Last Updated on
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.
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.
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 savory 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 Muffins, Zucchini 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.
Nutella Swirl Pumpkin Choco Chips Bread
- 1½ 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
- 1 tbsp Apple Cider Vinegar or any synthetic Vinegar
- ½ Cup Almond Milk any plant based milk
- 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.
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.
If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones.
Thanks for stopping by!!