Gluten/Dairy Free Chocolate Chip Pumpkin Bread! Pumpkin Any Time Of Year!
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 loaf
Ingredients
  • 2 cups of Gluten Free Flour (I use Pamela's Artesian Vegan Blend)
  • 2 eggs room temp
  • ¼ cup melted coconut oil
  • ¼ cup coconut nectar
  • 2 tbsp. almond oil
  • ¼ cup coconut brown sugar
  • 1 cup pumpkin puree
  • 1½ tsp. baking soda
  • 1½ tsp. cinnamon
  • ½ tsp. cardamom
  • ½ tsp. salt
  • ¼ tsp. nutmeg
  • ⅛ tsp. allspice
  • ⅛ tsp. ginger
  • pinch of cloves
  • 1 tbsp. ground flax seed
  • 1 tsp. vanilla extract
  • 1 tsp. apple cider vinegar
  • 1 cup dark chocolate chips (72% or higher)

Instructions
  1. Pre-heat the oven to 350 degrees. Spray and line a loaf pan with non-stick spray and line with parchment paper with the ends hanging over the edge so you can lift out easily.
  2. In a large bowl whisk together all your dry ingredients minus the chocolate chips and set aside.
  3. In a separate medium bowl add the sugars, oils, eggs, extract and vinegar and whisk to fully combine until smooth.
  4. Pour the wet mixture into the dry and stir with wooden spoon until all the flour bits are incorporated. Next stir in the chocolate chips and stir until evenly distributed. Batter will be thick.
  5. Pour into prepared pan and evenly spread throughout the pan. Bake in the pre-heated oven for 40 to 50 minutes until toothpick inserted comes out clean. Allow to cool in pan on wire rack for 15 minutes, remove and allow to cool completely on rack. Serve warm or at room temp. Store left overs wrapped tightly in plastic wrap at room temp for 3 days. Or you can freeze for up to 2 months.
  6. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2020/01/25/gluten-dairy-free-chocolate-chip-pumpkin-bread-pumpkin-any-time-of-year/