This chocolate chip pumpkin bread is moist, soft, spicy, and very delicious!
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Duration50 minutesmins
Cook Time35 minutesmins
Prep Time15 minutesmins
Servings8
Ingredients
Dry Ingredients
200g2 cups ground oats (gluten (free if needed))
100g1/2 cup granulated sweetener of choice
75g3/4 cup ground almonds
1tspbaking powder
1/2tspbaking soda
A pinch of salt
2 1/2tsppumpkin pie spice
90g1/2 cup dairy (free chocolate chips + more for the top)
Wet Ingredients
240g1 cup pumkin puree
180ml3/4 cup plant (based milk)
1tspvanilla extract
2tsplemon juice or lime juice
Instructions
Preheat oven to 360 degrees F (180 degrees C) and line an 8-inch (20 cm) loaf pan with parchment paper. For the best results, I recommend measuring the ingredients on a scale in grams.
Put all dry ingredients (except the chocolate chips) to a bowl and mix with a whisk. You can also process the ingredients in a food processor
Add all wet ingredients to the bowl and stir with a whisk (or use the pulse function of your food processor) until just combined (don't over mix the batter).
Finally, add the chocolate chips and stir with a spoon.
Pour the batter into the lined loaf pan and add more chocolate chips on top.
Bake in the oven for about 35-40 minutes. You don't want to over bake the pumpkin bread, but make sure the center isn't wet anymore after inserting a toothpick in the center. It's fine if it's slightly crumbly though.
Let the vegan pumpkin bread cool completely before you slice it. Enjoy! Store leftovers covered in an airtight container in the fridge.
This recipe was republished with permission from Ela Vegan. Find the original recipe here.