Vegan Pumpkin Chocolate Chip Bread

This dense and flavoursome pumpkin bread sprinkled with chocolate chips is an easy and quick loaf to bake on a busy afternoon. Coconut sugar lends a rich depth to the overall flavour and marries well with the inherent sweetness of pumpkin.

We need,

  • Pumpkin, grated – 1 cup
  • Wholemeal Self Raising Flour – 2 cups
  • Coconut Sugar – 1/2 cup
  • Vegetable Oil – 1/2 cup
  • Almond/ Soy/ Rice Milk – 3 to 4 tablespoons
  • Cinnamon, powder – 2 teaspoons
  • Vegan Chocolate Chips – 2 tablespoons

To do:

  1. Spray  a loaf pan with nonstick spray and preheat the oven to 200°C.
  2. Mix the grated pumpkin, oil and the coconut sugar in a large mixing bowl.
  3. Fold in self-raising flour.
  4. Slowly mix in almond milk by the spoonful to make a thickish batter.
  5. Pour the batter into the loaf pan and sprinkle chocolate chips on the surface.
  6. Bake at 180°C for 30 – 40 minutes.

Cool before slicing and wrap each slice tightly in cling wrap to freeze for later!

 

 

 

 

Priya@MasalaVegan

I am an enthusiastic plant based home cook and baker who delights in sharing my creations on unsuspecting non vegans, when they least expect it! When not recipe developing, testing or making, I’m found organising and/ or writing, the two other passions of my life ❤️