browned and a toothpick inserted in the center comes out clean.
  9. Let cool 20 minutes; use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack.

Notes

Adapted from Claryn at Hell Yeah It’s Vegan
One of my favorite bloggers; I love her recipes and writing!