This pumpkin bread recipe is just perfect. I stole the recipe but swapped out the walnuts and coconut shavings for dark chocolate chips... and OMG... I think we literally finished the first loaf we made in one sitting..... whoops... As you can see there is also no photo on this post because the loaf disappeared so fast I couldn't capture a picture, but I promise that it existed and this whole recipe thing happened.
If you like pumpkin and you like chocolate this is perfect for you. If you're not a fan of chocolate, just leave it out or add some nuts or raisins instead (or walnuts and coconut shavings as originally intended). Takes a long time to bake but it's extremely easy to make. Did I mention this is super moist??? (thanks to coconut milk <3 ) This recipe makes 2 loaves, so cut everything's quantity in half for just one loaf.
Ingredients:
3.5 cups of whole wheat flour
2 cups of organic brown sugar
⅔ cups of organic white sugar (only ½ a cup of coconut milk is sweetened)
2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon of nutmeg
1.5 teaspoons of cinnamon
2 cups of fresh pumpkin puree, or 1 can of pumpkin
1 cup of coconut oil
⅔ coconut milk
1 cup of vegan dark chocolate chips
Directions:
Preheat oven to 350 degrees. Mix everything together in a large bowl. Pour batter into 2 pre-sprayed bread pans. Bake for 1 hour and 15 minutes.
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