One of my favorite things to do over the weekend is bake! I find it to be pretty relaxing - but now with a little one to look after it can be a bit of a challenge - so I always need something that is simple to make, quick, and doesn’t involve too many steps!
Today I am sharing with you this healthy chocolate chip pumpkin bread! It is completely dairy free, made with one bowl, and just a few ingredients! It is so gooey in the middle, dense, and tastes just like fall!
I have a few other pumpkin recipes on my blog, chocolate pumpkin blondies, pumpkin spice oat bars, pumpkin chili, pumpkin oatmeal cookies, and a super easy pumpkin freezer fudge!
For this recipe, all you need to do is first combine the wet ingredients and the dry ingredients separately - then gently mix them together. I decided to add in walnuts and chocolate chips, but you can do anything you like! I bake it at a low temperature for almost an hour!
I love it as is, with coffee, or a lather of cashew butter on top! It will last about a week in the fridge!
1 can (15oz) pumpkin purée
1/2 cup maple syrup
1/4 cup non dairy milk
1/4 cup coconut oil, melted
2 tsp pumpkin spice
1 1/4 cup whole wheat flour
1/2 tbsp vanilla
Pinch of sea salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped walnuts
1/2 cup chocolate chips
Preheat your oven to 325 degrees and lightly grease a 9x13 bread pan.
Mix all of the wet ingredients until fully combined.
Add the dry ingredients to the same bowl and mix well.
Stir in the walnuts and the chocolate chips or any other additions you are using
Bake for about 50 minutes at 325 degrees. To test if the bread is done, stick a knife in the middle of the bread and if it comes out clean - it is ready!
Allow to cool before removing / slicing from pan.
Store in the fridge for up to 1 week!