It’s officially autumn, so a coffee pumpkin loaf seemed like a perfect choice for my final coffee recipe of the month. And every bake tastes better with chocolate chips. So, this chocolate chip pumpkin loaf is the perfect sweet treat for autumn.
This pumpkin loaf is incredibly moist, no gluten free dry crumbly flour here. As coffee is my ingredient of the month this month, this recipe does contain coffee. Although the coffee flavour is mild, there is an alternative suggestion below if you’d prefer a stronger coffee flavour.
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Nutritional Information
Based on 10 slices per loaf, each slice contains 281 calories and provides 3g of protein and 3.5g of fibre.
Each slice provides an eighth of your daily vitamin E and 100% of your daily vitamin A, including just over a third of the retinol equivalent.
All nutritional information comes from Cronometer.
Alternatives and Substitutes
Pumpkin – Due to the time of year this is being posted, pumpkin was the obvious choice. But if you don’t want/ can’t get pumpkin, you can substitute the pumpkin for sweet potato or butternut squash. If you fall slightly short, you can make up the difference with applesauce, but don’t sub the whole amount for applesauce.
Flour – This 50/50 blend of GF oat flour and GF bread flour is designed to create the perfect texture. The oat flour makes this blend light and fluffy while the bread flour helps hold the loaf shape and helps it rise. The bread flour can be substituted for a GF self raising flour, but only if using the oat flour alongside it.
Coffee – This loaf has a very mild coffee taste as listed below, mild enough to still be enjoyable for those who don’t coffee flavoured things. To make the coffee taste stronger, instead of making the flax egg with water, make it with a shot of espresso and then mix the instant coffee into that.
VEGAN Chocolate Chip PUMPKIN LOAF RECIPE
A seasonal bake with chocolate chips and a hint of caffeine.
This recipe is gluten free, dairy free, nut free, soy free and vegan.
Chcolate Chip Pumpkin Loaf Recipe
Ingredients
- 1 ¼ cup pumpkin puree
- 1 cup of GF white bread flour
- 1 cup GF oat flour
- 1 cup golden caster sugar
- ¼ cup sunflower oil
- 3 tsp baking powder
- 1 flax egg
- 2 tbsp instant coffee granules
- ½ tbsp vanilla extract
- 1 cup chocolate chips/ chunks I used a mix of dark and vegan milk
Instructions
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Preheat the oven to 180°C.
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Sift the flour into a mixing bowl and add the sugar and baking powder.
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Prepare your flax egg and stir the coffee into it and set aside until it thickens.
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Add in the pumpkin, sunflower oil, vanilla and flax egg/ coffee mix and mix in. The batter will be very thick, don’t worry!
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Line a loaf tin with greaseproof paper, then transfer the mix from the mixing bowl to the loaf tin and smooth down evenly.
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Place into the oven and bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean.
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Allow to cool before slicing. Each loaf serves 8-10.
Serve and enjoy!
Recipe Notes
To make pumpkin puree:
Put peeled and cubed pumpkin in the oven on a baking tray, don’t add any spices or oils, and bake for 30 minutes at 180°C. Let it cool and then purée it in the food processor, or mash by hand
Until next time,
Sophie
Superb recipe. You should definitely make YouTube channel
This pumpkin loaf sounds like an amazing alternative to my favorite type of breakfast/sweet bread: banana bread! I love that it is as moist and packed with flavor; the crumb looks excellent.
Thanks for sharing!
This sounds like the perfect way to kick fall off. And it be so cozy and warm drink with this recipe. I defiantly want to attempt this. Thanks for the idea it looks delicious. http://www.bauchlefashion.com/2021/10/october-accessories-edit-5-designer.html
Wow, that seems amazing!
Danielle | thereluctantblogger.co.uk
This looks absolutely delicious! I love the idea of adding pumpkin in too, I’d have never thought of that but it’s perfect for fall! Thanks for sharing x
i made a choc chip pumpkin loaf a couple of years ago, but this added element of coffee is super intriguing and makes me want to return to these flavours!! x
wow, i need to try this like…now! sounds delicious and perfect for the fall season.
This sounds delicious! I’m obsessed with anything coffee flavoured – definitely bookmarking this to try x
mia // https://beautiful-inspiring-creative-life.com/
This sounds like such a delicious Autumnal recipe! I can just imagine getting all cosy with a tea and a slice of this 🙂
https://www.femaleoriginal.com
Oh it looks so Yum!
Ann
https://roomsofinspiration.blogspot.com/
I was about to say this sounds delicious, but I’m afraid I can’t stand coffee… Maybe I could swap it for cocoa?
You could do that! Or, due to the way it’s mixed into the flax here, you could simply remove it and have a plain choc chip pumpkin loaf that would still work brilliantly!
that looks delicious and I’m intrigued by it! Although I don’t like coffee I do like pumpkin and chocolate – I’ve just never tried the two together before!
Hope you have had a lovely weekend 🙂
Looks yum! Thanks for this wonderful Fall recipe.
xoxo
Lovely
http://www.mynameislovely.com
Halloween Season is upon us, love the pumpkin recipes I’ve been seeing around, including your blog!
This looks so delicious! I must try this recipe once!
Lots of Love: Mariann Yip
Oh wow, this sounds REALLY good! I am going to try this!!
Allie of
http://www.allienyc.com
Such a great combination of flavors! The addition of coffee sounds interesting, too. 🙂