Eggless Wholewheat Pumpkin Choco chip Bread

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

Is it a Cake? Is it a bread? We didnt mind what it was called, when we had this super moist, eggless and perfectly baked Wholewheat Choco-Chip Pumpkin bread with Raisins and Coconuts .I had never used Pumpkin Puree for bakes, till Halloween and Thanksgiving took over.

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Pumpkin Bread and some nostalgia

Circa 2011 , my reading lists on the blogosphere screamed Pumpkins in every recipe - pies / cakes / muffins / breads etc..(yes -it was a good time to be blogging and blog hopping too :-))

I was too sceptical of trying this, and also not very keen as most of these recipes contained egg, which I don't use (even in bakes). So, when Sanjeetha's recipe came by, I bookmarked it and tried it within a week.

I was super happy as I followed the recipe to a T, and it came out fabulously well. Although the elder kiddo said she might have liked it a tad sweeter, mom and S loved it as a tea-cake (ok, it was a bread) and the sweetness was just perfect for us. The younger one (not so young anymore :p) loved as anything with a sweet nibble is great!

Quick breads resembling cake is often the most baked sweet treat at home. Be it Wholewheat Eggless Pumpkin CHocochip bread (yum!) Chai Spiced Banana Bread , Zucchini Double Chocolate Bread (oh! So yumm!!) or any other avatar of the Banana Bread with Cranberries or no Knead Wholewheat Banana Bread, it is always a sellout success at home, catering to the snack bites post school or at school. 

Once I made the homemade Pumpkin Puree (which I now make in my oven / airfryer - and get it - handsfree), it was only a question of going back to those bookmarks and ticking them off one by one. Another Fall bake with this pumpkin puree is this Browned Butter Semolina Pumpkin bread that disappears as soon as you slice them 🙂 so make sure to make two loaves

Other Fruit / Vegetable based Quick Breads you may like on the blog

Browned Butter Semolina Pumpkin Bread | Quick Breads recipe | Fall recipes

Browned Butter Semolina Pumpkin Bread is a quick and delicious, eggless bread made with Semolina, Wholewheat flour and homemade Pumpkin Puree. Serve it as a snack or for breakfast.

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Chai Spiced Banana Bread (Eggless)

Eggless Banana Bread made special with homemade Chai Masala. Perfect for breakfast or a quick snack

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Eggless Double Chocolate Zucchini Bread

A moist Eggless Double chocolate bread with Zucchini added in. Perfect as breakfast or snack.

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Changes to the Original recipe

The only change I made from the original recipe was to add in a handful of chocochips (which more than made up for the less sugar I had put in) and also substituted Goji berries & almonds with raisins and some chopped walnuts. I had a happy helper - my daughter - who was too happy to bake along with me on a lovely Saturday afternoon. She insisted on sieving and mixing the dry ingredients.. 

The bread was brown, fluffy and eggless with a perfectly baked crust, and I was more than happy to pack this off to kiddo's and S' lunchboxes too, where it received quite an accolade. Thank you Sanjeetha, for your recipe. I am sure to try out more from my bookmarked recipe list (which is actually getting quite out of hand) through the next few weeks. 

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Prep time : 15 mins. baking time : 20-25 mins. Makes : 1 loaf of bread

Recipe Source : here

Ingredients to make eggless Wholewheat Pumpkin Chocochip bread:

• Wholewheat flour - 1 cup
• Chocochips - a handful
• APF - 1 tablespoon (opt.) - I didn't add
• homemade Pumpkin Puree- 1 cup
• Sugar - ½ cup (I used white and brown sugar - ¼ cup each)
• Coconut - 1 tablespoon (I used dried copra)
• Yoghurt / Curd - 3 tablespoon (may be a teaspoon extra might be required)
• Olive Oil - 2 tablespoon (+ 1 tsp)
• Baking Powder - ½ tsp
• Baking Soda-  ¼ tsp
• Salt - a pinch
• Cinnamon powder - ½ tsp
• Raisins & Walnuts - ¼ cup

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The ingredients, and my little one as an eager helper back in 2011 🙂 I wouldn't change a thing about this pic which screams nostalgia

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How to make Eggless Wholewheat Pumpkin Chocochip Bread: 

1. Sift all dry ingredients thrice - Wholewheat flour, baking soda, salt, cinnamon powder, baking powder.
2. Powder the sugar in a mixie and add to the oil. Cream well till it dissolves 
3. Flour the raisins and walnuts in a tablespoon of flour and set aside
4. Blend the homemade Pumpkin Puree and the yoghurt till its creamy and add to the sugar-oil mixture. Mix well. 
5. Pour the sieved flour mixture to the wet ingredients and give it a nice stir. Do not overbeat. Now add the grated coconut, floured raisins-walnuts and half of the Choco Chips
6. Meanwhile preheat oven to 190 deg C for 10 mins. 
7. Pour the batter to a lined 8 X 4 loaf tin and sprinkle the rest of the chocochips on top
8. Bake for 30-35 minutes till its done and a tooth pick comes out clean.
9. The aroma of the baked bread was tooo much to resist, and I had to literally pull my kiddo out of the kitchen and she had a forlorn look while it cooled to be cut
10. Cool on a wire rack for 10 - 15 mins. Cut and serve as thick slices (tip - use a serrated knife to slice up).
11. The original recipe served it with Nutella, but we liked it as it is 🙂

Notes:

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

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Eggless Wholewheat Choco chip Pumpkin Bread

Kalyani

Eggless Pumpkin Choco chip bread is a delightful chocolatey bread perfect for teatime and Fall.

5 from 15 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Cooling time 45 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Bakes, Quick Bread

Cuisine American

Servings 6 servings

Equipment

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

Ingredients

  

1x2x3x

• 1 cup Wholewheat flour
• 4 tablespoon Chocochips
• 1 tablespoon APF opt – I didn’t use
• 1 cup homemade Pumpkin Puree
• ¼ cup White Sugar
• ¼ cup brown sugar
• 2 tablespoon Desiccated Coconut
• 3 tablespoon Yoghurt / Curd add may be a teaspoon extra as required
• 2 tablespoon Olive Oil + 1 tsp
• ½ Baking Powder
• ¼ teaspoon Baking Soda
• 1/16 teaspoon Salt
• ½ teaspoon Cinnamon powder
• 2 teaspoon raisins
• 2 tablespoon 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 tablespoon 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 teaspoon 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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