Description
The ultimate vegan pumpkin bread recipe—super moist and fluffy, marbled with chocolate on top, gluten and oil free, so EASY to make!
Ingredients
Scale
- 1 cup (240g) pumpkin puree
- 3/4 cup (105g) coconut sugar
- 1/4 cup (65g) Organic SunButter
- 3/4 cup (180g) almond milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 1/2 cups (185g) gluten-free flour
- 2 tbsp (15g) coconut flour
- 1 tbsp pumpkin pie spice
- 2 tsps baking powder
- 1/2 tsp salt
- 1/4 cup Chocolate SunButter
Instructions
- Preheat oven to 350°F.
- Whisk together pumpkin, coconut sugar, SunButter, almond milk, vanilla, and vinegar.
- Add flours, spices, baking powder, and salt. Stir until combined and smooth.
- Transfer to a 8×8″ loaf pan that is lined with parchment paper and/or sprayed with oil. Smooth the top of the batter.
- Dot the top with spoonfuls of Chocolate SunButter, and use a chopstick to swirl.
- Bake for 50-55 minutes at 350°F.
- Cool for 15 minutes before removing from the pan. Cool another 30 minutes or so before slicing.
- Keep leftovers in an airtight container in the fridge for up to a week.
Keywords: vegan, gluten free, halloween, fall, pumpkin spice, fluffy, easy, healthy, loaf, nut free, oil free