Vegan Pumpkin Chocolate Chip Bread
A super moist & healthier Vegan Pumpkin Chocolate Chip Bread that is refined sugar-free, dairy-free, & SO delicious!
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Servings: 9 slices
Ingredients
- 1 cup pumpkin puree I used canned pumpkin
- ¾ cup oat milk
- ½ cup+ 2 Tablespoons coconut sugar
- 3 Tablespoons maple syrup
- 2 Tablespoons ground flaxseed
- 2 Tablespoons oil I used olive oil, but any liquid oil works
- 2 cups spelt flour
- 2 teaspoon pumpkin pie spice
- 2 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ cup chocolate chips make sure refined sugar-free
Instructions
- Preheat the oven to 350F.
- Add the pumpkin puree, oat milk, coconut sugar, maple syrup, ground flaxseed, and oil to a large mixing bowl and whisk together.
- Next, add in the spelt flour, pumpkin pie spice, baking powder, salt, and baking soda and mix together into a thick batter just until no streaks of flour remain. It's best to add the flour first and the other dry ingredients on top before mixing for the best results.
- Once mixed, add in about ½ of the chocolate chips and fold them into the batter using a spatula. Set aside the remaining chocolate chips to top the bread right before baking.
- Lightly grease a loaf pan or line with parchment paper and then pour in the pumpkin bread batter. Use a spatula to even out the batter in the pan and then top it with the remaining chocolate chips.
- Add the bread to the oven and bake for 55-65 minutes until cooked through.
- Remove the pumpkin bread from the oven and let cool 15-20 minutes before removing from the pan. Then, remove the loaf from the pan and place onto a wire rack to finish cooling. It's best to wait to slice the bread until it's completely cooled as it is super moist, but it can be enjoyed while still warm as well. Enjoy!
Notes
- I used canned pumpkin puree, but here is a great recipe for making homemade pumpkin puree
- Maple syrup : Can be subbed 1:1 for any liquid sweetener like date syrup, agave, or even simple syrup.
- I love using spelt flour in this recipe because I find it to be an easy flour for my body to digest. Can be subbed 1:1 for any flour including whole wheat or all-purpose.
- Pumpkin bread can be stored wrapped in aluminum foil or in a closed container at room temperature for 3-4 days or in the fridge for 1 week.
- If freezing, it's best to slice the bread and store each slice in a closed container between sheets of parchment paper. Frozen pumpkin bread will keep up to 1 month and can be defrosted at room temperature.
Nutrition
Serving: 1slice | Calories: 260kcal | Carbohydrates: 45g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 456mg | Potassium: 97mg | Fiber: 5g | Sugar: 19g | Vitamin A: 4279IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!