Imagine sinking your teeth into a slice of heavenly bread that's not only decadently chocolatey but also completely vegan and packed with nutritious pumpkin goodness. This Fudgy Vegan Chocolate Pumpkin Bread is about to revolutionize your baking game, proving that healthy desserts can be mind-blowingly delicious. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves an incredible treat, this recipe will make your taste buds dance with joy while keeping your wellness goals intact!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1 cup gluten-free flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of almond butter, and 1/2 cup of maple syrup. Use a whisk or a hand mixer to blend these ingredients together until they are smooth and well combined.
- In another bowl, mix together the dry ingredients: 1 cup of gluten-free flour, 1/4 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Stir these ingredients until they are evenly distributed.
- Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1/2 cup of dairy-free chocolate chips into the batter, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the Fudgy Vegan Chocolate Pumpkin Bread and enjoy it as a delicious snack or dessert. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Tips
- Make sure all ingredients are at room temperature for better mixing and consistent texture.
- Use a high-quality cocoa powder for rich, deep chocolate flavor.
- Don't overmix the batter - this can lead to a tough, dense bread.
- For extra moisture, you can add a tablespoon of ground flaxseed to the wet ingredients.
- If you prefer a less sweet bread, reduce maple syrup and add a touch of cinnamon or espresso powder.
- Check the bread's doneness by inserting a toothpick - it should come out with just a few moist crumbs.
- Let the bread cool completely before slicing to help it set and maintain its structure.
- For added nutrition, consider sprinkling some chopped nuts on top before baking.
Nutrition Facts
Calories: 148kcal
Carbohydrates: g
Protein: g
Fat: 6g
Saturated Fat: g
Cholesterol: 0mg
