Pumpkin + Coffee + Chocolate Chunk Bread


I had a really hard time naming this one.  I put some plus signs in the title hoping it’d help cover up the ridiculous length of the title, but alas.  I wasn’t even sure about the ‘bread’ part.  It’s so, so, (i hate this word but there’s really no way around it…) moist. *cringe*  It’s soft and squishy – almost more on the cake side.  But it’s still in a bread pan and tastes amazing with butter so….bread it is!

Some notes…

If you’re using fresh pumpkin, you’ll want to roast roughly 3/4  of a kg.  If you’re using canned pumpkin, this takes one cup, or roughly half of a 15 oz can.  If you’re feeling extra pumpkin-y, you can use the other half making some pumpkin gnocchi :)

The other ingredient that makes this bread SO good is the applesauce.  I would really recommend using homemade applesauce for this recipe.  Store-bought applesauce can often taste artificially ‘apple-y,’ which could make the bread taste a little fruity and off.  Homemade applesauce, which is just boiled apple chunks, are far more bland and will bind everything together sans funky apple taste.

Last thing!  I couldn’t taste the coffee in the bread, but I drink about three cups everyday and am highly desensitized to it.  It really brings out the flavor of the pumpkin, but if you have an aversion to coffee you could always sub it with water or a non-dairy milk.






Vegan Pumpkin Coffee Chocolate Chunk Bread


1 cup pureed pumpkin

1/2 cup unsweetened, plain applesauce

1/2 cup flavorless oil (canola, vegetable, rice bran, etc.)

1/3 cup black coffee or espresso

1 tsp vanilla extract

1/2 tsp butter extract

1 + 1/2 cups brown sugar

2 cups all purpose flour

tsp baking soda

3/4 tsp salt

1 tsp cinnamon or 1 tsp pumpkin pie spice

3/4 cup chocolate chunks


1.  Preheat oven to 180ºC (350ºF)

2.  In a large bowl, combine pumpkin, applesauce, oil, coffee, vanilla and butter extracts.  Stir until combined and set aside.

3.  In a separate bowl, combine the sugar, flour, baking soda, salt, and cinnamon/spices.  Stir until well combined.

4.  Slowly add the dry ingredients to the pumpkin mixture and stir together.  Add the chocolate chunks and fold in.

5.  Pour the batter into a greased bread pan (one-pound or two half-pounds).

6.  Bake for one hour, or until the center comes out clean.  Allow to cool, then slice and serve!


6 thoughts on “Pumpkin + Coffee + Chocolate Chunk Bread

  1. This was delicious! I didn’t have applesauce so I just used more pumpkin. I used regular semisweet chocolate chips but next time I’ll use dark chocolate. I like the subtle coffee flavor. Perfect loaf recipe for fall :)

  2. LOVED this recipe! I used palm sugar instead and added a few more spices – Coriander and Cloves. I am not going to lie, I ate this whole loaf in three days! Thanks for the recipe! I was craving fall!

  3. Pingback: 31 Vegan Pumpkin Recipes - Vegan Food Lover

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