Vegan Pumpkin Bread
A delicious vegan pumpkin bread with chocolate chips, warming pumpkin spices, and delicate sweetness.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 8 Servings
- 1 3/4 cup light spelt flour or all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp pumpkin spice
- 1 cup canned pumpkin puree
- 3/4 cup almond milk unsweetened
- 3/4 cup cane sugar
- 1/4 cup applesauce
- 1/2 tsp vanilla extract
- 1/4 cup + 1 tbsp mini vegan chocolate chips
Preheat the oven to 350 degrees F. Line a standard loaf pan with parchment paper.
Add the flour, baking powder, baking soda, and pumpkin spice to a large bowl. Whisk together until combined and set aside.
Combine the pumpkin puree, almond milk, cane sugar, applesauce, and vanilla extract in a separate bowl.
Mix the wet and the dry ingredients until combined, but do not over-mix.
Fold in the chocolate chips. Pour the batter into the pan and bake the pumpkin bread on the center rack of the oven for 50 minutes, or until a toothpick inserted comes out clean, and the top of the pumpkin bread is golden brown.
Cool the pumpkin bread in the pan for 10 minutes before removing it. Remove it from the pan and slice and serve warm or wait to cool, then serve.