Description
easy to make and full of gluten-free flavor!
Ingredients
Scale
- 1/2 cup of melted vegan butter
- 3/4 cup of pumpkin puree
- 1/2 cup of maple syrup
- 1/4 cup of granulated sugar or coconut sugar
- 1/2 tsp of salt
- 1 tsp of baking powder
- 2 tsp of baking soda
- 2 tsp of pumpkin pie spice
- 1 cup of almond milk
- 2.5 cups of gluten-free flour
- 2 cups of vegan chocolate chips
Instructions
- pre-heat your oven to 350°F and line your loaf pan with parchment paper and grease the ends with vegan butter
- in the bowl of a stand mixer or in a bowl with a hand mixer combine your melted vegan butter, pumpkin puree and maple syrup
- next add in your baking soda, baking powder, salt, sugar and pumpkin pie spice
- add in your almond milk and combine well
- lastly add in your 2 1/2 cups of gluten-free flour 1/2 cup at a time
- remove the paddle attachment from your stand mixer and hand fold in your chocolate chips with a rubber spatula
- pour your batter into your prepared loaf pan and bake for 55 minutes
- test with a tooth pick and ensure it comes out clean with a few tight dry crumbs
- let sit for 30 minutes before slicing
Notes
*can sub almond milk for any dairy alternative milk
*can also omit chocolate chips