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.
Vegan Pumpkin Bread with Chocolate Chips
- 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
- 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
- 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.