October 18, 2018
I really wish bread was a more essential food group that was as good for you as a green smoothie, because I would never eat anything else. This pumpkin bread was inspired by my cookie recipe, and I loved it because it wasn’t quite as sweet as the cookies but still a perfect snack to have with coffee or apple cider. The chocolate chips really sent it over the edge for me (you can sub for any nuts if you like!) but I thought the chocolate chips were SUPER good. Evan and I had no self control devouring the first loaf – so we had to make more!
1 3/4 Cup all-purpose flour
3/4 cup sugar
1 cup vegan chocolate chips
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine ground salt
1/4 teaspoon ground ginger
1 cup canned pumpkin purée
3 tablespoons unsweetened applesauce
3 tablespoons maple syrup
1. Preheat oven to 350 degrees.
2. Line a loaf pan with parchment paper or non-stick spray (I used coconut oil spray).
3. In a food processor, place all dry ingredients (except for chocolate chips) and mix.
4. Slowly add wet ingredients to dry mixture and mix using the food processor.
5. Once mixture is fully combined, fold in chocolate chips with a wooden spoon.
6. Transfer the dough into the prepared loaf pan. Sprinkle chocolate chips on top of the loaf if desired.
7. Bake for 45-50 minutes until toothpick comes out clean and top is browned.
8. Let cool for 15 minutes, place bread on a cooling rack or plate for 10 more minutes before serving.
9. Store any leftovers in the refrigerator for later enjoyment.
Recipe adapted from The Glowing Fridge.
And there you go! A super yummy fall treat that will have your tastebuds singing and everyone asking for more!
What’s your favorite go-to fall treat?
Thanks for stopping by!