Vegan Pumpkin Bread

This chocolate chip pumpkin bread is moist, soft, spicy, and very delicious! The recipe is vegan, gluten-free, flourless, can be made refined sugar-free, and easy to make with simple ingredients. Enjoy this pumpkin loaf cake in fall or any time of the year.

Vegan Pumpkin Bread

Recipe by TWRecipesCourse: KetoCuisine: VeganDifficulty: Medium
Servings

8

servings
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes

Ingredients

  • Dry ingredients:

  • 2 cups (200 g) ground oats gluten-free if needed (*see notes)

  • 1/2 cup (100 g) granulated sweetener of choice (*see notes)

  • 3/4 cup (75 g) ground almonds (*see notes)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1 pinch of salt

  • 2 1/2 tsp pumpkin pie spice (*see notes)

  • 1/2 cup (90 g) dairy-free chocolate chips + more for the top

  • Wet ingredients:

  • 1 cup (240 g) pumpkin puree

  • 3/4 cup (180 ml) plant-based milk (*see notes)

  • 1 tsp vanilla extract

  • 2 tsp lemon juice or lime juice

Directions

  • recommend measuring the ingredients in grams on a kitchen scale. Preheat oven to 360 degrees F (180 degrees C) and line an 8-inch (20 cm) loaf pan with parchment paper.
  • Add 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 overbake the pumpkin bread, but make sure the bread is cooked by inserting a toothpick into the center of the loaf. It should come out dry or slightly crumbly.
  • Let the vegan pumpkin bread cool completely before you slice it. Enjoy! Store leftovers covered in an airtight container in a cool place or in the fridge.

Notes

  • Oats: To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder. Regular flour or spelt flour (for a non-gluten-free version) should work well in this recipe (I haven’t tried it myself though). You could experiment with buckwheat flour or quinoa flour, if you are allergic to oats and need a gluten-free version.
  • Granulated sweetener: You can use regular sugar, Erythritol, Xylitol* (birch sugar), coconut sugar, etc. *Desserts with Xylitol should be never given to dogs.
  • Ground almonds: You can use almond flour (which consists of 100% ground almonds) or any other finely ground nuts instead. For a nut-free version, you can use 75 grams of ground shredded unsweetened coconut.
  • Pumpkin pie spice: To make your own spice blend, simply mix 1 1/2 tsp cinnamon with 1/2 tsp nutmeg and 1/4 to 1/2 tsp ground cloves.
  • Milk: I prefer using coconut milk or cashew milk.
  • You might also enjoy this Vegan Pumpkin Pie.
  • Recipe serves 8. Nutrition facts are for one serving (calculated with Xylitol).
  • Vegan Pumpkin Bread Amount Per Serving Calories 256 Calories from Fat 88% Daily Value* Fat 9.8g15% Carbohydrates 32g11% Fiber 5.5g22% Sugar 7.7g9% Protein 6.6g13%
  • Equipment
  • Kitchen scale*

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