Pumpkin and Chocolate Bread

Here’s a winning Autumnal recipe 🙂


105g Pumpkin Puree (1 can)

200g Coconut Sugar

300g Buckwheat Flour

100g Vegan Butter, melted (Extra for greasing tin)

10ml Almond Milk

70g Raw Cacao Powder

2x No Egg replacer (organ)

Juice of one Lemon

1 Tbsp Baking powder

1 Tbsp Baking Soda

2 Tbsp Cinammon

1 Tbsp Nutmeg

1 Tbsp Ginger

1/2 Tsp Salt

Optional : 100g Vegan Chocolate, Melted


How To:

Pre heat the oven at 180 degrees and grease a loaf tin with vegan butter.

Combine the melted  butter and sugar in a large bowl, and stir until all combined

Mix the no egg replacer as instructed (stir with water) and mix through the butter mixture.

Then add the pumpkin puree and the stir again until well combined.

In a separate bowl and the juice of one lemon and almond milk and stir.

To the milk mixture add the buckwheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt and mix until your batter is formed.

Slowly add the pumpkin mixture to the bread batter mixing thoroughly as you go.

When all combine, split the mixture into two bowls and add the cacao powder to one bowl string until one mixture looks chocolatey. (you should have one orange and one brown coloured mixture)

In your prepared loaf tin spoon in alternate mixtures, and add a second layer on top altering the mixtures (like a checker board)

Using a knife, run it through the batter in a figure 8 pattern to add a marble effect.

Bake for 50 minutes or  until a toothpick inserted in the centre comes out clean.

Optional to melt chocolate and drizzle over when baked…. to give it even more



Leave to cool and Enjoy 🙂


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