Chocolate Chip Vegan Pumpkin Bread
View original ↗
Bakerita · by Bakerita | Rachel Conners★ 5.0 (8)

Chocolate Chip Vegan Pumpkin Bread

NUTRITION · PER SERVING70M COOK
CAL 12%·PRO 11%
CARBS 29G46% OF CAL
4G FIBER0G ADDED0G INTRINSIC9G OTHER15G TOTAL SUGAR
FAT 14G50% OF CAL
6G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick vegan pumpkin bread studded with chocolate chips and made with almond flour for a gluten-free option. Warm with pumpkin pie spice, moist and slightly sweet, perfect for breakfast or a seasonal snack.

mainamericanbaked goodgluten freevegetarian
View the full recipe on Bakerita →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 12
  • 1⅓ cups (325g) pure pumpkin puree
  • ¼ cup almond milk (or other dairy-free milk or choice)
  • ½ cup coconut sugar
  • ¼ cup (64g) nut or seed butter of choice (I used almond butter)
  • ¼ cup (50g) coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 2 tablespoons flax meal
  • 1 cup (120g) Bob's Red Mill gluten-free oat flour
  • 1 cup (96g) Bob's Red Mill blanched almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves + ¼ teaspoon ground ginger)
  • ⅔ cup (4 oz) chocolate chunks (or chips, plus more for topping)
PREP
10M
SODIUM
133MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.