Pumpkin Chocolate Bread
Delicious, high protein Pumpkin Chocolate Bread made with plant based ingredients and autumn spices. Perfect for holiday gatherings or as a sweet treat!
Ingredients
- 2 Flax Eggs, 2 tbsp ground flax mixed with 4 tbsp water
- 1 15oz Can Pumpkin Puree
- 1 ⅓ cup Light Brown Sugar
- 2 tsp Baking Powder
- ½ tsp Nutmeg
- ½ tsp Ginger Powder
- 1 tsp Cinnamon
- ¼ cup Liquid Coconut Oil
- ½ cup Soy Milk
- ½ tsp Sea Salt
- 1 ½ cups All-Purpose Flour, I recommend Ballerina Farm's High Protein Flour
- 2 scoops Protein Powder, I recommend Sprout Living's Unflavored Protein Powder
- 3 tbsp Mini Vegan Chocolate Chips
Instructions
- Set oven to 350 degrees + grease an 8-9 inch loaf pan with coconut oil.
- Add the flax egg ingredients in a small dish and mix to combine. Set aside.
- In a large bowl add your dry ingredients - flour, protein powder, baking powder, salt, and spices. Whisk to combine.
- In a separate bowl, add the pumpkin purée, soy milk, coconut oil, light brown sugar, and the flax egg. Mix to combine then add into the dry ingredients. Mix until fully combined.
- Pour mixture into your greased loaf pan and top with the mini vegan chocolate chips.
- Bake for 1 hour then let cool for at least 10 minutes. Enjoy!