easy fall recipe

This Pumpkin Chia Seed Pudding is the perfect simple healthy fall dessert! Mixed up in minutes and NO COOKING required, you will love how easy and delicious this simple dessert recipe is!

Pumpkin Chia Seed Pudding

milk of choice

pumpkin puree (not pumpkin pie filling)

maple syrup (or to taste)

pumpkin pie spice

salt

chia seeds

In a medium bowl, combine milk, pumpkin puree, pumpkin pie spice, salt, and maple syrup. Use a whisk to stir ingredients until mixture is smooth and has an even consistency.

Add the chia seeds to the bowl and mix again to incorporate the seeds.

Cover and chill for 4 hours or until set. Enjoy cold. Leftovers can be stored in fridge for 3-4 days before being enjoyed. Top with whipped cream, fresh fruit, a sprinkle of cinnamon or chopped nuts.

Skip the store bought pumpkin bread, and make this easy, nutritious gluten-free vegan pumpkin bread with chocolate chips at home instead!

Vegan Pumpkin Bread with Chocolate Chips Recipe

oat flour

almond flour

baking soda

baking powder

fine kosher salt

cinnamon

nutmeg

ginger

flax egg (1 Tablespoon flax meal + 2 1/2 Tablespoons water)

(250 grams) pumpkin purée

refined avocado oil oil

sugar coconut sugar

maple syrup

non-dairy milk

vanilla

chocolate

Preheat the oven to 350°F. Line an 8&#215;4 or 9&#215;5 sized loaf pan with parchment paper. Set aside

Prepare the flax egg by whisking together the flax meal and water in a small bowl. Set aside to thicken for 10 minutes.

In a large mixing bowl, mix or sift together the flours, baking soda, baking powder, salt, and spices.

In another large mixing bowl, whisk together the pumpkin puree, oil, sugar, maple syrup, vanilla extract, and milk. Gently fold the flax egg into the wet batter once thickened.

Working in 2 batches, combine the flour mixture with the wet mixture; stir just until moistened and smooth. DO NOT overmix. The batter will be thicker than normal bread batter, do not add more liquid. 

Fold in the chocolate chips until combined.

Transfer the batter into the prepared loaf pan. Using a rubber spatula, spread the batter evenly. 

Place the bread pan in the preheated oven on the center rack for 40 to 50 minutes or until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the outside starts to brown faster than the middle is cooking, cover with aluminum foil and continue to bake until the center is done.

Allow the bread to cool in the pan for 1 hour. Lift the bread out of the pan with the parchment paper and place on a cooling rack. Let the bread completely cool for another 1 to 2 hours before slicing. 

Store in an airtight container or wrapped in foil or plastic wrap at room temperature for up to 5 days or in the fridge for up to a week.

This is the perfect texture and so delicious! My kids love it too.

Sending this to my niece to make for Thanksgiving! It's just what she was looking for.

it's so helpful to have a recipe that is not only gluten free, but vegan! the perfect addition to the thanksgiving dessert spread... everyone will have something!

This bread was so delicious! My kids are already requesting it again!

This bread is so good and the texture is amazing! I love the use of maple syrup. It adds the perfect flavor to the pumpkin!

This was so good! Really loved that it was gluten free!

Hello Lindsay!
I made this vegan pumpkin bread for my family over the weekend. All of your useful recommendations helped me a lot. The result looked so powerful. Everyone went nuts over this healthy fall dessert. My husband kept sneaking into the kitchen to get more. This pumpkin bread has all chances to become a family favorite treat. I’m so happy that I’d found this recipe. 
Thank you A LOT for sharing such a brilliant idea. Look forward to your new awesome recipes. I adore your blog. Keep it up!

Best wishes,
Ann

Hands down my fav bread! Looove it :))))))

Loved the taste of the bread! However when slicing, my loaf tends to crumble instead of slicing cleanly. How can I avoid this in the future? Definitely want to make this bread again!

Dive into the creamy, rich flavors of this Microwave Pumpkin Cheesecake Jar! Made with pure pumpkin puree, Greek yogurt, and a blend of spices, this delightful treat is ready in just 90 seconds. Perfect for a quick dessert fix or a cozy autumn snack, this recipe is both simple and satisfying. Inspired by the ease and elegance of celebrity chefs, this cheesecake will become your go-to microwave dessert!

Microwave Pumpkin Cheesecake Jar

Mascarpone Cheese

Greek Yogurt

Pumpkin Puree

Egg Substitute

Vanilla Extract

Stevia

Maple Syrup

Pumpkin Pie Spice

Cinnamon

Graham Crackers

Cream Cheese

Honey

Regular Sugar

Whole Egg

Mixing Ingredients - In a microwave-safe bowl, combine the softened mascarpone cheese (or reduced-fat cream cheese), plain Greek yogurt, pure pumpkin puree, egg substitute, vanilla extract, stevia, maple syrup, pumpkin pie spice, and ground cinnamon. Mix thoroughly until smooth.

Microwave Cooking - Microwave the mixture for 30 seconds. Remove and stir well to eliminate any lumps. Microwave for another 30 seconds and stir again.

Top 3 easy fall recipe recipes from across the web

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Pumpkin Chia Seed Pudding

Vegan Pumpkin Bread with Chocolate ...

Microwave Pumpkin Cheesecake Jar

Top 3 easy fall recipe recipes from across the web

The most viewed easy fall recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Chia Seed Pudding

Vegan Pumpkin Bread with Chocolate ...

Microwave Pumpkin Cheesecake Jar

The most viewed easy fall recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine