Vegan pumpkin chocolate chip quick bread

I like to make this quick bread for my two boys, who are 11 and 13. They don't always want to eat yellow or orange vegetables, so I feel good about preparing this for them. I find that I can get it done and ready to serve in well under an hour which is great for a hectic school day morning. The kids love this bread and adults like it too. You can vary the recipe by replacing the pumpkin with 2 or 3 small, ripe bananas.

Servings: 6

Ingredients

  • 1 cup whole wheat flour
  • ¾ cup spelt flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • 1 cup pumpkin purée
  • ½ cup unsweetened applesauce
  • 2 tablespoon ground flax seed mixed in 6 Tbsp warm water (Let stand 2 minutes and mix again)
  • 3 tablespoon maple syrup
  • ½ cup dark chocolate chips (optional)

Directions

Preheat oven to 350°F. Grease a square (8x8 or 9x9) glass baking dish. In a large bowl, mix together the dry ingredients. In a small bowl, whisk together pumpkin, applesauce, flax seed mixture and maple syrup. Combine dry and wet ingredients and mix until blended. Add dark chocolate chips if desired. Pour into the baking dish and bake for 30 minutes. If you'd like to make muffins instead of a loaf, reduce baking time to 20 minutes.

Nutrition Information (per serving)

  • Does not include chocolate chips. Chocolate chips would add about 100 calories/serving.
  • Calories: 190
  • Total Fat: 2 g
  • Saturated Fat: 0 g
  • Cholesterol: 0 g
  • Sodium: 450 mg
  • Total Carbohydrate: 39 g
  • Dietary Fiber: 7 g
  • Sugars: 9 g
  • Protein: 6 g

Contributor

Aaron Levy, MD