Moist Pumpkin Chocolate Chip Bread
Serves 8
15 mins prep
-27611879 mins cook
-27611864 mins total
This moist pumpkin chocolate chip bread will not only taste like fall but it'll make your house smell like it too!
For Ganache:
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Preheat oven to 350F and line a bread tin with parchment paper and lightly grease with cooking oil spray.
Into a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a medium-sized bowl add in the pumpkin puree and whisk in the melted oil or butter, brown sugar, egg replacement, vanilla, and almond milk. Whisk just till combined.
Add the flour mixture to the pumpkin mixture and stir with a wooden spoon to well combine.
Roughly chop the dark chocolate bar and fold it into the batter.
Transfer to the baking tin and bake for 50-55 minutes.
Cool for 5 minutes in the bread tin and remove and cool completely on the wire rack.
For the ganache, melt dark chocolate in the microwave, stir every 10-20 seconds. Set aside. Heat plant-based milk in a pot until it comes to a gentle boil. Pour over the melted dark chocolate, stirring until combined. Directly pour onto pumpkin loaf.
Enjoy!
