Chocolate Chip Pumpkin Bread

Try this vegan pumpkin bread with chocolate chips, olive oil, and whole grain spelt flour for an afternoon snack or quick breakfast option.

Course Autumn, Breakfast, Chocolate, Dessert, Desserts, Snack, Snacks, Winter

Cuisine American, Canadian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 277kcal

Preheat the oven to 180°C (350°F) and grease or line a loaf tin. Set aside.
Add the pumpkin puree, milk, oil, sugar, and vanilla to a large mixing bowl. Whisk very well to combine.
300 grams (1 ¼ cups) pumpkin puree, 120 ml (½ cup) non-dairy milk, 50 ml (Scant ¼ cup) olive oil, 80 grams (⅓ cup) sugar, 1 teaspoon vanilla extract
Add the flour, cocoa, cinnamon, baking powder, baking soda, and salt to the mixing bowl. Mix again until just combined. A few streaks of flour are fine.
260 grams (1 ¾ cups) whole grain spelt flour, 20 grams (¼ cup) cocoa powder, 2 teaspoons cinnamon, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
Fold in the chocolate and seeds to evenly distribute.
100 grams (½ cup) dark chocolate, chopped, 50 grams (¼ cup) raw sunflower seeds
Transfer the batter to the prepared loaf tin and bake for 55-60 minutes, or until the loaf passes a skewer test. Remove from the oven and cool on a wire rack for about 15 minutes before carefully removing from the tin and cooling fully before slicing.
Keep the loaf in a sealed container at room temperature for a couple of days, or refrigerate up to a week. Pumpkin bread freezes well.