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–+ servings

Vegan Pumpkin Chocolate Chip Bread

Vegan Pumpkin Chocolate Chip Bread made using healthier ingredients. It's super moist and so tasty! Perfect autumn mid afternoon treat with a cup of tea.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 10
Calories 263 kcal

Ingredients
 
 

  • 1 tbsp milled flaxseed*
  • 3 tbsp water
  • 190g Wholemeal spelt flour**
  • 50g ground almonds
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 100g brown or coconut sugar
  • 340g pumpkin puree
  • 65g coconut oil melted
  • 80ml milk of choice
  • 100 g dark chocolate chips

Instructions
 

  • Preheat oven to 180C/160C fan/350F.
  • mix the milled flaxseed and water in a small bowl and leave to set for 10 minutes.
  • In a large bowl, mix the spelt flour, ground almonds, sugar, spices, baking powder, baking soda and salt.
  • Add the pumpkin puree, set flaxseed mixture, milk and coconut oil. Mix until smooth.
  • Fold in 2/3 of the chocolate chips, then transfer into a loaf tin lined with baking paper.
  • Scatter the rest of the chocolate chips on top and bake for 55-60 minutes. It's ready when a skewer inserted into the centre comes out clean.
  • Store in an air-tight container for 3-4 at room temperature or up to a week in the fridge.

Notes

* A regular egg will also work. I using an egg omit the 3 tbsp of water.
** Regular flour will also work. I haven't tried gluten-free flour to make this recipe, but it should also work. 

Nutrition

Calories: 263kcalCarbohydrates: 31gProtein: 5gFat: 13gSaturated Fat: 8gSodium: 160mgFiber: 3gSugar: 16g
Keyword dairy-free, dairy-free cheesecake, dairy-free dessert, egg-free, healthy snack, pumpkin recipes, vegan cake, vegan chocolate chip cookies, vegan loaf
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