If you don’t already know Chef Chloe, her vegan recipes are a favorite in our home! Especially this vegan pumpkin bread - it’s so delicious, we’ve been baking it seasonally for the past 3 years. A cold winter day just got yummy. My personal favorite is to add more cinnamon and some cardamom and cut the sugar by 1/4. Either way, check out Chef Chloe (psst! Her cook books make a great gift for that special vegan in your life. ;-)
INGREDIENTS
• 2 cups flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• 1 tablespoon pumpkin pie spice
• 1 cup canned pumpkin puree
• 1 cup canned coconut milk
• ½ cup vegetable oil
• 2 teaspoons apple cider vinegar
• 1 tablespoon pure vanilla extract
• 1 cup vegan chocolate chips
• 1 tablespoon confectioner’s sugar, for dusting
PREPARATION STEPS
1. Preheat the oven to 350º F.
2. Lightly grease the loaf pan.
3. In the large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and pumpkin pie spice.
4. In the medium bowl, whisk together the pumpkin puree, coconut milk, oil, vinegar, and vanilla.
5. Add the wet ingredients to the dry and whisk until just combined. Do not over mix
6. Gently fold in the chocolate chips.
7. Once the chocolate chips are folded in, pour the bread batter into the loaf pan and smooth the top.
8. Bake the bread for 30 minutes then rotate the loaf pan.
9. Continue baking the bread for another 30 minutes. See if the bread is done baking by sticking a toothpick in the middle and seeing if it comes out clean.
10. Let the bread cool on the counter and make sure to take a knife around the outside of the pan to make sure the sides do not stick while cooling!
11. Let the bread cool completely before un-molding onto a cutting board / plate / whatever you fancy then dust the bread with confectioners’ sugar and slice!
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