VEGAN “Pumpkin Bread” WITHOUT PUMPKIN.Apparently there’s a pumpkin puree shortage, however, you can still achieve pumpkin bread by some simple tricks and flavoring techniques. You can of course roast a fresh pumpkin and puree it to make your own (see my Instagram story highlights how to do that) but if you don’t have the time or just want to try something new (or maybe you’re an odd fellow who isn’t a pumpkin fan!) – try this easy recipe!
If you’re out of pumpkin (or can’t find it!), try using some alternatives and just adding pumpkin pie spice!
2 cups chickpea flour (aka: garbanzo bean flour)
1 tsp pumpkin pie spice
4 scoops of my Digestive Support Vanilla Protein Powder (a special line I created with Nuzest)
1 cup of carrot baby food (can sub with pumpkin puree or sweet potato puree / baby food) – see above for why I used carrot
1 cup water
1 cup of chocolate (either unsweetened or coconut sugar sweetened) – 15% off: LILSIPPER15
1. Pre-heat oven (I used a toaster oven!) to 400 degrees F
2. Mix everything in a bowl (excluding chocolate) until a batter forms. Taste. If the batter is not sweet enough to your liking, feel free to add 1/2 cup of coconut sugar.
3. Place 3/4 of the batter into a lined bread loaf pan, layer chocolate, then top with remaining batter and bake for20 minutes.
4. Allow to cool COMPLETELY before slicing to allow the chocolate to set and firm. Store in refrigerator.
I drizzled date syrup over the top. This adds a touch of sweetness to each slice and allows you to control each’s slice’s sweetness! Some days I want it more sweet and other days I prefer it less sweet. You can always add more but you can never take it away!