It is pumpkin season and you know I had to come with a pumpkin recipe. So yesterday I was watching a youtube video and the girl ate a pumpkin bread during the vide and there I was, the fall lover already craving a piece of pumpkin bread. So I found the recipe but of course as a baker I had to add my healthier chocolaty (is this a word? If not … it should be) vegan twist. Simply delicious! are the two perfect words that describe this dessert. It is super moist, perfect for fall season but let’s face it, having it once during the year won’t hurt anybody. This recipe is gluten free, sugar free, and of course you know it is vegan.
Serves: 1 loaf Prep: 20 minutes Cook: 50-55 minutes
2 cup of oats flour
½ cup of almond flour
1 tsp of baking soda
½ tsp of baking power
1 tsp of ground cinnamon ½ tsp of ground nutmeg
1 tsp of pumpkin spice
½ tsp of ground cloves
¼ tsp of sea salt
½ cup of chocolate chips
¼ almonds, chopped
1 cup of 100% pure pumpkin pure (not pumpkin pie mix)
¼ cup of coconut oil
¼ cup + 2 tbsp of pure maple syrup
¼ cup + 2 tbsp of coconut sugar
½ tsp of pure vanilla extract
½ tsp of almond extract
Preheat the oven at 350F degrees.
In a medium bowl sift and mix well all the dry ingredients.
In a large bowl mix and whisk all the wet ingredients.
Add one third of the dry ingredients to the wet mix and wisk until well combined.
Keep adding the rest of the dry ingredients to the wet mix in thirds until everything is well mixed.
Grease the loaf pan with butter and add flour to prevent the batter to stick to the pan.
Add the batter in the pan and spread until it is a even layer.
Bake for 50-55 minutes, or keep baking until the loaf is fully baked. You can know this by inserting a stick or a knife in the center of the loaf and seeing if the stick comes out clean, if it does is done but if there is some batter coming out in the stick it needs more time.