Vegan Pumpkin-Chocolate Bread

500 g pumpkin/butternut squash

2 tbsp flaxseed with water (1:3 portion - 1 tbsp flaxseed with 3 tbsp water)

5 tbsp maple syrup

1 handful vegan chocolate chip

1 handful almonds (blanched & roughly chopped)

100 g pecan walnut

1 handful dried dates

1 pinch salt

1 tsp bicarbonate of soda

100 g vegan flour

Wash the pumpkin and cut into halves, removing all the seeds, and bake them for 1 hour on 200C°

When slightly cooled, spoon into a single bowl. Stir it with eggs, honey, chopped chocolate, coarsely chopped almonds, walnuts and dried fruit, as well as salt and baking soda.

The flour is then sifted into the mixture and mixed. The dough is smoothed into a loaf mold lined with baking paper. Finally, in a preheated oven at 180 degrees for approx. Bake for 25 minutes. Check by needle test.