Today we show you how to make moist pumpkin bread with chocolate chips that will fill your palate with flavour and joy. And yes, this recipe is vegan and sugar-free, so you can enjoy it without a shred of guilt. You can keep reading to learn how we turned the classic pumpkin loaf into a healthy treat, or skip straight to the recipe below!
We have used 100% plant-based ingredients, so our pumpkin loaf is both eggless and dairy-free. We replaced eggs with flaxseeds mixed with water (flax-egg) and swapped butter with soy yogurt. Pumpkin puree is quite moist, but yogurt gives the cake that extra layer of softness, and it helps to bind the ingredients together.
But we didn't stop there. Our pumpkin cake is also low-fat and made without any added sugars. Apart from not using butter or milk, we also set aside vegetable oils, so this recipe is 100% oil-free. Similarly, we relied uniquely on the natural sweetness of pumpkin and ripe bananas, with no need for unhealthy white sugars.
For extra flavour and a bit of excitement, we scattered in some chocolate chips. We suggest you use dark chocolate, which has little to no sugars.
All of this makes a delicious vegan pumpkin bread that has only 4% of your RDI for sugars and 10% of your RDI for fats, but bursts with 23% of your RDI for fibres for each slice. The cake is perfect for people on a weight-loss diet, as well as anyone who likes wholesome bakes. If you want to make this gluten-free, please read the tips at the bottom of the page.