Chocolate Chip Pumpkin Bread
- anissabklyn
- Oct 19
- 2 min read
BAM! It's Compassionate Cooking Sundays!
Credit: @anissabklyn/@sweetnisbakes
Ingredients
1 tablespoon ground flaxseeds
2 1/2 tablespoons of water
1 can of pumpkin puree (not pumpkin pie filling)
1 1/4 cups of brown sugar
1/2 cup avocado oil
1/4 cup of almond milk
1 3/4 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon salt
1 tablespoon of pumpkin pie spice - (recipe below, you may have extra for future baking):
3 Tablespoons ground cinnamon
2 teaspoons ground ginger
1 and 1/2 teaspoons ground nutmeg
1 teaspoon of ground cloves
1 teaspoon of ground allspice
1/2 cup - 1 cup of Vegan Semi-Sweet or Dark Chocolate Chips
Handful of Pumpkin Seeds
Instructions
Preheat the oven to 350 degrees F. Grease and line a loaf pan with parchment paper.
To make a flax egg, use a small bowl. Combine the water and ground flaxseed, mixing well. Set aside to thicken. Wait about 5 minutes or just keep an eye on it to make sure it's thick.
In a large bowl, whisk together the pumpkin puree, brown sugar, avocado oil, flax egg, and almond milk until smooth.
Add the flour, then sprinkle the baking soda, baking powder, salt, and pumpkin pie spice into the flour. Stir and make sure it's just mixed; you don't want to overmix. Gently fold in the chocolate chips and sprinkle pumpkin seeds on top. Remember, you don't want to overmix.
Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
Let it cool for 15 minutes, then place it on a cooling rack.
Compassionate Fun Fact!
Guess who else likes Pumpkin - The Bigs and The Littles! And our little thief, Anne Claire!