Vegan Pumpkin Bread With Chocolate and Walnuts.

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.

Ingredients

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

Instructions

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.