Ingredients
Scale
- 15 ounces pumpkin puree
- 1 1/4 cup light brown sugar
- 1/2 cup neutral oil
- 1/3 cup dairy-free milk
- 1/3 cup dairy-free yogurt
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract (optional)
- 2 1/4 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 2 tablespoons dairy-free milk
- 1 teaspoon espresso powder (optional)
- 1/2 cup dairy-free chocolate
- 1/2 cup thick scoopable canned coconut cream
Instructions
- Preheat your oven to 350°F (180°C) and line an 8-inch loaf pan with parchment paper.
- In a large bowl, whisk together pumpkin puree, light brown sugar, oil, dairy-free milk, dairy-free yogurt, apple cider vinegar, and vanilla extract until smooth.
- In another bowl, mix flour, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- Gently combine the wet and dry ingredients until just mixed.
- Divide half the batter into another bowl and mix in cocoa powder, dairy-free milk, and espresso powder if using.
- Alternate dollops of pumpkin and chocolate batters in the loaf pan; swirl gently with a knife.
- Bake for about 65 minutes or until a toothpick comes out clean. Cool before slicing.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg