Pumpkin Bread with Dark Chocolate Chips

Pumpkin Bread with Dark Chocolate Chips

Dairy-Free

Dairy-Free

Gluten-Free

Gluten-Free

Vegan

Vegan

No Added Sugar

No Added Sugar

Paleo

Paleo

Pumpkin Bread with Dark Chocolate Chips

Dairy-Free

Dairy-Free

Gluten-Free

Gluten-Free

Vegan

Vegan

No Added Sugar

No Added Sugar

Paleo

Paleo

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Ingredients
3 tbsp vegan egg replacer (I used Bob's Red Mill)

6 tbsp warm water

1 1/2 cups Bob's Red Mill Paleo Baking Mix

2 tsp cinnamon

2 tsp baking powder

1/2 tsp nutmeg

1/2 tsp baking soda

1/2 tsp salt

1 cup canned organic pumpkin puree (unsweetened)

1/2 cup nutpods Pumpkin Spice creamer

1/2 cup coconut sugar

1/4 cup coconut oil

1 tsp vanilla

1/3 cup dark chocolate chips

Instructions
1.
Preheat the oven to 350°F and line an 8x 4 inch loaf pan with parchment paper.
2.
In the bottom of a medium bowl, whisk the egg replacer and warm water together and set aside for about 5 minutes until it thickens.
3.
In a large bowl, sift together the paleo baking mix, cinnamon, nutmeg, baking powder, baking soda and salt.
4.
To the medium bowl with the egg replacement mixture, add the pumpkin puree, nutpods creamer, coconut oil, sugar and vanilla and stir until smooth. Pour the wet ingredients into the large bowl of dry ingredients and stir until just combined, adding in 1/2 of the dark chocolate chips. Do not overmix.
5.
Spoon the batter into the loaf pan and sprinkle the remaining dark chocolate chips on top
6.
Bake for 45 to 50 minutes. When done you should be able tostick a utensil in the bread and pull out clean.
7.
Pairs well with coffee and more pumpkin spice creamer and tastes amazing drizzled with coconut oil and creamy cashew butter.
Lauren Chambers
Meet the creator
Lauren Chambers

Lauren Chambers is the certified nutrition & hormone health coach, feel good good & healthy lifestyle blogger of So Fresh N So Green