It’s the season to embrace everything spice and pumpkin flavoured! I wanted to try making this recipe but with a dairy alternative for my lactose intolerant friends, so I used Earth’s Own Chocolate Oat Milk which is perfect for this recipe. What I love about Earth’s Own Oat Milk is that it has a smooth texture it, similar to milk and uses 7 times less water than almond or cow’s milk when grown. What I liked about using their Chocolate Oat Milk ( (which they sent me recently, much to my delight!) is that it’s less sweet than most chocolate milk, so it doesnt affect or overpower the flavour of the loaf. What you get is a slightly sweet, tender in the middle and crunchy exterior that is the perfect afternoon pick me up (or breakfast, I’m not here to judge!).

Without further ado, here’s the recipe. I’ve adapted it from Seasons and Suppers to my taste, but make sure to check out her original recipe on her website!

These are originally muffins, but I made it into a loaf instead – so there was need for more flour.


• 4 large eggs
• 2 cups white granulated sugar
• 1 1/2 cups vegetable or canola oil
• 1 3/4 cups pure pumpkin puree not pie filling
• 1/4 cup Earth’s Own Chocolate Oat Milk
• 4 cups all-purpose flour
• 1 Tbsp. ground cinnamon
• 1 tsp All spice (*optional)
• 1 tsp nutmeg
• 1 tsp vanilla
• 2 tsp. baking powder
• 2 tsp. baking soda
• ½ cup dark chocolate chunks
• 1/4 cup white chocolate chips (*optional)

The consistency should be not runny, but not dry.

1. Preheat your oven to 375°F/190°C. Grease a loaf tin with butter.
2. Beat eggs slightly in a large bowl. Then add sugar, oil, pumpkin and milk and beat thoroughly.
3. In a separate bowl, beat all dry ingredients (except the chunks/chips).
4. Add dry ingredients to wet ingredients and stir until just throughly mixed – the batter should still be slightly wet but not runny.
5. Fold chocolate into the batter.
6. Fill loaf pan until about 3/4″ to the top (you’ll probably have left over batter, which makes for extra muffins!)
7. Bake at 375° F. The loaf takes a lot longer than the muffins in the original recipe – I had to check mine several times for doneness (I used a chopstick to poke through and see if the batter was still wet) – I baked it in my oven for 1 hour.
8. Cool in pan at least 5-10 minutes.

For more information on Earth’s Own products, check out their website here: