Description
1-bowl pumpkin chocolate chip bread that’s dairy free, gluten free, oil free, and naturally sweetened with maple syrup. Perfect for fall breakfasts, snacks, and dessert.
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
- 2 ¼ cup gluten-free oat flour
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 15 oz. can pumpkin purée
- generous 1/2 cup cup maple syrup
- 1/4 cup nut or seed butter
- 1 TBSP lemon juice
- 2 Hu Kitchen Hazelnut Dark Chocolate Bars, chopped (~4 oz. dark chocolate)
Instructions
- Preheat the oven to 350°F and line a bread pan with parchment paper or lightly grease it with oil. In a small bowl, combine the ground flaxseed and filtered water to form your “flax egg.” Stir and set aside for 5 minutes to gel.
- Add the oat flour, pumpkin pie spice, and baking powder to a bowl and toss with a fork to combine.
- Next, add in the pumpkin, maple syrup, nut butter, and lemon juice. Stir everything until it’s well combined and thick with no visible flour.
- Gently fold in half of the chocolate.
- Spoon the batter into the bread pan and spread it into an even layer with a spatula. Add the remaining chocolate on top.
- Bake the bread for 45-55 minutes, or until the top is firm to the touch and the edges start to pull away from the pan. Careful not to over-bake or the bread or it will lose its moisture!
- Remove the bread from the oven and transfer it to a cooling rack. Allow the bread to cool completely before cutting into slices.
- Store the leftover pumpkin chocolate chunk bread in the refrigerator for up to one week and freeze slices for long term storage.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Breakfast, Bread
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free