pumpkin chocolate chip bread

+ a burlap & barrel giveaway!

yum

BEHIND THE SCENES

Last week I got a note from Burlap & Barrel asking if I’d be interested in having them sponsor today’s newsletter. It felt like an easy yes because, as long-time readers and folks who have taken my classes know, I have been talking about Burlap & Barrel here and in my classes for many years now (I love both their spices and values / you can read more about their impact here). But seeing as this is my first time having additional financial support for KC&CO beyond paid subscribers, I just want to be very clear that I would never endorse any brand whose products I don’t already use.

Anyway, it was perfect timing because I was planning to share my recipe for Pumpkin Chocolate Chip Bread today — great for holiday baking because it’s sooooo easy (one bowl batter!!), it happens to be completely vegan if that’s important to you (and is great whether or not you’re vegan), and it makes for a perfect homemade gift — and the bread needs pumpkin spice!! So it’s a great candidate for B&B’s Toasted Pepita Pumpkin Spice. You can also use a mixture of spices instead — equal parts cinnamon and ginger plus a little nutmeg is perfect.

CINNAMON GIVEAWAY

Right now Burlap & Barrel is offering new customers a free jar of Royal Cinnamon (their top seller!) if you buy 2 jars of any other spices. It’s truly the best ground cinnamon I’ve ever had. It makes everything you add it to taste so rich and warm. They don’t do giveaways very often and this one is just for KC&CO readers!! To redeem the free cinnamon prize, add it to your cart along with at least 2 other spices and use code CinnamonJT at checkout to receive the free jar.

Note that a jar of any B&B spice is a great stocking stuffer, Hanukkah gift…or just a great thing for a neighbor, friend, kid’s teacher, etc. Looking for an even bigger holiday gift? Check out their gift bundles! You can also gift a loaf of pumpkin chocolate bread along with a jar or two of B&B spices…done and done.

While my recipes are typically behind paywalls for paid subscribers only, today is for everyone (thanks to B&B’s support!). This bread is from What Goes with What…another great holiday gift if I do say so myself (Oblong Books still has signed copies!!)

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Last class of 2025 is Sunday! Sign up here!

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Pumpkin Chocolate Chip Bread

This happens-to-be-vegan bread gets all its stability from canned pureed pumpkin, not eggs. It’s the perfect thing to have on the counter for a quick breakfast on the way to school or work, or as a snack when someone comes home from either of those things (or anything). Note that you will have a little pumpkin puree left over; you can freeze it for future loaves, or add it to just about any soup, stew, or braise. Or mix it into your dog’s food!

Makes 1 loaf (8 to 10 slices)

• Baking spray

• 2 cups all-purpose flour (240 g)

• 1/2 teaspoon kosher salt

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 2 teaspoons pumpkin pie spice (see headnote)

• 1/2 cup water

• 1/2 cup neutral oil (such as vegetable, grapeseed, or canola)

• 1 cup canned pumpkin puree

• 1 cup packed light brown sugar

• 1 cup dark chocolate chips (use dairy-free if vegan!)

Preheat your oven to 350ºF. Spray a 9-by-5-inch loaf pan with baking spray and line with a strip of parchment paper (leave enough overhang at each short end so you have “handles”). See below:

This extra-long strip of parchment will keep the bread from sticking to the bottom of the pan and will give you perfect little handles for lifting the bread easily out of the pan when it’s done!

Place the flour, salt, baking soda, baking powder, and pumpkin pie spice in a large bowl and whisk well to combine. Using a wooden spoon, stir in the water, oil, pumpkin puree, and brown sugar. Stir in the chocolate chips. The batter will be thick.

Transfer the batter to the prepared pan, spread the top smooth with a spoon or rubber spatula, and bake until a toothpick inserted into the center comes out clean, about 1 hour. Let the bread cool to room temperature before taking it out of the pan, slicing, and serving.

Leftovers can be stored at room temperature in a container or wrapped in plastic wrap for a few days.