As the fall slowly turns to winter, the trees now bare, my daylight getting shorter, I also realize my pumpkin season is coming to an end! After Thanksgiving of course! I have been meaning to share my Pumpkin Bread recipe for awhile, time has just escaped me! I had a busy week doing a bridal photo shoot so my baking and cooking went out the window. But now I am back in the swing of healthy meals, baked goods and normal routine. I am gearing up for Thanksgiving and eating a bit on the lighter side. But sneaking in a little Pumpkin Bread is a must!


I am a sucker for pumpkin bread, honestly really any type of bread but res-assured if there is a piece of pumpkin something somewhere I will be the first to eat it.  I don't know what it is about pumpkin, chocolate and baked goods but I just cant get enough, but with balance of course.


Being gluten free, and dairy free its a friendly baked good to most. I have searched high and low for healthy baking recipes that disguise their health, and my experiment worked when the kids I baked it for devoured it! I have wrote about veganizing breads and muffins before, and this one follows the standard pattern of swapping the eggs with ground flax. Easy! It always easy to find something to replace food and ingredients our diet doesn't allow!




























I find the ingredient list to be rather simple for a baked good recipe. It's great when you buy flour, baking soda, baking powder, cinnamon or spices for a recipe, it lasts so long afterwards so you can keep baking weeks to come!


Ingredients

1 1/2 all purpose gf flour1

1/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 tsp pumpkin pie spice

1 1/2 cans pumpkin purée

1/3 cup coconut oil

1 tbsp ground flax seed

1/3 almond milk

1 cup brown sugar

1/2 chocolate chips


Directions

1. Pre heat oven 350 degrees

2. Use a light greased 8 1/2 by 4 1/2 inch pan

3. In small bowl whisk flour, baking powder, baking soda, salt, cinnamon, pumpkin spice. In another bowl whisk pumpkin, oil, flax, milk and sugar until smooth. Pour dry mix into the wet mix and stir throughly. Fold chocolate chips in. Pour batter into oiled pan.

4. Bake for 65-75 mins or until tooth pick comes out smoothly. Let cool for 10 mins and place on cooking rack to finish cooking. Enjoy!

Get your pumpkin Bread on

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