Fall is here and pumpkin spice has filled the air! This healthy recipe is filled with warm and comforting flavors. This loaf is moist, flavorful, and has the perfect amount of sweetness. Great for anytime of the day, this treat is decadent enough to be served as dessert, but can also make for a quick midday snack.
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|Raw Organic Heirloom Pumpkin Seeds||Raw Organic Milled Flaxseed|
|Raw Organic Heirloom Almonds|
Superfood Chocolate Chip Pumpkin Bread (gluten-free, vegan)Print Recipe
- 1 cup pumpkin purée
- 1/3 cup melted coconut oil
- 1/3 cup coconut sugar
- 1 flax egg (combine 1 Tbsp of ground flaxseed in 3 Tbsp of water to make 1 flaxseed egg)
- 3 Tbsp almond milk
- 1 3/4 cup gluten-free flour
- 3/4 cup almond meal (I ground up 1 1/3 cups of almonds to make the almond meal)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- 3 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/3 cup vegan dark chocolate chips
- 1/4 cup pumpkin seeds
Preheat oven to 350 F.
Line a loaf pan with parchment paper and spray with coconut oil.
In a large bowl, mix together pumpkin purée, coconut sugar, coconut oil, vanilla, almond milk, and flaxseed egg.
Add flour, almond meal, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Mix well.
Stir in chocolate chips.
Pour batter into prepared loaf pan, and top with pumpkin seeds and additional chocolate chips.
Bake for 50-55 minutes or until a toothpick inserted in the center of loaf comes out clean.
Let cool before removing from pan and slicing.
Recipe and photos: Paola Mcconnell.