This moist pumpkin chocolate chip bread will not only taste like fall but it'll make your house smell like it too!
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GET THE RECIPE
Preheat oven to 350F and line a bread tin with parchment paper and lightly grease with cooking oil spray.
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Into a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
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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.
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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.
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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.
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Prepare ganache by heating milk and pouring over the melted dark chocolate, stirring until combined. Directly pour onto pumpkin loaf.
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