Even if you’re not a pumpkin fan, you will love this warm hug on your plate. I used coconut cream instead of oil and the bread was a perfect texture. The walnuts add depth, and the cinnamon swirl and crunch from the pumpkin seeds brings it all together. Let me know if you make it!
INGREDIENTS
Dry ingredients:
1 ½ cups all- purpose flour plus 2 tbs
1 tsp pumpkin pie spice
¼ tsp salt
½ tsp baking soda
¾ tsp baking powder
¾ cup granulated sugar
2 tbs flax powder
Wet ingredients:
1 cup pumpkin puree
3 tbs coconut cream or ¾ cup vegetable oil
1 tsp vanilla extract
6 tbs warm water
Mix-ins: ¾ cup each chocolate chips and chopped walnuts
Cinnamon swirl:
¼ cup brown sugar
1 tsp cinnamon
½ tsp pumpkin pie spice
Topping: pumpkin seeds or reserve some chocolate chips or walnuts
METHOD
1 Preheat oven to 350F and grease the pan
2 Mix 2 tbs of flour with chocolate chips and walnuts. Set aside
3 Mix cinnamon swirl ingredients and set aside
4 Combine dry ingredients. Separately, combine wet ingredients. Mix together
5 Add chocolate chips and walnuts and mix together
6 Pour batter into the prepared pan. Sprinkle cinnamon sugar mixture on top and swirl into the batter
7 Sprinkle pumpkin seeds or remaining chocolate chips/walnuts on top
8 Bake for 55-65 min. Cool for 10 min and then enjoy!
Tags: Desserts, Vegan
