Pumpkin bread is one of those recipes that make you think of cold weather and a cup of tea.

This pumpkin bread recipe yields a moist loaf cake, bursting with pumpkin spice flavor; perfect as an afternoon snack with a cup of tea.

I used pure pumpkin puree – which I made by boiling raw pumpkin (peel and chop the pumpkin before boiling) and then blending it into a thick puree. If you can’t get a pumpkin, butternut can also work.

This version uses dates which are soaked and blended into a paste as the sweetener – this makes for a softer loaf which I preferred. You can also use a liquid sweetener like maple syrup or honey.

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Vegan Pumpkin Bread with Chocolate Chips

This gluten free and vegan pumpkin bread recipe is also refined sugar-free, using dates as the sweetener. It's spicy and best served with a cup of tea.

Course: Desserts

Dietary: Nut Free, Refined Sugar Free, Vegan

Servings: 1 loaf

Ingredients

3 tbsp flaxseed meal
1 tbsp water
1/2 cup dates pitted
2 cups pumpkin puree
1/4 cup coconut oil melted
1 tsp vanilla
2 cups oat flour
1/2 cup oats
1 1/2 tsp baking powder
1/2 tsp Salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1/3 cup chocolate chips

Instructions

Preheat the oven to 180°C and line a loaf tin with baking paper.
Make your flax egg by combining the flaxseed powder and water. Mix and let sit for 5 minutes until it’s goopy (like an egg)
Soak ½ cup of dates in warm water for 5 minutes. Drain, but reserve 2 tablespoons of the water. Blend the dates and 2 tablespoons of water well until you get a very smooth date like paste, if it’s too thick and not blending add another tablespoon of water.
Add pumpkin puree, date paste, melted coconut oil, vanilla and flax egg in a medium bowl. Whisk to combine.
Add the oat flour, oats, baking powder, salt, cinnamon, ginger, nutmeg and cloves into the wet ingredients and mix until combined.
Fold in the chocolate chips (keep a small handful for sprinkling on top).
Spoon batter into prepared loaf tin, smooth it out and sprinkle the remaining chocolate chips on the top of the batter.
Bake for 35-40 minutes until a toothpick inserted into the middle comes out clean.
Let cool completely before removing from the tin and slicing.
Store in an airtight container for up to 1 week

Notes

You can replace the ½ cup of dates with a ½ cup of liquid sweetener
Make your own oat flour by blending oats in a food processor until it becomes a fine oat flour consistency.
If you don’t have pumpkin, a butternut puree would also work
Make sure the oats and oat flour are gluten free if you want the recipe to be gluten free. If not, regular oats is good.