A delicious (and vegan!) pumpkin bread with chocolatey carob chips and crunchy pepitas.



*You may substitute gluten-free flour for all-purpose and/or granulated sugar for coconut sugar.


Preheat oven to 350 degrees. Grease and flour a loaf pan. In a medium bowl, mix together all dry ingredients. In a separate bowl, whisk wet ingredients until combined. Add wet mixture to dry and stir until just moistened. The batter may be thick. Fold in pepitas and carob. Spread evenly into a prepared pan and bake for 60-70 min. or until a knife inserted comes out clean. Cool for 20 min. in the pan, then transfer loaf onto a cooling rack.


1 loaf

Thanks To

Heather Wambach, Savory Spice—Portland/Sellwood, OR manager

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Savory Spice Shop Ingredients
Sea Salt, Himalayan Pink, Fine 2 oz bag $2.85
Pumpkin Pie Spice 1 oz bag $3.30
Vanilla Extract Pure Madagascar, 2X -2floz $14.95



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