Vegan Chocolate Chunk Peanut Butter Pumpkin Bread

By March 28, 2017Eat, Recipes

Well that’s a mouthful. 

There’s no other way to explain this pumpkin bread than utterly amazing. I firmly believe that pumpkin-flavored treats are appropriate in all seasons of the year — not just autumn. This bread is perfect for grab and go breakfasts, a holiday gathering, or a baking night with you and your friends. Enjoy! 

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Vegan Chocolate Chunk Peanut Butter Pumpkin Bread 

Time: 30 minutes

When to Eat Them: breakfast, lunch, dinner, dessert, snack time 

Perks: vegan, DEELICIOUS  

Sh*t You Need:

1 box of Cherryvale Farms Pumpkin Spice Bread Mix
1, 15 oz. can of pureed pumpkin
1/2 cup olive oil
1/4 cup water
1/2 cup of Wild Friends Pumpkin Spice Peanut Butter (or any nut butter)
1/2 cup of chocolate chunks/chips
1 teaspoon of vanilla extract
1 tablespoon coconut oil
3 tablespoons peanut butter
2 tablespoons cacao powder 

The Recipe:

1. Preheat the oven to 350 degrees F.

2. Spray a 9 x 5 pan with coconut oil cooking spray.

3. Pour about 1/2 - 1 teaspoon of the melted chocolate sauce into each muffin cup. 

4. Once well-combined, add in the peanut butter, vanilla, and the chocolate chunks. Stir.

5. Pour the batter into the pan.

6.Once evenly distributed, swirl in two extra tablespoons of peanut butter on the top of the bread.

7. Bake for 50 minutes on the oven’s middle rack.

8. Remove from oven; allow bread to cool for 10 minutes; drizzle with peanut butter-chocolate sauce.

9. To make the peanut butter-chocolate sauce, melt peanut butter & coconut oil together in a small bowl, either in the pan or microwave (if using a microwave, 45-60 seconds should be perfect). Stir the cacao powder into the melted mixture. Drizzle the mix over the cooled bread.

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Author Hannah Liistro

Hannah is a third-year at Northeastern University in Boston. A yogi, chocolate & coffee lover, and grocery store aficionado, she writes recipes, college advice, and skincare reviews on wholesomelyhannah.com (@wholesomelyhannah on Insta).

More posts by Hannah Liistro