Chocolate Pumpkin Bread

Leftover pumpkin? I am sure you have all been carving out and there's often so much waste. So instead throwing it away make my super easy and healthy Chocolate Pumpkin Bread.

It's chocolatey, it's moist, it's delicious, it's rich, it's naturally vegan/plant-based and really easy to make.

It's a simple and rich batter with loads of goodies and pumpkin, of course, which is made with ground oats for a gluten-free option.

You can eat just like that, but I usually top this all off with a dollop of natural peanut butter and sprinkle with some crushed nuts.

How to Make Healthy Chocolate Pumpkin Bread

Now you can buy pumpkin puree, but honestly it's super easy.

All you need to do is preheat oven to 200 degrees. Then cut the pumpkin in half, take the seeds out and  roast  the pumpkin until the flesh is soft and mushy.

Let them cool down slightly and throw the softened flesh into a food processor and blend until smooth. Easy!

The Ingredients

 

Now if you want to try more pumpkin recipes check out my Pumpkin Soup, Pumpkin Hummus or deliciously cute Pumpkin Muffins. 

Other delicious healthy bread recipes:

• Oat Bread
• One Bowl Chocolate Banana Bread
• Blueberry Banana Bread
• Chocolate Oat Bread
• Clean Banana Bread

Chocolate Pumpkin Bread

Print

Ingredients

• 3 cups oat flour ( oats pulsed few times in a blender or food processor)
• 1 tsp baking soda
• 1 tsp baking powder
• ½ cup cacao powder
• 1 tsp cinnamon
• 1 heaped cup pumpkin puree (check above how to make it)
• 1 cup unsweetened almond milk or milk of your choice
• ½ cup liquid sweetener such as maple syrup, date or rice syrup (I used honey nectar from Coconut Merchant)
• 1 tsp vanilla extract
• 3 tbsp coconut oil, melted

Instructions

1. Preheat oven to 180 degrees and grease your bread tin with oil
2. Now mix all dry ingredients together, set aside
3. Mix wet ingredients in a separate large mixing bowl
4. Fold the dry ingredients in with the wet ingredients; don't overmix the batter
5. Pour the batter into a bread tin and pop in the oven.
6. Bake for around 40 minutes or until the toothpick passes the test
7. Let cool down on a cooling rack for at least 10 minutes before slicing

How good is this chocolate pumpkin bread? If you don't have pumpkin, you could also use sweet potato...equally delicious 🙂

As always please, if you make this recipe share it with me either on my Facebook,Twitter or Instagram. I would love to see it! Hashtag #HediHearts

Much love,
Hedi