Candied Ginger & Chocolate Chip Pumpkin Bread (Vegan + GF)
Moist and tender pumpkin bread loaded with candied ginger and chocolate chips! Plant-based, egg-free, and gluten-free!
Ingredients
- 2/3 cup oat flour
- 2/3 cup almond flour
- 2/3 cup white rice flour
- 3/4 cup coconut sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 3/4 cup pumpkin puree
- 10 tbsp unsweetened almond milk
- 2 tbsp oil or melted vegan butter
- 1 tsp vanilla extract
- 1/3 cup chopped candied ginger homemade or store-bought
- 1/4 cup chocolate chips add more for topping
Instructions
- Preheat oven to 350°F (175°C) and line a 8×4-inch loaf pan with parchment paper.
- In a large bowl, whisk together the oat flour, almond flour, rice flour, coconut sugar, baking powder, and spices. Add the pumpkin puree, almond milk, oil, and vanilla extract, and stir until fully combined.
- Next, stir in the chopped candied ginger and chocolate chips.
- Transfer the batter to the prepared loaf pan. Top with extra chocolate chips if you want, and bake for 40 minutes.
- Remove from the oven and let cool completely before removing from the pan.
- This pumpkin bread will keep for up to 3 days at room temperature, covered with foil or cling film.
Nutrition
Serving: 1 slice | Calories: 203 kcal | Carbohydrates: 33.4 g | Protein: 2.9 g | Fat: 6.9 g | Fiber: 2.4 g | Sugar: 17.9 g