Pumpkin & Chocolate Bread

• Indulge in the cosy flavours of autumn with our Vegan Pumpkin Bread infused with rich chocolate chips.
• Perfectly moist, sweet, and 100% plant-based, this pumpkin bread is a delightful treat for autumn or any time of the year.
• This tasty bread captures the essence of autumn in every bite, making it the perfect guilt-free treat for anyone seeking a delicious, plant-based twist on a classic favourite.

100% Pure Pumpkin Puree 425g (American Food Company)

240g Pumpkin Puree

Organic Ground Almonds 1kg (Sussex Wholefoods)

40g ground almonds

Organic Coconut Sugar 1kg (Sussex Wholefoods)

40g coconut sugar

Dairy Free Chocolate Chips 500g (Sussex Wholefoods)

125g chocolate chips

Organic Plain White Flour 1kg (Doves Farm)

225g Flour

Sunflower Oil, Organic 500ml (Clearspring)

125ml flavourless oil

Barista Oat Drink 1L (Oatly)

200ml vegan milk

Apple Cider Vinegar with The Mother, Organic 500ml (Clearspring)

2tbsp ACV

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

1tsp cinnamon powder

Organic Ginger Powder 100g (Sussex Wholefoods)

0.25tsp ginger powder

Ground Nutmeg 100g (Sussex Wholefoods)

a pinch of nutmeg

Gluten-Free Baking Powder, Organic 250g (Sussex Wholefoods)

1/2tsp baking powder

Bicarbonate of Soda 100g (Sussex Wholefoods)

1tsp bicarbonate of soda

Fine Pink Himalayan Salt 500g (Sussex Wholefoods)

0.25tsp salt

Method

1. Preheat the oven to 180C.
2. In a big bowl, mix flour, almonds, bicarbonate of soda, baking powder, cinnamon, ginger, nutmeg and salt.
3. Place pumpkin puree, sugar, oil, milk and vinegar in the blender and blend until smooth.
4. Add dry ingredients to the wet mix and mix together until combined.
5. Fold in the chocolate chips and place in the oven. Bake for 45 minutes.