Creating nutritious sweets that fit your lifestyle can be difficult for some people. As a vegetarian, and most of the time, a vegan, we place a significant emphasis on high protein, earthy foods that provide a necessary intake of vitamins and minerals while avoiding the usage of animal products when possible.
This recipe’s foundation ingredients serve as a feast for your daily intake of various nutrients and antioxidants.
- 1 and 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup plant-based milk (such as almond or soy milk)
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1/2 cup vegan chocolate chips
- 1/2 cup chopped walnuts
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves.
- In a separate bowl, mix the canned pumpkin puree, plant-based milk, vegetable oil, and unsweetened applesauce until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the vegan chocolate chips and chopped walnuts into the batter.
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the pumpkin bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Calories: 290 kcal
- Fat: 13g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 0mg
- Carbohydrates: 41g
- Fiber: 3g
- Sugars: 22g
- Protein: 4g
- Sodium: 240mg