10ouncesall purpose flour or gluten free flourThis comes out to exactly 1 ¾ cups + 2 ½ tablespoons (for the all purpose gluten free baking flour - I used Bob's Red Mill*)
2teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonfine sea salt
1teaspooncinnamon
2teaspoonspumpkin pie spice
1cuppumpkin puree
1cupsugar(175g) coconut sugar, brown sugar or cane sugar or other granulated sugar
⅓cupoilmelted
½cup+ 2 tablespoons vegan milk
2teaspoonsvanilla extract
½cupvegan chocolate chipstossed in 2 teaspoons flour
Instructions
Preheat oven to 350°F/180°C. Grease a 9x5 loaf pan.
In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps.
In a standing mixer, mix the sugar, pumpkin puree, and oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute until fully combined.
Add the dry ingredients mix one cup at a time 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 batter will be VERY thick.
Stir in the chocolate chips with a spatula. "Pour" batter into the loaf pan.
Bake for 45-50 minutes. The loaf is finished when a knife or tester comes out clean (except for maybe some chocolate on it). Enjoy friends!
Notes
Notes*If you don’t have a kitchen scale, the flour amount is technically 1 ¾ cups + 2 ½ tablespoons. However, I 100% recommend getting a kitchen scale since it is a lot more accurate than using a cup measurement. When scooping flour, you can end up scooping too much, resulting in a dry bread, or too little, resulting in a bread that doesn’t bake up enough. These are one of the kitchen scales (affiliate link) I recommend!Please ensure that your gluten free baking mix has xanthan gum in it, else the bread will be crumbly!How to Store: Wrap the loaf in plastic wrap and keep it at room temperature for up to 3 days, or refrigerate it for up to 5 days.How to Freeze: Store in the freezer for up to 2 months. To prevent freezer burn, wrap in plastic wrap, followed by a layer of foil or place the loaf in a freezer bag. Let the bread sit on the countertop overnight to thaw before serving.