Hi friends!
If you’ve been here a while, you know how we feel about pumpkin bread in this house. Or any squash bread, really. We go back and forth between this recipe and our butternut squash and chocolate chip loaf.
We celebrate the first loaf of the season like a holiday. We love baking it together (it’s perfectly easy for little hands to help) and enjoy as a snack and for breakfast.
I am always tweaking my recipe. The butternut squash loaf linked above is a bit more decadent but I wanted to make something oil-free, white-flour-free, and with a bit less sugar. Enter this recipe! It’s just as satisfying and delicious. I hope that you enjoy it. x
Recipe
You will need:
- 1 1/4 cup pumpkin puree
- 1 1/2 cup spelt flour (or 1 3/4 oat flour)
- 1/3 cup brown sugar
- 1/3 cup coconut sugar
- 1/3 cup almond milk
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- Dash of: nutmeg, ginger
- 1/2 cup vegan chocolate chips (keep some out of batter for the top)
To make:
- Preheat oven to 350 F.
- In a large bowl, add pumpkin, flour, sugars, milk, baking powder and soda, salt, and spices. Stir well until combined.
- Fold in chocolate chips, but leave some out for the top.
- Spray/grease loaf pan before transferring batter.
- Top with chocolate chips.
- Place in oven for about 40-45 minutes, or until golden and baked through.
- Once done, allow to cool a bit before taking out of pan.
