A delicious spicy pumpkin loaf with a sprinkling of chocolate chips, made dairy-free, vegan and gluten-free if you use a gluten-free flour. A wonderful dessert bread or even breakfast loaf, filled with a spicy comforting flavor and nutrients such as vitamin A.
Course: Breakfast, Dessert
Cuisine: vegan, dairy-free, gluten-free
Keyword: chocolate chip cake, pumpkin loaf
Does it keep?: freezer-friendly
Author: Dee Dine
Add to a large bowl
1 1/2cupsbaking flour 1-on-1 flour(if you don't need gluten-free, try spelt flour or whole wheat)
Insert parchment into an 9-inch by 5-inch loaf pan.
Mix 2 tbsp flaxseed with 6 tbsp of water and set aside for ten minutes.
Make pumpkin loaf
Mix dry ingredients, adding to a large mixing bowl the flour, sugar, soda, powder, pumpkin spice and salt. Stir until combined.
Mix wet ingredients, adding to a smaller bowl, the pumpkin purée, olive oil, apple sauce, flax eggs, ACV, vanilla to the mixing bowl and mix in very well.
Pour wet ingredients into dry ingredients, and use a hand-mixer to blend up the batter.
Pour the batter into the pan. Sprinkle with chocolate chips.Bake for 60 minutes or less, until a tester comes out clean. Use the parchment sides to lift the cake out of the hot pan and set it on a cooling rake.
Let cool completely before storing. Store on the counter for the day or refrigerate for up to a week. Freeze for 3 months.