Moist and fragrant, this pumpkin and molasses bread studded with dark chocolate chips is not only easy to prepare, but it also happens to be vegan. I don't eat eggs, so that's a bonus because they are rarely to be seen in my kitchen. I loaded up on pumpkins while in season, roasted and bagged up and froze a healthy quantity of purée for future use. So of course, plenty of pumpkin has been making its way into my main dishes and baked goods, and this satisfying bread is one such example.
I like to bake and cook, but cleanup is not my favorite chore, so the fewer dishes dirtied, the merrier the chef. Only one bowl is needed to turn out a loaf, along with a few utensils and a loaf pan. The bread is great for breakfast, and because it's somewhat sweet, can satisfy an after dinner craving for dessert too.
|Quick and Easy Pumpkin Molasses Chocolate Chip Bread - Vegan|
|Recipe by Lisa Turner|
Adapted from Vegan Richa
Published on October 31, 2016
A quick and easy vegan pumpkin and molasses loaf with chocolate chips that is moist, fragrant and delicious
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Other quick breads to try from Lisa's Vegetarian Kitchen:
Kalamata Olive Bread with Sun-Dried Tomatoes
Peanut Butter Loaf with Dates and Prunes
Cornbread with Brown Rice
Moist Chocolate Date Cake