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Vegan Pumpkin Bread With Walnuts and White Chocolate Recipe

Yields8 Servings

Up your pumpkin game with this vegan, vegetarian, dairy-free, egg-free, fall-spiced pumpkin bread with nuts, coconut milk, coconut oil & whole wheat flour. Breakfast? Afternoon snack? Dessert? So much yes.

Ingredients – pumpkin bread
 1/2 c sugar
 1/4 c brown sugar
 1-1/4 c whole wheat flour
 1/2 c all purpose flour
 2-1/2 tsp baking powder
 2 tsp ground cinnamon
 1 tsp allspice
 1/2 tsp nutmeg
 1/2 tsp salt
 1 -1/4 c pumpkin puree
 1/4 c full-fat coconut milk
 1 tsp vanilla
 2 Tbsp molasses
 ¼ c melted coconut oil
 3/4 c white chocolate chips
 3/4 c chopped walnuts
Ingredients – the glaze
 1 c white chocolate chips
 3 Tbsp full-fat coconut milk
Directions & such
1

Preheat oven to 375ºF and grease a loaf pan.

2

Still together sugars, flours, baking powder and spices and set aside.

3

In the bowl of a stand mixer fitted with the paddle attachment, beat together the pumpkin, coconut milk, vanilla, molasses and melted coconut oil.

4

Once combined, add in the dry ingredients in two batches, being careful not to over-mix.

5

Stir in the white chocolate chips and chopped walnuts.

6

Pour the batter into the greased loaf pan and bake at 375ºF for 40-60 minutes or until a knife or toothpick inserted into the middle comes out clean.

7

Let cool.

8

Add white chocolate chips and coconut milk to a bowl and microwave at 30 second intervals, stirring each time until melted together.

9

Drizzle white chocolate glaze over the pumpkin bread and serve.

Nutrition Facts

Servings 8