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Pumpkin Chocolate Chip Bread { GF & V }

Updated: Sep 15, 2020


* 1 cup gluten free old fashioned oats

* 1 cup almond flour

* 1/4 cup coconut or date sugar

* 1/4 cup vegan chocolate chips

* 1/2 cup pumpkin puree, canned

* 1/2 cup unsweetened vanilla almond milk * 1/4 cup maple syrup

* 1 tsp. apple cider vinegar

* 1 tbsp. baking powder

* 1 tsp. ground cinnamon


  1. Preheat oven to 375F degrees and spray a loaf pan to prevent sticking. ( I also use parchment paper for easy removal.)

  2. In a food processor, add oats, almond flour, baking powder, sugar, and cinnamon. Process until well combined and like a fine flour texture. Add contents to a bowl.

  3. In a blender, add milk, apple cider vinegar, pumpkin puree, and maple syrup. Blend until well combined.

  4. Pour wet ingredients into dry mixture and mix well. Fold in chocolate chips leaving a few to sprinkle on top.

  5. Pour into pan and bake for 30-35 minutes.

  6. Remove from oven and let cool completely before removing from pan. Usually 20 minutes or so.

  7. Enjoy!

*Want more pumpkin flavor in your bread?

Add in a tbsp. of pumpkin spice seasoning to the dry ingredients!

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