I prepare baked good tins as holiday gifts since I’ve come to realize how much people appreciate homemade gift items. For this year’s tins I made chocolate chip cookies, pumpkin bread, nut & fruit dark chocolate bark and spiced nuts. I came across the vegan pumpkin bread on The Glowing Fridge and experimented with it a few times to fine-tune it to my own version.
It’s super simple to make. It literally melts in your mouth. Plus, the chocolate chips add a nice surprise effect. I also made the bread to accompany our Christmas morning brunch. It sure was a hit! However, the bread is so good that I’ll be making it throughout the winter. It’s so awesome.
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Vegan Pumpkin Bread with Nuts & Chocolate Chips
Preheat oven to 350 degrees.
Grease a loaf pan with unrefined coconut oil.
In a large bowl, mix together all dry ingredients, including chocolate chips and nuts.
In a separate medium-sized bowl, mix together all wet ingredients.
Add wet mixture to dry. Using a wooden spoon, mix until just well combined. This batter will be very thick and gummy and may take 1-2 minutes for pumpkin to moisten the dry ingredients.
Transfer into greased loaf pan.
Bake 50 minutes or until a toothpick comes out clean and the top is browned.
Let cool for 15 minutes then transfer to a cooling rack for at least 20 more minutes before slicing.
Best results if stored overnight before slicing.
Store leftovers in refrigerator.