Vegan Chocolate Chip Pumpkin Bread
Ingredients
- 200 g (2 cups) ground oats gluten-free if needed
- 100 g (1/2 cup) granulated sweetener of choice
- 75 g (3/4 cup) ground almonds
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 2 1/2 tsp pumpkin pie spice
- 90 g (1/2 cup) dairy-free chocolate chips + more for the top
- 240 g (1 cup) pumpkin puree
- 180 ml (3/4 cup) plant-based milk
- 1 tsp vanilla extract
- 2 tsp lemon juice or lime juice
Preparation
Preheat oven to 360 degrees F (180 degrees C) and line an 8-inch (20 cm) loaf pan with parchment paper. For the best results, measure ingredients on a scale in grams.
Put all dry ingredients except the chocolate chips into a bowl and mix with a whisk or process in a food processor.
Add all wet ingredients to the bowl and stir with a whisk or use the pulse function of a food processor until just combined, without over mixing the batter.
Stir in the chocolate chips with a spoon.
Pour the batter into the lined loaf pan and add more chocolate chips on top.
Bake in the oven for about 35-40 minutes, ensuring a toothpick inserted in the center comes out not wet.
Let the vegan pumpkin bread cool completely before slicing. Enjoy and store leftovers covered in an airtight container in the fridge.
