Pumpkin Chocolate Chip Bread
Ingredients
The bread
-
2
cups
all-purpose flour
-
1
tsp
baking powder
-
1½
tsp
baking soda
-
½
tsp
salt
-
1½
tsp
cinnamon
-
¾
tsp
nutmeg
-
½
tsp
ginger spice
-
dash
cloves spice
-
1¼
cups
pumpkin puree
-
⅓
cup
butter or coconut oil
-
1
cup
brown sugar
-
2
eggs
-
1
tsp
vanilla
-
6
tbsp
almond milk
-
¾
cup
dark chocolate
The ganache
-
¾
cup
dark chocolate
-
⅔
cup
plant-based milk
Instructions
- Preheat the oven to 350°F and prepare a bread tin with parchment paper and cooking oil spray.
- In a large bowl, mix the flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine the pumpkin puree, melted butter or oil, brown sugar, eggs, vanilla, and almond milk, whisking until combined.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined.
- Chop the dark chocolate and fold it into the batter.
- Pour the batter into the prepared tin and bake for 50-55 minutes.
- Let it cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- For the ganache, melt dark chocolate in the microwave, stirring every 10-20 seconds. Heat plant-based milk until boiling and pour over the melted chocolate, stirring until combined. Pour over the cooled pumpkin loaf.
Nutrition Facts (estimated)
Servings
8-10
Calories
207
Total fat
8.8g
Total carbohydrates
44.4g
Total protein
4.4g
Sodium
341.5mg
Cholesterol
37.2mg
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