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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Chocolate Chip Pumpkin Bread

Posted on by Alisa Fleming in Bread, Dairy Free Desserts, Dairy-Free Recipes with 2 Comments

Alisa Fleming ~ This seasonal recipe for chocolate chip pumpkin bread was delivered to us courtesy of the CLIF Bar holiday series. Clif Bar is celebrating the return of their popular seasonal flavors (Spiced Pumpkin Pie, Iced Gingerbread, and Peppermint Stick) with recipes from the athletes and foodies at CLIF Bar that evoke holiday memories.

Chris Randall, the Brand Manager for the CLIF SHOT product line, proclaims the Spiced Pumpkin Pie Clif Bar to be his favorite, so it isn’t surprising that this chocolate chip pumpkin bread is one of his favorite holiday treats.

chocolate chip pumpkin bread recipe

This isn’t a healthy recipe by any means, but feel free to “healthify” it for a more wholesome chocolate chip pumpkin bread, if desired. Some easy swaps include using whole wheat pastry flour (or your favorite whole grain gluten-free flour blend) in place of the white flour, substitutes finely ground coconut sugar or sweetener of your choice for the white sugar (or even reducing the sugar!), and replacing some (but not all!) of the oil with applesauce or more pumpkin. In terms of the eggs, this particular chocolate chip pumpkin bread recipe hasn’t been tested egg-free. If you do opt to try it egg-free and vegan, I might suggest using an egg replacer for starters.

Chocolate Chip Pumpkin Bread
 
Prep time

Cook time

Total time

 

Serves: 3 – 9×5 inch loaves

Ingredients
  • 3 cups white sugar (see notes above for less refined sugar option)
  • 1 (15-ounce) can pumpkin puree
  • 1 cup vegetable oil (or baking oil of your choice)
  • ⅔ cup water
  • 4 eggs
  • 3-1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1 cup mini dairy-free semi-sweet chocolate chips (such as Enjoy Life)
  • ½ cup chopped walnuts (optional, omit for nut-free)

Instructions
  1. Preheat your oven to 350°F.
  2. Grease and flour three 1-pound size coffee cans, or three 9×5 inch loaf pans.
  3. In a large bowl, combine the sugar, pumpkin, oil, water and eggs. Beat until smooth.
  4. Blend in flour, cinnamon, nutmeg, baking soda and salt.
  5. Fold in chocolate chips and nuts.
  6. Pour batter into the cans or loaf pans – they should be about ½ to ¾ full.
  7. Bake for 1 hour, or until a knife inserted into the center of one loaf, comes out clean.
  8. Cool on wire racks before removing from cans or pans to cool completely.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

2 Comments

  1. Bethany S.December 2, 2012 at 7:17 pmReply

    It should work OK with an egg replacer, since pumpkin acts like egg in these types of recipes.

  2. Food Allergy Friendly Holiday Treats « « Utah Mama Utah MamaDecember 22, 2012 at 9:59 amReply

    [...] Pumpkin Chocolate Chip Bread [...]

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