Vegan Pumpkin Bread with Chocolate Chips
Ingredients
Dry Ingredients
-
1 ½ to 1 ¾
cups
gluten free all purpose flour
-
½
cup
fine blanched almond flour
-
1
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
teaspoon
fine kosher salt
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
pinch
ground ginger
Wet Ingredients
-
1
flax egg
flax meal + water
-
1
cup
pumpkin purée
-
⅓
cup
refined avocado oil or coconut oil
-
½
cup
raw sugar or fine coconut sugar
-
3
tablespoons
maple syrup
-
½
cup
non-dairy milk
-
1
teaspoon
vanilla
-
½ to ⅔
cup
dark chocolate chips
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- Prepare the flax egg by whisking flax meal and water in a small bowl and letting it thicken.
- In a large bowl, mix or sift the dry ingredients together.
- In another bowl, whisk together the wet ingredients until smooth, then fold in the flax egg.
- Combine the dry ingredients with the wet ingredients in batches, stirring until just moistened.
- Fold in the chocolate chips.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 40 to 50 minutes until golden brown and a toothpick comes out clean.
- Allow the bread to cool in the pan for 1 hour, then transfer to a cooling rack and let it cool completely before slicing.
Nutrition Facts (estimated)
Servings
12 to 13 slices
Calories
239
Total fat
11.2g
Total carbohydrates
29.1g
Total protein
3.6g
Sodium
174.9mg
Cholesterol
0mg
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