Just because Halloween is over doesn’t mean the pumpkin recipes have to stop! This vegan peanut butter pumpkin bread is perfect heading into winter, especially for a Thanksgiving or Christmas treat. The peanut butter and the pumpkin compliment each other perfectly, and the addition of chocolate chips makes it taste like a festive Reeses cup. This vegan pumpkin bread is just next level!
How To Make Vegan Peanut Butter Pumpkin Bread
70 minutes approx
- 440 g (3 1/2ish cups) of plain white flour
- 2 tsp baking powder
- 1 tsp of cinnamon
- 130 ml maple syrup
- 1 15oz can of pumpkin puree
- 4 Orgran “eggs” (or another vegan equivariant of four eggs)
- 85ml of oil (vegetable or coconut)
- 60ml of water
- 85g peanut butter (pure peanut butter)
- 50g dark cooking chocolate
I’m still on a bit of a roll with the Orgran egg replacer (not sponsored, but it’s really handy) but if you don’t have it, the following can be used to replace eggs.
- Apple sauce
- A flax egg
- Silken tofu
For this recipe I would recommend something with a more neutral taste like tofu, aquafaba, or a flax egg just in case the flavour overpowers the peanut butter.
Prehead your oven to 180°C (or approx 350°F).
Sieve your flour into a bowl and then add the rest of the dry ingredients.
Then in a separate bowl add your wet ingredients together. Slowly pour your chocolate wet ingredients in with the dry ingredients and mix until even and moist.
Pour your mixture into a bread mould or tin and cook for 60 to 70 minutes.
After an hour, take it out. To check if it’s done push a fork or knife through the bread, if it comes back damp then your bread will need another few minutes.
Leave in the mould for around 15 minutes, and then take out and leave cool down on a wire rack.
There you have it, delicious vegan peanut butter pumpkin bread!
The exact nutritional breakdown of this vegan peanut butter pumpkin will vary depending on what plant-based milk you use and egg replacement, but it should fall somewhere close to this.
|WHOLE Loaf||PER 60g slice|