Remember the big batch of pumpkin I talk to you about in that post, the delicious creamy curry pumpkin soup?
Well, I am still going through it! So far we made soups, pie, cake, bread, and we even roasted some pumpkin to toss into salads, porridge, and coffee!
Now, do you believe me when I say I am bleeding pumpkin? We are not even closed to be done yet! Check out my Instagram for some delicious pumpkin inspiration, some of the recipes haven’t made it to here yet! I am too busy eating and testing them! Only the best for you guys!
This chocolate chips pumpkin bread was intended as a gift for of my friends who is transitioning to a plant-based diet. She told me what she misses the most is the baking goods. She sure has a sweet tooth. It’s hard for her. I thought I’d make something good for her as a token of my appreciation of efforts. She loved it!
I even invited her over for some baking last weekend. We came up with some delicious stuff! It was a blast for both of us!
I followed the same principle for making any type of fruit or vegetable based bread. Only this time I went a little nut with mini chocolate chips!
Watch the video Here:
The ingredients are simple. I tested with whole wheat flour and spelt flour. It came out great both times!
This chocolate chips pumpkin bread is the perfect addition to nice afternoon tea with friends.
What to expect?
This chocolate chips pumpkin bread is a fest for the mouth!
loaded with fiber
easy to make
It has a cake-like texture
- 1½ cup whole wheat or spelt flour
- 1½ cup pumpkin puree
- 2 flax eggs
- 1 /2 cup nut milk
- 1 tsp. vanilla extract
- 1 tbsp. pumpkin spice powder
- 1 tsp. baking soda
- 1½ tsp. baking powder
- a pinch salt
- ½ cup coconut sugar
- ¾ cup mini chocolate chips
- ⅓ cup soften coconut oil
- Heat up the oven to 375 degrees F or 190 degrees C.
- Meanwhile, Add the oil to mixing bowl with the coconut sugar.
- Combine them well.
- Fold in the pumpkin puree. Follow by the milk, the flour, everything else but the chocolate chips has to be the last.
- Mix gently.
- Lined a 9-inch bread pan with parchement paper.
- The batter should be thick but pourable.
- Pour the batter into the pan.
- Bake for 50 minutes. Check for doneness. If extra time would be necessary based on t=your oven type.
- Let cool before slicing and serving!