This Healthy Pumpkin Chocolate Chip Bread is made with delicious homemade pumpkin puree, refined sugar free, vegan and gluten free! This bread is soft, decadent AND healthy!
1teaspoonpumpkin pie spiceor 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom and 1/4 teaspoon nutmeg
1cuppumpkin puree
1cupcoconut sugar
1/3cupcoconut oil
1/2cup+ 2 tablespoons coconut milk
2teaspoonsvanilla extract
1/2cupvegan chocolate chipstossed in 2 teaspoons sorghum flour
Instructions
Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 loaf pan.
In a mixing bowl, mix all the dry ingredients and whisk together. 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.
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. 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).
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.If you try this Healthy Pumpkin Chocolate Chip Bread please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.