Chocolate Chip Pumpkin Bread
October 29, 2015
October 29, 2015
Well it’s October and that means time for Pumpkin everything for us white girls according to Bryan A, one of our students. I was craving pumpkin and chocolate the other week so I looked up this recipe from the minimalist baker and voila! I added my own chocolate chips – this recipe did not call for it. But I always call for chocolate, so I threw some in the batter and on top of the bread before I baked it. You’re welcome.
1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
1/4 cup olive oil
1/4 cup maple syrup (or honey if not vegan)
3/4 cup pumpkin puree
2 Tbsp mashed ripe banana (primarily for binding)
2/3 cup packed brown sugar (+ more to taste)
1/2 tsp sea salt
2 tsp baking soda
1/2 tsp ground cinnamon
1 tsp pumpkin pie spice (+ more to taste)
1/2 cup water
1 cup + 1 Tbsp gluten free rolled oats
1/2 cup + 1 Tbsp almond meal (ground from raw almonds)
1 1/4 cup gluten free flour blend
3 Tbsp raw pepitas (I mixed in a couple pecans)
*A couple handfuls of chocolate chip morsels (I use the enjoy life ones since they are dairy, soy and gluten free)
Prepare flax eggs in a large mixing bowl and preheat oven to 375.
Prepare loaf pan by lightly greasing or lining with parchment paper.
To flax eggs add pumpkin, mashed banana, agave or maple syrup, olive oil and whisk to combine.
Next add brown sugar, baking soda, salt, cinnamon, pumpkin pie spice, and whisk.
Add water and whisk again.
Add oats, almond meal, gluten free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
Scoop into loaf pan and top with raw pepitas (and/or pecans).
Bake for 40-47 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
Let cool completely before slicing, preferably several hours, otherwise it can be a bit crumbly.
Also, slice gently, as it’s rather tender.
Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.