Pumpkin Chocolate Chip Bread (Vegan & Gluten Free)
Easy to make and filled with fall flavors, this Pumpkin Chocolate Chip Bread is the perfect treat! It's vegan, gluten free & refined sugar free.
Equipment
Ingredients
- 1 1/2 cups oat flour, use certified gluten free as needed
- 1 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 3 tbsp coconut oil, melted
- 3 tbsp non-dairy milk
- 1 tbsp ground flaxseed
- 2 tbsp water
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips, plus more for topping
Instructions
- Prepare the flax egg and preheat the oven to 350F. Line a 9x5 inch loaf pan with parchment paper.
- Make the flax egg by mixing together the ground flaxseed and water. Set aside to gel for 5 minutes.
- In a bowl, whisk together the oat flour, almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, ground nutmeg, ground cloves and salt.
- In another bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, non-dairy milk, flax egg and vanilla extract.
- Add the dry ingredients to the bowl with the wet ingredients and stir through until just mixed. Fold in the vegan chocolate chips.
- Transfer the batter to the loaf pan and top with more vegan chocolate chips. Bake for 55-60 minutes.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely. Finally, slice and serve!
Video
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