Can you smell the pumpkin pie baking in the oven? It’s finally November and Thanksgiving is on it’s way!
Thanksgiving is definitely my favorite food holiday. I love all the traditional, warming, ultra-comfort food dishes like mashed potatoes, stuffing, gravy and of course, pumpkin everything!
I’ve compiled all my favorite recipes (some you’ll remember from last year and some new ones) into a brand new ebook: The Colorful Kitchen 2016 Guide to Vegan Thanksgiving!
Click here to get your free copy sent straight to your inbox! *If you’re already a subscriber the ebook will be sent to you on Friday!
One of the brand new recipes in the ebook is today’s Chocolate Chip Raisin Pumpkin Bread. This recipe makes a great t-giving morning breakfast (or side dish/dessert during the feast!) and it’s especially delicious served alongside a healthy vegan pumpkin spice latte.
- 2 cups spelt flour
- 1 cup rolled oats
- 2 tablespoons pumpkin pie spice
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup pumpkin puree
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 1 cup non-dairy milk
- 1 tablespoon vanilla extract
- ¼ cup raisins
- ¼ cup chocolate chips
- 2 tablespoon coconut sugar
- Preheat oven to 375°. Grease a 9" x 5" loaf pan.
- In a large bowl, whisk all dry ingredients together.
- In a small bowl, stir together all wet ingredients until smooth.
- Add contents small bowl to large. Stir until thoroughly mixed. Fold in raisins and chocolate chips.
- Transfer batter to loaf pan so it's about 90% full. Sprinkle coconut sugar on top.
- Bake for 45 minutes, until loaf is puffy and golden brown.
- Let cool before removing from pan.