Vegan Pumpkin Bread

Ingredients

• 2 cups whole wheat flour

• 1 ½ teaspoons pumpkin spice blend

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ¾ teaspoon fine sea salt

• ⅓  cup dairy-free chocolate chips/chunks

• ¾ cup pumpkin seeds or chopped walnuts

• 1 ½ cups cooked pumpkin puree

• ⅓ cup maple syrup

• ½ cup melted coconut oil plus extra

• 1 tablespoon orange juice

• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Lightly grease a 9×5 loaf pan and then line it with parchment paper. Lightly grease the parchment as well and set aside.

In a large bowl, combine the flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, sea salt, chocolate chips, and pumpkin seeds. Stir with a spatula to evenly mix.

Combine the pumpkin puree, maple syrup, coconut oil, orange juice, and vanilla in a blender or by whisking until totally smooth and creamy.

Pour the pureed pumpkin mixture into the large bowl with the flour mixture. Use your spatula to get all of the pumpkin mixture you can out of the blender. Gently stir and fold everything together until JUST combined.

Scrape the batter into the prepared loaf pan, smoothing the top with your spatula. You can garnish the top with extra pumpkin seeds and chocolate chips if you like. Bang the filled loaf pan on the counter a couple times to evenly distribute the batter and to fill all spaces of the loaf pan.

Bake for 50-55 minutes, or until a cake tester/paring knife inserted in the center of the loaf comes out clean. Allow the pumpkin bread to cool thoroughly before slicing and enjoying.

Makes 12 slices

Macros: Calories 382 // Protein 5g // Carbohydrate 55 // Fat 17g // Fibre 3g