Fall is in full swing, and that can mean only one thing for seasonal food lovers: it's squash time! Acorn squash, spaghetti squash, butternut squash and, of course, pumpkin. While busy urban commuters sip pumpkin spice lattes in their cars, I am contentedly baking this delicious fall-inspired loaf. I left out the gluten, refined sugar and animal products, but didn't skimp on flavor! I like my breads a little less sweet (and lower glycemic index), so this loaf cuts back on sweeteners and instead uses a delightful medley of spices and vanilla to compliment the coconut palm sugar. Finally, grapeseed and coconut oils replace canola oil to lend more nutrient content. Enjoy!
Chocolate Chip Pecan Pumpkin Bread [Gluten-Free, Vegan]
- 3 cups all-purpose gluten-free baking flour (ie; Bob's Red Mill)
- 1 cup grapeseed oil
- 1/2-cup coconut oil
- 2 cups pureed pumpkin
- 1-1/4 cup light coconut palm sugar (unrefined)
- 1 cup vegan chocolate chips (preferably unsweetened)
- 1 cup chopped pecans
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- 1/4 tsp ground cardamom
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees and lightly grease two loaf pans.
- Combine flour, sugar, baking soda, baking powder, salt and dry spices in a large mixing bowl.
- In a separate bowl, mix together oil, pumpkin, and vanilla with a whisk or fork.
- Blend wet and dry ingredients together until uniform consistency. Gently fold in nuts and chocolate chips.
- Bake at 350 degrees for about an hour, or until toothpick inserted in the middle comes out clean.
- Remove from pans and set on cooling racks. Serve warm.
Feel free to add more sweetener if you prefer a more cake-like bread. If you are not concerned about gluten, just replace the GF flour with regular all-purpose flour. You can also up the fiber content by adding 1/2-cup ground flax seed.