The perfect autumnal treat – this vegan pumpkin chocolate chip bread is all you need to get you through a dreary, cold and rainy day! It’s so easy to put together and made with healthier ingredients.
To be completely honest, I only got into baking with pumpkin recently. Apart from the pumpkin spice lattes that pop up in coffee shops around October time, pumpkin in general isn’t a big thing in the UK. Pumpkin puree isn’t regularly available in supermarkets, although it’s easy to find online. That’s why I’ve never really felt the urge to bake with it.
Having said that, I always see so many American recipes around this time of year using pumpkin and they always make my mouth water. Every single year I say to myself “I need to make something with pumpkin this year”, but then before I know it, autumn has already come and gone and I have 0 pumpkin recipes under my belt.
This year things had to change. I ordered 3 cans of pumpkin puree online and boy am I glad I did! This is my first time making pumpkin bread and now I see what all the fuss is about. Pumpkin adds SO MUCH moisture to cakes. Paired with autumnal spices it makes the most delicious and cosy fall treat. It’s especially delicious with a cup of coffee (another thing I’ve been getting into recently – I’m usually more of a tea person!).
Banana bread is one of my favourite types of cake – it’s so moist and dense. Pumpkin bread has that same kind of texture, but with added spice and warmth. Definitely my kind of treat and something I won’t stop baking any time soon. It’s safe to say it has quickly become my favourite autumn treat.
What you’ll need to make this vegan pumpkin chocolate chip bread:
Pumpkin puree – adds so much moisture making the cake moist and so rich. I get mine from Amazon, but you can find it the international section of some major supermarkets. If you can’t find pumpkin puree, you can used the same amount of mashed ripe banana.
Wholegrain/wholemeal spelt flour – which I love using instead of plain white flour. It works just as well in things like cakes and muffins, but is higher in fibre. You’ll be able to find it in most supermarkets.
Ground almonds – Another ingredient that helps add density and richness to the loaf.
Sugar – I like to use brown or coconut, but any granulated sugar will work. Brown sugars go really well with the warm spices and makes it that much more comforting and moreish. If you want to use a sugar-free sweetener, you’ll need the equivalent to 1/2 cup.
Oil – I used coconut oil, but any will work.
Milled flaxseed – this works as a binder and an egg substitute. If you don’t need the recipe to be vegan feel free to use a regular medium egg. Ground chia seeds will also work.
Spices – the main ones I like to use are cinnamon and ginger. I also used cloves, but you can use something like allspice.
Chocolate chips – they add a yummy hint of chocolate, but you can omit if you prefer.
Why you need to try this vegan pumpkin chocolate chip bread:
- It’s moist, dense and rich
- Flavoured with cosy spices
- Made with healthier substitutes
- Super easy to put together
- It’s super delicious and moreish
- It’s basically the prefect autumnal treat!
Here’s how to make it…
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.
- 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
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.
** Regular flour will also work. I haven’t tried gluten-free flour to make this recipe, but it should also work.
Calories: 263kcalCarbohydrates: 31gProtein: 5gFat: 13gSaturated Fat: 8gSodium: 160mgFiber: 3gSugar: 16g