Gluten Free & Vegan Chocolate Chip Pumpkin Loaf
Fall is one of my favorite seasons. The leaves are changing color and pumpkins are everywhere. I love to bake, especially when the weather is cooler. One of my favorite things about vegan recipes, is that you can make healthier versions of comfort foods. There are many delicious things that can be made, by swapping out unhealthy ingredients and replacing them with healthy plant based ones.
I created this Gluten Free Chocolate Chip Pumpkin Loaf recipe about a couple of years ago, after being inspired from some recipes I made from a book. Learning some basics, I started experimenting with ingredients on my own. This loaf has become a year-round favorite, that is always a hit when I bring to gatherings.
I like to make gluten-free recipes a lot of the time because even though I am not allergic to gluten, I notice I feel better not having it a lot in my diet.
Gluten Free Chocolate Chip Pumpkin Loaf
2 cups Bob's Red Mill 1 to 1 Baking Flour (you can also use all purpose flour, pastry flour or whole wheat pastry flour)
1 - 15oz can of pumpkin (not pumpkin pie mix)
1/2 cup - Stevia *See note*
2 tsp - cinnamon (or 1 1/2 tsp of pumpkin pie spice)
1 tsp - baking soda
1 tsp - vanilla extract
1 tbsp - apple cider vinegar or white vinegar
1 cup - vegan chocolate chips
Preheat oven to 350 F.
Line a loaf pan with parchment paper to allow easy removal of the loaf.
Mix the ingredients together in a medium sized bowl and pour into the loaf pan.
Bake for 45 minutes.
Allow to cool about 10 minutes before lifting out of the pan and allow to cool for another 20-30 minutes.
Store leftovers in the fridge for up to 3 days. You can warm slices up in the microwave for about 30 seconds.
*Note - I like using Stevia as a sweetener to reduce sugar in my diet. If you have a different sweetener preference, the same measurement may or may not work. You will need to play around and adjust for your taste. Feel free to share if you try something different.
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