Spelt Pumpkin Bread with Chocolate & Walnuts

This is a delicious, moist vegan take on zucchini bread without being too sweet! Adapted from Laura Wright’s First Mess recipe, this is a great dessert or even a pre-run snack as a muffin (my preferred style!). Laura’s recipe calls for either pumpkin seeds or walnuts, but the pumpkin seeds add an incongruous texture to the bread/muffins, so I recommend just using walnuts (and plenty of chocolate chips!).

The recipe makes them as muffins, but it also could be made into a loaf. Just put into a loaf pan and cook for 50-55 minutes.

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Ingredients

• 2 cups spelt flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp cloves
• 1/8 tsp ginger
• 1 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp fine salt
• 3/4 cup walnuts, chopped
• 3/4 cup dairy-free chocolate chips
• 1 can (15 oz) of organic pumpkin puree
• 1/2 cup + 2 tbsp maple syrup
• 1/2 cup melted coconut oil
• 1 tbsp orange juice (or other acid)
• 1 tsp vanilla extract

Directions

1. Combine the dry ingredients: In a large bowl, combine the spelt flour, cinnamon, nutmeg, cloves, ginger, baking powder, baking soda, salt, walnuts, and chocolate chips together.
2. Combine the wet ingredients: In a medium bowl, combine the pumpkin puree, maple syrup, coconut oil, orange juice, and vanilla together.
3. Add the wet ingredients to the dry ingredients and mix just until there are no dry streaks.
4. Pour into greased muffin tins and bake at 350F for 25 minutes. Makes 16 muffins.

Nutrition Facts