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    Home » Recipe Archive » Breakfast

    Gooey Vegan Chocolate Chip Pumpkin Loaf

    Feb 17, 2018 · Modified: Sep 14, 2020 by thegranoladiaries · 3 Comments · About 3 minutes to read this article.

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    This recipe is modeled and lightly tweaked off my Healthy Pumpkin Bread recipe that I posted back in the fall.  Although fall is long gone, I find pumpkin bread delicious throughout the year, so I just worked on a vegan option, which is equally delicious!

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    Perhaps you googled "best pumpkin bread recipe with canned pumpkin" and ended up here; well, that's perfect! With a can of pumpkin and a few other pantry staples, you'll have this delicious treat ready in less than 10 minutes!

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    If you love all things pumpkin, I might suggest you also check out: paleo pumpkin chocolate cookies, breakfast turmeric pumpkin cookies, vegan pumpkin muffins, pumpkin granola, or even this healthiest banana bread you'll ever make, which has hidden pumpkin in it!

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    If you liked this recipe, show your recreation on Social Media! I love seeing your recipe recreations on Facebook and Instagram.  Keep following along on these platforms to be the first to know when I post a new recipe. Or sign up for e-mail updates for early access to the BEST sugar free, gluten free, delicious recipes!

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    To keep this recipe 100% sugar free, make sure to use sugar free chocolate chips, or make your own!

    VEGAN PUMPKIN LOAF
    By The Granola Diaries

    Don’t forget to tag me @thegranoladiairies and use #thegranoladiaries for a chance to be featured on my Instagram!

    Ingredients:

    • 1 C Pumpkin Puree
    • 2 Flax Eggs (2 tablespoon ground flax + 6 tablespoon warm water), or 2 regular eggs for non-vegan
    • 1 ripe banana
    • 2 – 4 Tbsp. Maple Syrup (Optional. If prefer totally sugar-free, leave out!)
    • 2 C Oats, ground into a flour-like consistency
    • ½ tsp. baking powder
    • ½ teaspoon Pumpkin Pie Spice (if you don’t have, use nutmeg, ginger, cardamom, or more cinnamon)
    • ½ teaspoon Cinnamon
    • Dash of salt
    • Optional add-ins: chocolate chips, walnuts, pumpkin seeds, cranberries, etc.

    Directions:

    1. Preheat oven to 350 and grease an 8×5 loaf pan. Make flax eggs and allow to gel in fridge for 5 minutes.
    2. Mash banana in a bowl. Combine pumpkin, flax eggs, and maple syrup (if using) in a bowl.
    3. Add oat flour, baking soda, and spices into bowl and fold into wet mixture. I like to use a Silicone Spatula for this.
    4. Fold chocolate chips and any nut/seeds into the batter once its all combined.
    5. Pour into loaf dish, top with some more add-ins for presentation, and bake for 25 – 27 minutes, for a raw, mushy consistency, or 30 - 32 min, for a more solid bread.

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    Comments

    1. Erle Schneidman

      February 17, 2018 at 1:02 pm

      Looks yummy. I love pumpkin loaf.

      Sent from my iPad

      >

      Reply
    2. Joyce

      December 17, 2019 at 5:40 pm

      Hi! Just wanted to confirm that the "1 C of pumpkin puree" in the ingredients section refers to 1 cup rather than 1 can? And if I opt to use pre-ground oat flour instead of grinding 2 cups of oats, would the recipe still call for about 2 cups of oat flour? Does using flax eggs change the consistency much in comparison to using eggs? Looking forward to trying this, thanks so much for sharing!! 🙂

      Reply

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    1. Healthy Sweet Potato Bread {Gluten Free, Sugar Free, Oil Free, Vegan Option} – The Granola Diaries says:
      May 5, 2018 at 1:14 pm

      […] Gooey Vegan Chocolate Chip Pumpkin Loaf […]

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