• Sunflower Market

Vegan Dark Chocolate Pumpkin Bread

Updated: Oct 30, 2020


  • 1 1/2 cup All Purpose Flour

  • 1/2 cup Coconut Sugar

  • 1 tsp Pumpkin Spice

  • 1 1/2 tsp Baking Powder

  • 1/2 tsp Baking Soda

  • Pinch of Himalayan Pink Salt

  • 2 ripe Bananas

  • 1/2 cup Pumpkin Puree

  • 1/4 cup Refined Coconut Oil, melted

  • 1 bar of Alter Eco Sea Salt Chocolate, chopped

  • 1/3 cup Pecans, roughly chopped


  1. Preheat oven to 350F and grease your loaf pan. To easily remove the bread from the pan after cooking, add a strip of parchment paper to the pan

  2. In a medium bowl sift the dry ingredients together

  3. In a larger bowl, mash the bananas making sure not to leave big chunks, now add the remaining wet ingredients to the mashed bananas

  4. Gently fold the dry ingredients into the banana mix just enough to combine everything, do not over mix. Fold in your preferred inclusions, eg. chocolate & pecans, setting a small portion aside to sprinkle on top of the loaf

  5. Carefully pour the batter into the prepared loaf pan and sprinkle toppings

  6. Bake for 40-50 minutes, or until a toothpick comes out of the center clean. If the bread is still too moist, bake at 5-8 minute intervals until done.

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