Pumpkin Bread with Swirls of Chocolate

Pumpkin and chocolate is one of the best combinations for fall. I have been obsessed with my traditional pumpkin bread, so, I decided to add chocolate. This turned out even better than I imagined. If you are a pumpkin + chocolate lover, you have to try this.

This loaf is super moist and fluffy. You would never know this is vegan. I love adding frosting to mine, but that’s optional!

Vegan butter: any vegan butter will work. If you aren’t vegan traditional butter should also work. Be sure it is MELTED.

Sugar: any granulated sugar will work. If you want this to be refined sugar free, use coconut sugar.

Nondairy milk: any nondairy milk will work. I used unsweetened original almond milk.

Pumpkin pie spice: if you don’t have this, you can just do a mix of ginger, cloves, and cinnamon.

Chocolate chips:  any chocolate will work. You can also omit if you don’t want the chocolate.

Cacao power: cocoa powder will also work. Be sure that it’s unsweetened.

I haven’t tested any other flours besides the almond flour and all-purpose flour mix. These flours work well together to create a super fluffy texture. If you are gluten-free, a 1:1 mix of gluten-free all-purpose flour should work.

Ingredients:

• Vegan butter

• Sugar

• Pumpkin puree

• Nondairy milk

• Baking powder

• Pumpkin pie spice

• All- purpose flour

• Almond flour

• Cacao power

• Chocolate chips

Recipe:

• 3 tablespoons vegan butter

• 1/3 cup sugar

• ½ cup pumpkin puree

• ¼ cup nondairy milk

• 2 teaspoons baking powder

• 2 teaspoons pumpkin pie spice

• 2/3 cup all-purpose flour

• 1/3 cup almond flour

• 2 tablespoons cacao power

• Optional: 2/3 cup chocolate chips

Directions:

1.    Preheat your oven to 350 degrees Fahrenheit.

2.    Line a baking pan with parchment paper or spray with cooking spray.

3.    In a small bowl melt your butter.

4.    Transfer to a larger bowl and add in the sugar, pumpkin, and nondairy milk

5.    Stir well.

6.    Add in the baking powder, pumpkin pie spice, all-purpose flour, and almond flour.

7.    Stir until a batter is formed.

8.    Fold in the chocolate chips.

9.    Pour half the batter into a separate bowl and stir in the cacao power.

10. Add small amounts of each of the batters to the baking pan until there is none left. You can use a toothpick to get the marble effect.

11. Transfer to baking pan and bake for 35-37 minutes.

 Allow to completely cool before slicing into it. If you choose to add frosting, make sure it is also completely cooled.

Be sure to store this in the refrigerator or freezer. The bread should last up to 5 days in the refrigerator. You can prep a large batch and store in the freezer. It should last for a month minimum.

If you try this recipe and enjoy it, I would love if you could press the “like” button at the bottom of this page or leave a comment. Either one of those really helps me out!

If you ever have any questions about a recipe or substitutions, don’t hesitate to reach out !