Vegan Pumpkin Bread with Chocolate and Walnuts {GF}
A guilt-free fall dessert, all vegan and gluten-free, loaded with nutritious pumpkin and turmeric.
Servings: 10
Ingredients
- 1 cup buckwheat flour
- 1/4 cup gluten-free oat flour
- 1/4 cup almond meal
- 1 cup pure pumpkin puree obtained from mashed roasted pumpkin
- 1 very ripe mashed banana
- 3 tbsp vegan milk of choice I used coconut milk
- 3 tbsp coconut oil melted
- 1 tbsp pure maple syrup
- 2 tsp pumpkin spice
- 1 tsp turmeric powder
- 2 tsp baking soda
- 2 tsp apple cider vinegar
- 1/2 cup lightly toasted walnuts
- 1 vegan chocolate bar melted
- Pinch sea salt
Instructions
- Preheat the oven to 175C/350F.
- In a large bowl combine the flours, baking soda, salt and half of the mixed nuts quantity.
- Add the rest of the ingredients (except the remaining nuts and melted chocolate) and mix to combine, until you obtain a batter.
- Transfer the batter into a parchment paper lined loaf pan, and bake for 45-50 mins. (insert a toothpick into the loaf, if it's coming out clean, it's ready!)
- Remove from the oven and set aside to cool.
- Before slicing and serving, mix the rest of the nuts with the melted chocolate, and spread the mixture onto the loaf.
Notes
