Nutella Swirl Pumpkin Choco Chips Bread

Nutella Swirl Pumpkin  Choco Chip bread,Eggless, Vegan and so delicious with a center of Nutella swirls and topped with choco chips

Fall is almost knocking on door, leaves have started turning to red, yellow and orange hues, and their is a nip in morning and evening air. Everything looks so beautiful all around. Just a week for the official Fall season in USA.. for many it’s time for lots of baking,  having warm and comfort food.

Beautiful Fall/Autumn

Fall season known in USA is called Autumn  in India and many European countries. The time of the year when the days start getting shorter and evenings cooler.  It is characteristic changing of leaves colors by trees and then falling of leaves, hence Fall!!. The season is also known as the Harvest Season  and everyone seems to get ready to the for the long gloomy winters. Even the animals and birds prepare for the long  and harsh winter months.

Fall in USA is mainly the Harvest season. Stores are laden with the fresh produce of  Apples, Pumpkin, various varieties of  Squash , Brussels Sprouts, Cranberries , Cabbage, Sweet Potatoes, turnips and many other fruits and vegetables rich in Vit. C, beta-carotene, which prepare the body increase the immunity to face the coming winters.

Fall magic

The Magic of Fall

Pumpkins are mainly associated with the Fall Celebrations and it signifies the New Beginnings or New Life. It was fall season when I first came to USA, there were colors everywhere, colors on trees, different colored vegetables too like the purple corn, purple yams,endless varieties of apples and of course big and humongous pumpkins!!   Everything was so magical all around us!! We were also very much intrigued by the beautiful big and small pumpkins decorated outside the homes and porches.

Reading more about it I came to know through various online sources that the tradition actually started in Ireland , Scotland and England and the immigrants from these countries brought the tradition of picking, decorating and making pumpkin dishes to North America.

Though there are lot of fruits and vegetables that are freshly produced in Fall, Pumpkins, Apples  dominate the food scenes from pies, cookies breads. Various varieties of squash comes next for hot savoury and comforting dishes.

The members of my facebook group Foodie Monday Blog hop are celebrating the coming Fall season, with the theme #213Let’sCelebrateFall. The theme was suggested by Poonam who blogs at Annapurna, do check out her blog for some very healthy bakes and traditional dishes from Indian cuisine.

To celebrate this beautiful Fall season I decided to bake my family’s one of the favourite, Nutella Swirl Pumpkin Choco Chips Bread.This is one of the reason(family’s favourite), the other one is Pumpkin and Fall are kind of synonymous to each other and thirdly, last year too I missed posting this bread 🙂 !!

Moist, Soft , Eggless and Vegan Nutella Swirl Pumpkin Choco Chips Bread

To make this eggless bread I used store bought pumpkin puree . Baking aisle is full with the fresh batch of Pumpkin puree for cakes, breads, pies.

Chia seed gel and buttermilk are used as substitutes for egg. I like to use Chia gel along with buttermilk for baking in cakes (Chai Spiced Whole Wheat Apple Cake) and breads, as it makes the bakes soft and moist and also adds the nice crunch of anti-oxidant rich Chia seeds.

Buttermilk is made with Almond Milk and Apple Cider Vinegar that makes this pumpkin bread  vegan friendly. You can also use use eggs in the recipe, in case you want to bake it with eggs . Substitute 2 eggs for Chia gel and Butter milk with about 1/2 cup of milk.

Pumpkin Spice in bread adds to the warm and comforting flavour. Also gives rich nice aroma.

For the bread I have used Whole Wheat flour(WWF), you can also use All-purpose Flour(APF) or Maida or a mix of both as per your preference. With WWF the bread is more dense than the one baked with APF.

Also, we like moderate sugar on the lesser side in desserts so I have used 1/2 cup of Coconut Sugar. You can add 3/4 Cup Sugar if you like sweeter cakes and breads. Also, you can use castor sugar or brown sugar.

Kids love Nutella and so do mine.. Once in awhile I add it in my cakes and breads or muffins.There’s another recipe with Nutella.. my kid’s favourite Nutella Banana MilkShake  with the goodness of bananas and nutella or bake these mini brownie dessert cups for kids party of treats!! Looking some fusion recipe for festivals or want to try something Indian for the coming Holidays.. have a look at the Nutella and Nuts gujjiya(Indian hand pies)

Since I have used Nutella and Choco-chips here so these balance out the sugar content in bread.You can skip Nutella if you want plain Pumpkin Bread. For more crunch you can add nuts in batter or add on top layer with choco chips.

Kids love to take this for snack time in school and even love to have it with a warm glass of hot chocolate. I and hubby love it with our evening Chai or Coffee!!

If you are looking for more breads, cakes and muffins with nutritious flours do check out these from the blog..

Dates and Walnut MuffinsZucchini and Carrot Chocolate Nut Bread, Double Chocolate Banana Bread, Chocolate Mawa Thandai Muffins, Whole Wheat Chocolate Chip Cake , Chocolate Cherry  and Hazelnuts Cake(with Coconut Flour), Fudgy Almond Chocolate Cake, Vegan and Gluten-free Fruit Cake

Let’s see how I made this Eggless Whole Wheat Nutella Swirl Pumpkin Choco chip Bread!! 

Preheat oven at 350ºF or 180ºC.

Sieve together Whole Wheat flour, Baking Soda, Baking Powder and Pumpkin Spice.

Make Chia gel with 1 tbsp of Chia Seeds in 1/4 cup of water or almond milk( or any plant based for vegans).

Make Buttermilk, add 1 tbsp of Apple Cider Vinegar to 1/2 Cup of almond milk.

In a bowl or mixing cup, add  and mix oil, coconut sugar(or any other organic sweetener).

Add pumpkin puree and mix in oil sugar mix and transfer it to the flour mix.

 

Also, add chia gel and buttermilk to the flour. Mix and fold the batter lightly. Do not beat the batter too much as wheat will develop gluten and baked bread will be hard.

Add almond milk, to batter if the batter is on drier side. It should be of thick dropping consistency.

Transfer half of the batter to loaf pan, then spread nutella on it, spread the remaining half on nutella layer. Sprinkle choco chips .

Bake in preheated oven for 45-50 minutes at 350ºF or 180ºC.

Check the doneness with tooth-pick test. Insert a tooth pick in the ceter of the baked bread.It should come out with little crumbs or clean. If batter sticks to it and the top of bread is brown, cover the bread with aluminium foil. Bake for another 10 minutes and leave the loaf tin in oven for next 10 minutes.

Leave bread on wire rack, and cut when it cools completely.

Pumpkin Bread with Nutella and Choco Chips

Nutella Swirl Pumpkin Choco Chips Bread

Eggless, Vegan, made with Whole Wheat Flour Pumpkin bread with the goodness of Pumpkin Puree, Nutella and Choco chips.
Prep Time10 mins
Cook Time45 mins
Cuisine: American
Keyword: Fall recipes, Pumpkin
Author: Swati

Ingredients

  • Cup Whole Wheat Flour
  • ½ Cup Pumpkin Puree
  • ½ Cup Nutella
  • ¼ Cup Choco Chips
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½-1 tsp Pumpkin Spice
  • 1/2 Cup Coconut Sugar/Brown Sugar use 3/4 cup if you like more sweeter bakes
  • ¼ Cup Olive Oil or any other odurless plant oil

For Chia Gel

  • 1 tbsp Chia Seeds
  • ¼ Cup Water/Almond Milk

For Buttermilk

  • 1 tbsp Apple Cider Vinegar or any synthetic Vinegar
  • ½ Cup Almond Milk any plant based milk

Instructions

  • Preheat oven at 350ºF or 180º C.
  • Sieve together Whole Wheat flour, Baking Soda, Baking Powder and Pumpkin Spice.
  • Make Chia gel with 1 tbsp of Chia Seeds in 1/4 cup of water or almond milk( or any plant based for vegans).
  • Make Buttermilk, add 1 tbsp of Apple Cider Vinegar to 1/2 Cup of almond milk.
  • In a bowl or mixing cup, add  and mix oil, coconut sugar(or any other organic sweetener).
  • Add pumpkin puree and mix in oil sugar mix and transfer it to the flour mix.
  • Also, add chia gel and buttermilk to the flour. Mix and fold the batter lightly. Do not beat the batter too much as wheat will develop gluten and baked bread will be hard.
  • Add almond milk, to batter if the batter is on drier side. It should be of thick dropping consistency.
  • Transfer the batter to a loaf pan , lined with parchment paper or lightly oiled and dusted with flour.
  • Bake in preheated oven for 45-50 minutes at 350ºF or 180ºC.
  • Check the doneness with toothpick test. It should come out with little crumbs or clean. If batter sticks to it and the top of bread is brown, cover the bread with aluminium foil. Bake for another 10 minutes and leave the loaf tin in oven for next 10 minutes.
  • Leave bread on wire rack, and cut when it cools completely.

Notes

You can use dairy milk in place of Plant based milk, if not following veganism or lactose intolerance.
Castor Sugar can be used instead of Coconut Sugar. Use 3/4 Cup or adjust as per your preference.
All purpose Flour/Maida can also used in place if Whole Wheat Flour or can use 50:50 ratio. 
In case you do not have Pumpkin Spice, use a mix of powdered cloves, Cinnamon powder, ginger powder or even try Garam masala!! 

Nutella Swirl Pumpkin Choco chip Bread

Do try this Vegan Nutella Swirl Pumpkin Choco chips bread and let me know your feedback. I will be happy to hear from you whenever you make these.

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Thanks for stopping by!!

 

 

 

 

 

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

11 thoughts

  1. Pumpkin bread with Nutella and chocochips is a scrumptious treat Swaty ! You have made it so healthy with whole wheat flour and coconut sugar. Use of chia gel as an egg replacer sounds interesting !

  2. What a wonderful recipe! Love the sound of it – can imagine how delicious this bread would taste with the pumpkin puree and chocolate chips going in!

    I so want to cook with pumpkins now, and to get my hands on some pumpkin pie spice. 🙂

  3. Looking at your first photo Swaty makes me want to be in that part of the world for Fall. Such beautiful colors. Adding Nutella to a pumpkin choco chip bread, wow, that must have tasted so good. Love the generous sprinkle of chocolate chips on top too.

  4. Such a interesting recipe Swati. Love the use of chia gel as an egg replacer is lovely idea. I am in love this nutella swirl pumpkin choco chip bread.

  5. Swaty I like the fact that the nutella is sandwiched in between. Kids would love to see a layered bread with chocolate in between. Love the colour and the texture of the bread.

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