Chocolate Chunk Pumpkin Spice Bread

October is my favorite month for many reasons: crisp fall weather, apple picking, and delicious pumpkin-flavored recipes! It’s also the month I met my fiance and the month we got engaged three years later (in the same pumpkin patch as one of our first dates), so October holds a very special place in my heart 🙂

Every year I like to experiment in the kitchen with fall-flavored recipes. Call me basic, but I like using pumpkin/pumpkin spice in my fall recipes because it’s such a good flavor and pumpkin is actually a nutrient powerhouse! Pureed pumpkin is loaded with vitamin A (great for skin & eye health) and fiber (nature’s laxative–besides coffee). Pumpkin seeds contain healthy fats, fiber, magnesium, zinc, and copper–which are involved in hormonal health and can help with PMS symptoms.

This year I made one of my best fall recipes yet and I’m super excited to share it with you. It uses whole wheat flour, and maple syrup for sweetness. Due to the moisture content, there’s no need for oil, so it contains less calories and fat than other recipes. As always, it’s vegan, and can be made gluten free if you use gluten free flour instead of whole wheat.

To step up the decadent factor, I added dark chocolate chunks–but if you prefer to keep this pumpkin flavored recipe more traditional, you can omit the chocolate chunks. Let me know if you try this recipe and what you think!

Chocolate Chunk Pumpkin Spice Bread

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Ingredients:

  • 2 cups whole wheat pastry flour (I used Whole Foods Market 365 brand)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. pumpkin spice mix (a combo of cinnamon, nutmeg, cloves, ginger, etc.)–I found this at Whole Foods Market
  • 1/2 tsp. salt
  • 1 15 oz. can of pureed pumpkin
  • 3/4 cup maple syrup
  • 2 tsp. vanilla extract
  • 1/4 cup unsweetened applesauce
  • 2 tbsp. ground flax + 3 tbsp. warm water (to make a flax “egg”)
  • 1 cup dark chocolate chunks (I used Whole Foods market 365 brand, which according to the label, contains no animal products)

Directions:

  • Measure out all ingredients
  • Pre-heat the oven to 350ºF.
  • Lightly grease a 9×9 pan, or use parchment paper if you prefer
  • To make a flax “egg”, combine ground flax + warm water; mix and set aside
  • Combine dry ingredients (flour, baking powder, baking soda, salt, and spices) in a large bowl
  • Combine wet ingredients (pumpkin puree, vanilla extract, maple syrup) in another bowl, mix well, and then add the flax “egg” into the mixture. Mix.
  • Add wet ingredients into dry ingredients and mix until the mixture is uniform
  • Pour mixture into the pan and bake at 350º for 40-50 minutes
  • Remove from the oven and allow to cool for at least 15 minutes
  • Cut into squares and enjoy!

 

Are you looking to improve your health and satisfy your hunger with delicious plant-based food and personalized nutrition counseling? Lets work together! (see my work with me page). Not ready for that yet? Lets keep in touch! Follow me on Instagram @theveganrd and let’s connect on Facebook at the Vitamin Valentine page for my latest recipes and nutrition tips.

-Jess

Fall in Love with Pumpkin Bread

Fall is my favorite season, partly because I love crisp, cool weather, but partly because there is just so much pumpkin-flavored food to enjoy! Last fall I made pumpkin spice muffins, which were good, but I needed to tweak the ratio of spices. This time I think I’ve mastered it, however, I made a pumpkin bread instead of muffins because I wanted to change up the recipe a bit more.

Pumpkin Bread

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Ingredients:

  • 1 15.2 oz can of pumpkin puree (not pumpkin pie mix–the two can look similar)
  • 2/3 cup dark agave syrup
  • 1/3 cup dark maple syrup
  • 1 cup of unsweetened apple sauce
  • 3.5 cups whole wheat flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1.5 tbsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ground cloves
  • 3/4 cup unsweetened, plain almond milk
  • 3/4 cup safflower oil
  • 1 tsp. vanilla extract

Optional Icing Ingredients:

  • 2-4 tbsp. almond milk, or any non-dairy milk of your choice
  • 2 cups powdered sugar
  • 2 tbsp. earth balance spread
  • 1 tsp. vanilla extract

Directions:

  • Preheat the oven to 350°F
  • In a large bowl, measure and mix together the pumpkin, oil, applesauce, and liquid sweeteners (agave & maple syrup)
  • Add vanilla extract
  • In a separate bowl, measure and mix the flour, baking soda, baking powder, and spices
  • Add the wet ingredients into the dry, and as you’re mixing, mix in the almond milk until the mixture is uniform
  • Grease a baking pan (I used a square pan, but you could use whatever shape you want)
  • Transfer the mixture to the pan and put in the oven
  • Allow to bake for 35-40 minutes
  • Cool sufficiently before icing
  • To make the icing: mix non-dairy milk, earthbalance , and vanilla on low heat, add powdered sugar and mix with a whisk. Remove from heat when uniform and allow to cool. Refrigerate if necessary.
  • Using a spoon, transfer a thin layer of icing to the pumpkin bread. You can either cut each piece individually and then put the icing on, or put it on the entire bread and then cut. It’s up to you.
  • Enjoy!

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-Jess