Chocolate Chip Pumpkin Loaf
Vegan, Gluten free
This is my all time favourite loaf cake. I get so excited when autumn arrives to bake this. I have been baking this loaf since I was about 15 and it never gets old - it’s so I have adapted this recipe to make it vegan and gluten free to allow even more people to enjoy a delicious slice of this loaf!
Ingredients
120ml melted coconut oil
340g of pumpkin purée (tinned or fresh)
6 tablespoons of aquafaba (chickpea water)
150g of brown sugar
220g of oat flour (feel free to use plain flour if gluten is okay for you)
1 teaspoon of baking powder
2 teaspoons of cinnamon
1 teaspoon of nutmeg
Thumb of ginger peeled and grated
100 g dark chocolate chunk/chips
Method
Heat oven to 180°C. Grease or line a loaf tin with baking paper. Set aside.
In a mixing bowl add aquafaba and sugar and whisk together until well combined.
Add coconut oil and pumpkin, whisk together until well combined.
Add flour of choice, baking powder, cinnamon, nutmeg and ginger, mix together until combined.
Fold in chocolate chips.
Add to loaf tin.
Bake for 50-55 minutes or until a knife/toothpick comes out clean.
Allow to cool in the tin then slice up.
Enjoy with a lovely tea/coffee!
