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Pumpkin Chocolate Chip Bread: Gluten Free, Dairy Free, Vegan

5:51 PM

The last three months of the year are definitely my favorite—yeah because of the holidays, but even more because they're so chocked full of traditions. Fall means corn mazes and hayrides and passing out candy and bonfires and pumpkin patches (!!!). My family has been going to the same pumpkin patch since my siblings and I were little; it might not even be the "best" one in the area, but it's stuffed with nostalgia.

Hands down, my favorite edible Fall tradition is this chocolate chip pumpkin bread. We got the recipe from a friend more than a decade ago and have been baking it (in bulk—it freezes!) ever since. I'm so glad we've successfully made the recipe allergy friendly because the season wouldn't be the same without it. This is so, so good that our friends request it—really, if you only make one pumpkin recipe this season, make this.

makes 2 loaves or 1 loaf and 6 mini loaves

2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
(or you can use 3 cups of an all-purpose flour blend—omit xanthan gum too if your mix contains it)
1 1/2 tsp. xanthan gum
2 tsp. baking soda
1 1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. nutmeg
4 eggs, substituted (we used Ener-g brand egg replacers)
3 cups sugar
1 cup oil
2 cans pumpkin (not pumpkin pie filling, just pumpkin!)
2/3 cup water
1 bag dairy-free chocolate chips

preheat your oven to 350˚F

1. Mix Your Dry, Mix Your Wet
In a small bowl, combine your flour, xanthan gum, baking soda, salt, cinnamon and nutmeg. Make your egg mixture separately and allow it to sit for a few minutes. In a separate bowl, whisk together your sugar, oil, pumpkin and water.

2. Combine
Add your wet ingredients to your dry and mix until combined (we used an electric mixer). Fold your chocolate chips in by hand. Grease and flour your loaf pans, then divide the batter between them. If you choose to make minis, scoop about 1 cup of batter into each mini loaf mold.

3. Bake + Cool
Bake your loaves at 350˚F for about an hour, or until it's beginning to brown on top. If you're making minis, they'll bake for a shorter time. The one tricky thing about GF/vegan bread is that the combination of alternative flours and egg replacers makes the traditional knife trick (sticking a knife in the center to tell if it's done) fail, so it's easy to under-bake. We've made that mistake way too many times. Allow it to cool in the pan before removing to devour.

Seriously AMAZING.

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