Wednesday, November 23, 2011

Vegan & Oil Free Chocolate Chip Walnut Pumpkin Bread

I love the smell of this pumpkin bread baking in the oven. Delicately sweet and moist with a touch of crunchy walnuts, this bread is deceptively delicious. Where else can you find a low fat, oil free, "healthy" pumpkin bread? Your kitchen, of course!

I personally prefer my sweets a little more dense and hearty as opposed to light and fluffy. I want to feel like I'm actually eating something. Its even thick enough to hold a nice scoop of vanilla bean ice cream on top (soy, almond, rice or coconut-based of course!)

This delicious dessert is also a welcomed change (or addition to) the traditional pumpkin pie. We made 5 ingredient pumpkin pie at the last cooking class, which reminds me I need to get that recipe up here!

1 1/2 cups whole wheat pastry flour
1/2 cup wheat germ
1 1/2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1 (15oz) can organic plain pumpkin
1/2 cup pure maple syrup
1/2 cup semi-sweet chocolate chips
1/2 cup chopped walnuts + more for garnish

Preheat oven to 350.
Combine flour, wheat germ, pumpkin pie spice, cinnamon, baking soda and baking powder into a mixing bowl and combine well. In a separate bowl, combine canned pumpkin and maple syrup and stir together. Add pumpkin mixture to flour mixture and gently stir until combined.

Fold in chocolate chips and walnuts.

Spray a loaf pan and add pumpkin bread batter. Top with chopped walnuts. Bake for 50-60 minutes.

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