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!


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  


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

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