RECIPE STORY

Chocolate Chip
Pumpkin Bread

by

dairyfree
vegan
lowcalorie
lowfat
lowcarbs
lowsugars
Did you know?

Pureed pumpkin is an excellent fat replacement in baked goods.

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Step 1

Soak the flaxseeds in water for 10 minutes. Meanwhile, blitz the bananas in a food processor.

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Step 2

In a mixing bowl, add flour, baking soda, pumpkin pie spice mix, and a pinch of salt. Then, add the "flax-egg", bananas, pumpkin puree, and yogurt, and stir well into a smooth batter.

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Step 3

Add ​50g (1.7oz) of dark chocolate chips to the cake batter. Then, transfer half of the batter to a clean bowl and stir in the cocoa powder.

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Step 4

Pour the batter into a loaf tin alternating the two mixtures and swirl a knife through to create a marble effect. Then, sprinkle the top with the remaining chocolate chips.

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Step 5

Bake the pumpkin bread for 35 minutes at 170°C (340°F) and leave it cool down on a wire rack before slicing.

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