GF Vegan Pumpkin Chocolate Chip Bread

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Vegan, Gluten Free Pumpkin Banana Chocolate Chip Bread

Pumpkin season is upon us. I know it is a little early, but there is nothing wrong with embracing your fave season a few weeks early! I love all things fall, crisp weather, sweaters and the return of cozy comfort food. This vegan take on a pumpkin banana bread is made with very few ingredients and tastes amazing. I used an all purpose gluten free flour for this one that I got from Trader Joes. It was the first time I baked with it, and I love the texture the bread has! I hope you guys enjoy this! 

I bought the organic unsweetened pumpkin from Whole Foods. Trader Joes also carries a great one too. 

Prep Time15 minsCook Time45 minsTotal Time1 hr

 ½ cup Pumpkin Puree
 2 Ripe Bananas, Mashed
 ½ cup Maple Syrup
 1 tsp Vanilla
 2 cups All Purpose Gluten Free Flour
 1 tsp Cinnamon
 1 tsp Pumpkin Spice
 1 tsp Baking Soda
 ½ cup Dairy Free Chocolate Chips

1

Preheat oven to 350.

2

Combine mashed bananas, pumpkin puree, maple syrup and vanilla. Mix until well combined.

3

Add in dry ingredients to the mixture: gluten free flour, cinnamon, pumpkin spice and baking soda. Mix very well again until a thick batter is formed. Fold in chocolate chips.

4

Line a standard loaf pan with parchment paper and grease with coconut oil spray. Pour batter in and shake the pan to even out the batter. Sprinkle more chocolate chips on top.

5

Bake for 45 minutes. Let cool (if you can wait), slice and enjoy!

*You can store in the fridge for 4 days or freeze for up to 3 weeks. This is best enjoyed heated up with some melty nut butter on top!

Vegan Pumpkin Chocolate Chip Bread

 

Ingredients

 ½ cup Pumpkin Puree
 2 Ripe Bananas, Mashed
 ½ cup Maple Syrup
 1 tsp Vanilla
 2 cups All Purpose Gluten Free Flour
 1 tsp Cinnamon
 1 tsp Pumpkin Spice
 1 tsp Baking Soda
 ½ cup Dairy Free Chocolate Chips

Directions

1

Preheat oven to 350.

2

Combine mashed bananas, pumpkin puree, maple syrup and vanilla. Mix until well combined.

3

Add in dry ingredients to the mixture: gluten free flour, cinnamon, pumpkin spice and baking soda. Mix very well again until a thick batter is formed. Fold in chocolate chips.

4

Line a standard loaf pan with parchment paper and grease with coconut oil spray. Pour batter in and shake the pan to even out the batter. Sprinkle more chocolate chips on top.

5

Bake for 45 minutes. Let cool (if you can wait), slice and enjoy!

*You can store in the fridge for 4 days or freeze for up to 3 weeks. This is best enjoyed heated up with some melty nut butter on top!

GF Vegan Pumpkin Chocolate Chip Bread

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