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Preheat oven to 350 and grease a loaf pan. Place a strip of parchment paper in the pan hanging over the edges to make the loaf easier to remove.
In a large mixing bowl, combine flour, brown sugar, white sugar, pumpkin pie spice, baking powder, and salt.
In a small bowl prepare Eggcitables egg by whisking together 1 tbsp Eggcitables powder with 1 tbsp of water.
In another bowl, combine pumpkin puree, apple sauce, Eggcitables egg, and vanilla.
Combine the wet pumpkin mixture with the dry flour mixture. It is thick and slightly hard to mix but don't worry, it comes together eventually.
Add in chocolate chips and date chunks, mix to combine.
Pour the batter into the loaf pan and spread it out evenly. Top with chocolate chips, pressing them in. Sprinkle top with turbinado sugar for best result (AKA a glittery loaf).
I used Eggcitables as the egg sub in this recipe. I find it holds the recipe together really well and rises reliably! You can try using flax egg or your favorite egg sub if you like!
The dough is really thick and hard to mix, this is totally normal. You don’t need to add more liquid!
The turbinado sugar topping is just large brown sugar chunks we get at bulk barn. They are optional, but I recommend them, the top comes out sparkly and glittery!
My favorite toppings in this pumpkin bread is chocolate chips and date chunks. The bread isn’t overly sweet on its own so it’s a nice addition! The date chunks are optional but highly recommended! They get super soft and sugary, like a date paste!
Pumpkin recipes to make with your leftover pumpkin puree: