How do I make the flax seed eggs for this recipe?

To make two flax seed eggs, you'll need 2 tablespoons of ground flax mixed with 6 tablespoons of water. Let it sit for a few minutes to thicken.

Can I use a different type of sugar?

Yes, the recipe suggests coconut sugar or brown sugar, but you could likely substitute with another granulated sweetener if preferred.

What kind of non-dairy milk should I use?

The recipe specifies non-dairy milk, so options like almond milk, soy milk, or oat milk would all work well, depending on your preference.

How do I get the melted chocolate topping?

Melt the remaining dark chocolate using a double boiler method: place chocolate pieces in a small saucepan over a larger saucepan with boiling water until melted.

How should I store leftover pumpkin bread?

Once cooled, store the pumpkin bread in an airtight container at room temperature for a few days, or refrigerate for longer freshness.

1.2K Views 9 years ago

Pumpkin Bread With Chocolate and Cranberries
[Vegan, Grain-Free]

LR By: Laine Rudolfa

Author Bio

I’m a vegan food lover, blogger, recipe developer, and food photographer from Latvia. My health... Read More

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Pumpkin Bread With Chocolate and Cranberries [Vegan, Grain-Free]

2056

Dairy Free

If you’re craving something bread-like, moist, sweet and with a little autumn vibe to it, then this vegan pumpkin bread is what you need. It’s completely plant-based, covered in chocolate and sprinkled with dried cranberries and pumpkin seeds for that perfect crunch and sour touch. And a bonus – as... Read More

Ingredients You Need for Pumpkin Bread With Chocolate and Cranberries [Vegan, Grain-Free]

1 1/2 cup whole spelt flour (or whole wheat flour)
1 cup pumpkin purée
1/2 cup coconut sugar or brown sugar
1/4 cup chopped walnuts
3.5 ounces of vegan dark chocolate (at least 70% cacao content)
1/3 cup and 2 tablespoons non-dairy milk
3 tablespoon olive oil
2 flax seed eggs (1 tablespoon of ground flax mixed with 3 tablespoons of water per "egg")
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
A pinch of salt
Dried cranberries
Pumpkin seeds

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How to Prepare Pumpkin Bread With Chocolate and Cranberries [Vegan, Grain-Free]

Preheat the oven to 350°F and line a 9×5-inch loaf pan with baking paper.
In a bowl, mix flour, sugar, baking powder, walnuts, cinnamon, nutmeg, salt, and ginger. Then stir in the wet ingredients – pumpkin puree, plant milk, olive oil and flax eggs. Chop a half bar of the dark chocolate into small pieces and stir it into the pumpkin bread mixture. Combine well.
Transfer the mixture into the loaf pan and put into the oven. Bake for 55 to 60 minutes. Cool completely.
While the pumpkin bread is cooling, melt the rest of the dark chocolate by putting pieces of it into a small saucepan which is put over a bigger saucepan with a bit (about 1/2 cup) of boiling water in it. Wait until the chocolate melts and pour it over the pumpkin bread. Finally, sprinkle the bread with dried cranberries and pumpkin seeds.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.