Description
Everyone loves pumpkin bread during the fall and holiday season. This gluten-free and sugar-free pumpkin bread has all the flavor of traditional pumpkin bread without using refined sugar.
Ingredients
Units
Scale
- 3/4 of a 15oz can of canned pumpkin puree or 1/2 cup of pumpkin puree
- 3/4 cups of maple syrup
- 1 teaspoon of vanilla extract
- 1/3 cups of melted vegan butter ( I use Earth Balance)
- 1/4 teaspoon of ground clove
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground all spice
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 1 egg or 1 flax egg (1 tablespoon of water and 3 tablespoons of flax meal)
- 2 1/2 cups of gluten-free flour
- 1/2 cups of Lilly’s stevia sweetened chocolate chips
Instructions
- Preheat your oven to 350°F and lightly grease your loaf pan with vegan butter
- In a bowl using a stand mixer or a hand mixer combine the melted vegan butter, maple syrup and pumpkin puree
- Next add in your baking powder, salt, vanilla extra and spices
- Add the egg and mix until fully incorporated
- 1/2 cup at a time, add the gluten-free flour
- Fold in the chocolate chips and pour the batter into your prepared loaf pan
- Bake for 55 minutes to 1 hour, check that when a toothpick is inserted it comes out with minimal crumbs
- Let the loaf cool for around 45 minutes until slicing into it
- Enjoy!
Notes
- You can use pumpkin pie spice instead of the variety of spices, use 2-3 teaspoons of pumpkin pie spice
- As always, my FAVORITE gluten-free flour to use is Bobs Red Mill 1:1 – in the blue bag