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Eggless Pumpkin Chocochip bread is a delightful chocolatey bread perfect for teatime and Fall

Eggless Wholewheat Choco chip Pumpkin Bread

Kalyani
Eggless Pumpkin Choco chip bread is a delightful chocolatey bread perfect for teatime and Fall.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling time 45 minutes
Total Time 1 hour 35 minutes
Course Bakes, Quick Bread
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Spatula
  • Bowl
  • 8 x 4 Baking Pan

Ingredients
  

  • 1 cup Wholewheat flour
  • 4 TBSP Chocochips
  • 1 TBSP APF opt – I didn’t use
  • 1 cup homemade Pumpkin Puree
  • 1/4 cup White Sugar
  • 1/4 cup brown sugar
  • 2 TBSP Desiccated Coconut
  • 3 TBSP Yoghurt / Curd add may be a tsp extra as required
  • 2 TBSP Olive Oil + 1 tsp
  • 1/2 Baking Powder
  • 1/4 tsp Baking Soda
  • 1/16 tsp Salt
  • 1/2 tsp Cinnamon powder
  • 2 tsp raisins
  • 2 TBSP walnuts chopped

Instructions
 

  • Sift all dry ingredients thrice - Wholewheat flour, baking soda, salt, cinnamon powder, baking powder.
  • Powder the sugar in a mixie and add to the oil. Cream well till it dissolves
  • Flour the raisins and walnuts in a TBSP of flour and set aside
  • Blend the homemade Pumpkin Puree and the yoghurt till its creamy and add to the sugar-oil mixture. Mix well.
  • Pour the sieved flour mixture to the wet ingredients and give it a nice stir. Do not over beat. Now add the desiccated coconut, floured raisins-walnuts and half of the Choco Chips
  • Meanwhile preheat oven to 190 deg C for 10 mins.
  • Pour the batter to a lined loaf tin and sprinkle the rest of the choco chips on top
  • Bake for 30-35 minutes or till it’s done and a tooth pick comes out clean.
  • Cool on a wire rack for 10 - 15 mins. Cut and serve as thick slices (tip - use a serrated knife to slice up).
  • The original recipe served it with Nutella, but we liked it as it is :-)

Notes

  1. Contrary to what I had feared, this bread does not smell of the vegetable at all.
  2. Each oven has its own internal temperature. Baking time may vary a little accordingly
  3. If using store bought / refrigerated ingredients, bring all ingredients to room temperature before mixing / baking
  4. Do not overbeat the batter, gently mix dry and wet mixes with spatula so no dry parts are left.
  5. You might want to add a tsp or two of oil to the batter if it gets too dry while mixing the ingredients
  6. This bread keeps well for few days in the refrigerator (if it lasts that long :-))
Keyword eggless bakes, eggless bread, Eggless Pumpkin Bread, Fall Recipes, Pumpkin Bread, Vegan Pumpkin Bread
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