A classic pumpkin loaf filled with pieces of delicious dairy free chocolate orange and lightly spiced with ground ginger, nutmeg and cinnamon. This loaf really is one of my new favourite comforting bakes, perfect for autumn and winter!
The sweetness of the pumpkin pairs perfectly with the citrus and hint of spices. I absolutely love it!
I tend to reach for soy milk in a lot of my bakes, as it is usually the cheapest dairy-free milk you can find; however, any will work!
I have used a flax egg in this recipe (simply add 1 tbsp of flaxseed with 3 tbsp of water, mix and set aside for 5 minutes before using). I use flax eggs in most of my bakes, but aquafaba (chickpea brine) is another great egg alternative! You can't taste either of them at all in the bakes, but give the same results as an egg would.
This loaf can be made in 6 simple steps! So why not make yourself a loaf and enjoy a slice with a hot cup of coffee this Autumn!
You can find the video on how I made this recipe here, along with more dairy-free, egg-free and vegan-friendly bakes and savoury bites!
- CHOCOLATE ORANGE PUMPKIN BREAD -
You will need:
- 120g pumpkin puree
- 220ml dairy-free milk
- 1 flax egg (1 tbsp flaxseeds + 3 tbsp water)
- 1 tsp vanilla extract
- 220g caster sugar
- 1 tsp baking powder
- 250g self-raising flour
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 2 tsp ground cinnamon
- 1 bar dairy-free orange flavoured chocolate
Method:
1. Preheat the oven to 180°C and line a loaf tin with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree with the dairy-free milk, vanilla extract and flax egg.
3. Add the caster sugar, self-raising flour, baking powder and spices and mix until smooth.
4. Chop the chocolate orange bar into small pieces and fold them into the mixture.
5. Pour the mixture into the loaf tin and bake for 1 hour or until a skewer poked through the middle comes out clean.
6. Allow to cool for a few minutes before slicing.
Enjoy!
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