Gluten-Free Pumpkin Bread with Chocolate Chips
We are keeping the pumpkin train going with this delicious, sweet, and *moist* pumpkin bread! Are you tired of pumpkin yet? Too bad because I still have more pumpkin puree and will use every last bit of it! This bread is pretty customizable according to your dietary restrictions, but I decided that anything with pumpkin in it is considered a vegetable, and that I should probably add chocolate chips. You can leave them out, add more, replace them with nuts, replace the oil with banana. It’s really up to you. This is how we made it:
2 cups pumpkin puree (or canned)
¼ cup banana
¼ cup coconut oil
½ cup maple syrup
½ cup coconut sugar
2 flax eggs (2 tbsp ground flax + 6 tbsp water mixed together and set aside for 5 mins)
2 tsp pumpkin pie spice
½ tsp salt
1 tsp baking soda
2 cups gluten free flour
½ cups walnuts
1/4 cup chocolate chips
Preheat your oven to 325 and spray a loaf pan with some coconut oil. You could also use parchment paper if you’re watching your oil.
In a food processor, add the pumpkin, banana, oil, maple syrup, coconut sugar, flax eggs, pumpkin pie spice, salt, and baking soda. Blend until smooth and then transfer to a mixing bowl.
Slowly add in your flower and mix until well blended. Then add in your walnuts and chocolate chips or whatever fall themed mix-ins you have around.
Spread the mixture into your loaf pan and make sure the top is smooth and even. Then bake it at 325 for about an hour and ten minutes. Let it cool down if you have any ounce of willpower!