Pumpkin Bread That Will Change the World
Pumpkin bread with chocolate chips and shredded coconut
Equipment
- Oven
- Bread Pan
Ingredients
Chia "Eggs"
- 2 tbsp Chia Seeds
- 4 tbsp Water
Dry
- ½ tsp Ground Ginger
- ¼ tsp Salt
- 1 tsp Ground Cinnamon
- ¼ tsp Ground Nutmeg
- ¼ tsp Ground Allspice
- ⅛ tsp Ground Cloves
- 1 tsp Baking Soda
- 1 cup Gluten-free Flour (I use Bob’s Red Mill)
- ½ cup Coconut Sugar
- Chocolate chips (to your taste)
- Unsweetened Shredded Coconut (to your taste)
Wet
- ¼ cup Plant Milk
- 1 tsp Apple Cider Vinegar
- 1 cup pumpkin puree (I use canned)
- ½ cup Coconut Oil (softened, but not melted)
- 1 tsp Pure Vanilla Extract
Instructions
Preparation
- Preheat the oven to 325 degrees and spray your favorite loaf pan.
- Make your chia “eggs” by mixing the chia seeds with water, allow to sit while you mix the rest of the ingredients. It will thicken up as it sits and will help bind the ingredients together.
- Mix the apple cider vinegar with the plant milk in a small measuring cup. Allow to sit while you continue the recipe, it will thicken up and have the consistency of buttermilk.
Mixing
- In a large bowl, mix ginger, salt, cinnamon, nutmeg, allspice, cloves, baking soda, gluten-free flour, and coconut sugar.
- In a separate medium bowl, mix the pumpkin, coconut oil, milk, chia mixture, and vanilla.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Spread half the mixture into prepared loaf pan, sprinkle the top with chocolate chips and shredded coconut to your liking. Pour the rest of the batter into the loaf pan, over the chocolate chips and coconut. Finish with another sprinkling of chocolate chips and shredded coconut as you desire.
Baking
- Bake for 55 minutes. After 55 minutes, remove from oven and test doneness by inserting a toothpick into the center of the loaf; if it comes out clean, the bread is done.
- Allow to cool for 20-30 minutes (if you can) before slicing and enjoying.