Gluten free, vegan chocolate chip pumpkin bread

Dry Ingredients:

2 c Bob's Red Mill Gluten Free baking flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp pumpkin pie spice 

Wet ingredients:

2 tbsp ground flax seed meal combined with 1/3 cup of water

1 cup pumpkin puree

1/2 cup of brown sugar

1/3 cup of melted coconut oil (a smidge more to grease the loaf pan)

1/4 cup of unsweetened almond milk

2 tsp vanilla extract

Optional ingredients:

Mini chocolate chips


Preheat oven to 350 degrees.

combine flax and water (set aside to allow water to absorb for approx 10 min).

Combine all the dry ingredients in a small mixing bowl. Set aside.

Combine all wet ingredients including water/flax mixture in a large mixing bowl.

Slowing add the dry ingredients into the wet.  hand stir until all the dry is incorporated.  Do not over mix.  Add mini chocolate chips.

Grease a loaf pan with coconut oil. Add mixture to the loaf pan.

Bake at 350 degrees for approx 35 minutes.  Ovens may vary so check it around 25 minutes and adjust your time.  A toothpick will come out clean when it is done.

Cool in loaf pan for 15 minutes.  Transfer to cutting board and allow to cool for another 20 minutes or so before slicing.




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