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Gluten Free Pumpkin Chocolate Chip Bread
Who doesn't love pumpkin chocolate chip bread?! It screams warm and comfy and all things fall/winter. So you better believe I will be making this gluten free version alllllll cold months long, which in Ohio, could be a life time. This bread is incredibly moist and even better than its gluten counter part.
Prep Time: 00:10
Cook Time: 00:40
1 cup almond flour
1/2 cup coconut flour
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tablespoon pumpkin pie spice
1/4 cup ground chia seeds
3 eggs + 1 egg white
1 - 1/2 tsp apple cider vinegar
2 tablespoons maple syrup or honey
1/4 cup coconut sugar
2 tablespoons coconut oil
1 tsp pure vanilla extract
1 cup pumpkin puree
1/4 cup almond milk (or other non-dairy milk)
1/2 cup dairy free chocolate chips
1Preheat the oven to 350 degrees F. Spray a 8x4" bread pan with non-stick spray and set aside.
2In a large bowl, mix together your almond flour, coconut flour, salt, baking soda, baking powder, ground chia seeds, cinnamon, nutmeg, and pumpkin pie spices.
3In a small bowl, whisk together your egg and egg white. Add the maple syrup (or honey), apple cider vinegar, coconut sugar, pumpkin puree, and coconut oil.
4Mix the wet batter into the dry, until fully incorporated. Fold in your chocolate chips.
5Pour the batter into a prepared bread pan and bake for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven, let cool before slicing.
Bread can be kept on the counter covered for up to a week or frozen for later use.
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