Vegan Gluten-Free Pumpkin Bread With Chocolate Chips

Step 1

Preheat oven to 350°F. Prepare the flax egg by combining the ground flax with water. Set aside to thicken for at least 5 minutes.

Step 2

In a large bowl, whisk together the dry ingredients: gf flour, almond flour, baking soda, baking powder, coconut sugar, sea salt, pumpkin pie spice, and cinnamon.

Step 3

In a separate bowl, combine the wet ingredients: flax egg, applesauce, maple syrup, non-dairy milk, maple syrup, and pumpkin puree.

Step 4

Add the wet ingredients to the dry ingredients. Mix with a spatula until combined. Do not overmix. Fold in the chocolate chips

Step 5

Pour the batter into a parchment-lined loaf pan and top with chocolate chips and pumpkin seeds.

Step 6

Bake in a preheated oven at 350°F for 50 minutes or until a toothpick inserted into the center comes out clean. Let cool in the lof pan for 20 minutes, before transferring to a wire rack to cool completely.

Step 7

Slice and Enjoy!