Description
Vegan Chocolate Pumpkin Bread made gluten-free with almond flour and oats. Super moist and chocolate-y with pumpkin puree and dark chocolate!
Ingredients
- 2 TBSP ground flaxseed + 5 TBSP filtered water
- 1 cup unsweetened pumpkin puree
- ¼ cup maple syrup
- ½ cup coconut sugar
- 1/2 cup unsweetened almond milk
- ¼ cup neutral nut butter
- 1 cup oat flour
- 1/2 cup Gluten Free Organic Old Fashioned Rolled Oats
- 3/4 cup Superfine Almond Flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ⅛ tsp Himalayan sea salt
- 1/2 cup Endangered Species Extreme Dark + 88% Dark Chocolate, chopped + more for topping
Instructions
- Preheat the oven to 350ºF and line a bread pan with parchment paper or lightly grease with coconut oil.
- Add the ground flaxseed to a large mixing bowl along with the water and whisk to
- combine. Allow the flax “egg” to sit for 5 minutes to gel. Next, add the pumpkin puree, maple syrup, coconut sugar, unsweetened almond milk, and neutral nut butter and mix well until they’re combined. Next, add in the oat flour, almond flour, coconut sugar, unsweetened cacao powder, baking powder, and sea salt and mix everything until you have a smooth dough. Fold in the chopped chocolate.
- Pour the batter into the prepared bread pan and sprinkle on a few extra chocolate chunks. Bake the pumpkin bread at 350ºF for 45-50 minutes or until the center is fully cooked and the edges are lightly brown.
- Remove the chocolate chocolate pumpkin bread from the oven and let it cool completely before slicing and serving.
- Store leftover sliced bread in an airtight container in the refrigerator for up to one week and freeze for long term storage.
Notes
Recipe adapted from Fit Foodie Finds
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free