One Bowl Vegan Pumpkin Chocolate Chip Bread with Chocolate Ganache
Author: Whisk & Shout
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6-8 generous slices
- 1- 15 oz can of pumpkin purée
- 1 tbsp vanilla extract
- ¾ cup almond milk
- 1 flax egg (= 1 tbsp flaxseed meal + 3 tbsp water, set aside for two minutes)
- 3 tbsp coconut oil
- ¼ cup cane sugar
- ¼ cup brown sugar
- 4 tsp baking powder
- 1 tsp salt
- 2 heaping tbsp pumpkin pie spice
- 2½ cups flour
- 1¼ cups rolled oats
- ½ cup vegan chocolate chips
- 1 cup almond milk
- 1 tbsp cornstarch
- 1-2 tsp coconut oil
- ⅔ cup vegan chocolate chips
- Preheat oven to 350° F and line a loaf pan with parchment paper.
- Combine all pumpkin bread ingredients and mix with a large spoon or clean hands.
- Pour mixture into lined loaf pan and bake in preheated oven for 45 minutes.
- Remove and cool on a wire rack.
- For ganache, combine almond milk and cornstarch in a saucepan over high heat until just boiling, stirring constantly.
- Remove from heat and stir in coconut oil.
- Place chocolate chips in a bowl and pour almond milk mixture over top.
- Let sit for 2 minutes or until chocolate is melty, and whisk thoroughly.
- Serve over pumpkin bread.
Recipe by Whisk & Shout at https://whiskandshout.com/one-bowl-vegan-pumpkin-chocolate-chip-bread-with-chocolate-ganache/
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