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Healthy Pumpkin Chocolate Chip Bread (Vegan & Gluten Free)

Preparation 10 min 2017-03-29T00:10:00+00:00 Cook Time 50 min 2017-03-29T00:50:00+00:00 Serves 1     adjust servings

Ingredients

  • 4.6 ounces brown rice flour
  • 4.4 ounces “sweet” sorghum flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom and 1/4 teaspoon nutmeg)
  • 1 cup pumpkin puree
  • 1 cup coconut sugar
  • 1/3 cup coconut oil
  • 1/2 cup + 2 tablespoons coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 cup vegan chocolate chips, tossed in 2 tablespoons sorghum flour

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 loaf pan.
  2. In a mixing bowl, mix all the dry ingredients and whisk together.
  3. In a standing mixer, mix the pumpkin puree, the coconut oil and the coconut milk until combined for about 2 minutes. Add in the vanilla extract.
  4. Add the dry ingredients mix a cup at a time, working into the wet ingredients on a medium to low speed until it's all combined. Don't over mix - up to 2 minutes while using your spatula to scrape down is enough. The mixture won't be thin, and will be a little thick.
  5. Stir in the chocolate chips with a spatula.
  6. "Pour" batter into the loaf pan.
  7. Bake for 45-50 minutes. The loaf is finished when a knife or tester comes out clean (except for maybe some chocolate on it).

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Recipe Notes

It's VERY important to weigh out your flour in gluten free baking so as to get accuracy! Please use a kitchen scale rather than a cup measurement to weight them out - gluten free flours do not weigh as much as gluten flours.