Have you ever been asked the question, “what’s something that feels like vacation but isn’t vacation?” Two words: Sweet. Bread.
It could be banana bread, lavender bread, chai streusel, or pumpkin: anything that *could* be dessert in loaf form is an all-time favorite of mine. So naturally, it was just a matter of time before getting pumpkin bread on the list of recipes. This delicious, dense, and moist bread is fully vegan.
- 2 Cups oat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp Pumpkin Spice Mix (see below for recipe)
- 1 Cup brown sugar
- ½ Cup applesauce
- ½ Cup oil (canola, avocado, sunflower. You could try coconut oil, just make sure it’s refined so the coconut flavor doesn’t carry over!)
- 1 15oz can pumpkin purée (or about 2 cups)
- ¼ cup vegan dark chocolate chunks, plus a few chunks for the top of the bread
- Preheat oven to 350 F. Grease a loaf pan with vegetable oil.
- In a medium bowl, mix dry ingredients: flour, salt, baking soda, baking powder and pumpkin spice mix. Set aside.
- In a standing mixer, whisk brown sugar, applesauce, and oil together until smooth. Mix pumpkin purée in.
- Add dry ingredients in ½ cup increments, stirring fully before adding the next ½ cup. Stir in chocolate chunks.
- Pour batter into loaf pan. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Optional: at 20 minutes, pull the loaf out, place extra chunks of dark chocolate on top of bread, then bake for 10-15 more minutes.
- Let cool for 5 minutes, then using two spatulas, transfer to a wire cooling rack.
Pumpkin Spice Mix
This will make more than you need for the recipe, but is great to keep on hand for adding to apple cider, or topping pies with!
- 3 tsp cinnamon
- 1 tsp ground cloves
- 1 tsp nutmeg