If you’re craving something bread-like, moist, sweet and with a little autumn vibe to it, then this vegan pumpkin bread is what you need. It’s completely plant-based, covered in chocolate and sprinkled with dried cranberries and pumpkin seeds for that perfect crunch and sour touch.
Ah, I guess it’s official. Pumpkin madness is here! But I don’t really mind. Do you? I love pumpkin because it’s delicious (obviously), super-packed with nutrition and incredibly versatile. From pumpkin soups to muffins, pancakes, cookies, and pumpkin bread. Whatever it is, I’m sure you can make it with the pumpkin inside.
However, if you or any of your family members are not a big fan of pumpkin, then stay with me. You can’t really taste the pumpkin inside this bread. Pumpkin puree adds the necessary moist and texture, but its flavor stays hidden. Together with spices, this vegan pumpkin bread has a festive and chocolatey taste.
And a bonus – as the pumpkin is so moist, this recipe calls for far less oil than usual sweet bread recipes. Keep this in mind when baking pumpkin muffins or cookies as well.
So why should you stay friends with pumpkin during the cold season? It’s loaded with vitamin A that helps to keep your vision sharp. And because of the high beta-carotene content, pumpkin helps to protect your skin. It’s also rich in vitamin C which makes a perfect combination with cold and gloomy autumn days.
Big cheers to the pumpkin and let’s head to the recipe. 🙂
Vegan Pumpkin Bread With Chocolate And Cranberries
Makes 1 loaf
- 1 1/2 cup whole spelt flour (or whole wheat flour)
- 1 cup pumpkin puree*
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup chopped walnuts
- a bar (100g) of dark chocolate (at least 70% cacao content)
- 1/3 cup + 2 tbsp plant milk (I used rice milk)
- 3 tbsp olive oil
- 2 flax seed eggs**
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- a pinch of salt
- for toppings: dried cranberries and pumpkin seeds
* You can use canned pumpkin puree or make your own. You can do it by removing the seeds and skin from the pumpkin, cutting it into cubes and roast for 30 minutes in 180C until soft. Blend in food processor or with a hand blender until smooth.
** To make 2 flax seed eggs, mix 2 tbsp of ground flax seeds with 6 tbsp of water and let the mixture sit for 10 minutes until gelled up.
- Preheat the oven to 180C (350F) and line a 23×13 cm (9×5 inch) loaf pan with baking paper.
- In a bowl, mix flour, sugar, baking powder, walnuts, cinnamon, nutmeg, salt, and ginger. Then stir in the wet ingredients – pumpkin puree, plant milk, olive oil and flax eggs. Chop a half bar (50g) of the dark chocolate into small pieces and stir it into the pumpkin bread mixture. Combine well.
- Transfer the mixture into the loaf pan and put into the oven. Bake for 55 to 60 minutes. Cool completely.
- While the pumpkin bread is cooling, melt the rest of the dark chocolate by putting pieces of it into a small saucepan which is put over a bigger saucepan with a bit (about 1/2 cup) of boiling water in it. Wait until the chocolate melts and pour it over the pumpkin bread. Finally, sprinkle the bread with dried cranberries and pumpkin seeds.
P.S. If you’re all about the pumpkin, check out this creamy vegan soup recipe!