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!