Vegan Oaty Pretzel Pumpkin Chip Bread (Edit recipe)

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Ever make your own flour using oats and pretzels? This delicious dairy-free, egg-free, nut-free sweet bread is loaded with chocolate chips and little bits of salted pretzel pieces for a sweet & salty slice that's perfect for breakfast, dessert or a snack. Even though an entire 15oz can of pumpkin puree is used in the recipe, the pumpkin flavor is subtle. We make this bread on repeat in my house. Everyone loves it!

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PREP TIME

15 minutes

COOK TIME

45 minutes to 55 minutes

INGREDIENTS

Serves: 8-10

Ingredients

2.25 cups Old Fashioned Oats, made into a coarse flour in food processor
1.5 cups Salted Mini Pretzels, made into a coarse flour in food processor (mixture should be a fine powder with some 1/4-1/2-inch pretzel pieces mixed in)
1 Tbsp Baking Powder
1 tsp Salt
1.25 tsp Ground Cinnamon
1 tsp Pumpkin Pie Spice
0.666 cup Brown Sugar, packed
0.5 cup Plant Based Butter, 1 stick, softened at room temperature; plus more for greasing pan
15 oz Pumpkin Pie Filling (Canned)
1 tsp Pure Vanilla Extract
0.5 cup Organic Oat Milk, or other plant-based milk
0.5 cup Semi-Sweet Mini Chocolate Chips, dairy-free mini chocolate chips or 3/4 cup regular-size dairy-free semi-sweet chocolate chips

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. Grease 9"x5" nonstick loaf pan with plant-based butter.
Add oat flour and pretzel flour to large mixing bowl. Add baking powder, salt, cinnamon, and pumpkin pie spice; whisk to combine. Whisk in brown sugar.
Add plant butter, canned pumpkin, vanilla, and oat milk; stir well to combine with rubber spatula. Stir in chocolate chips.
Evenly spoon mixture into prepared loaf pan. Bake on middle rack of oven 45-55 minutes, or until bread appears set in center and edges are just beginning to brown.
Cool 30+ minutes in pan before carefully removing to wire rack to continue cooling. Slice into 1-inch slices. Serve at room temperature.

Notes

Can easily be made gluten-free using gluten-free oats & gluten-free pretzels. Canned pumpkin is an excellent substitute for eggs in vegan baking. Can also make into 12 regular-size muffins. Baking time will be reduced to about 25 minutes. For a delicious treat, combine 6 Tbsp softened plant butter with 2 Tbsp pure maple syrup and 1/4 Tsp salt in a small bowl. Slather this salty-sweet butter over each slice. It is absolutely divine!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	546
Fat:	17 g
Carbohydrates:	90 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	1020 mg
Fiber:	6 g
Sugars:	33 g
Sugar Alcohol:	0 g
Calculated for total recipe.