Chocolate Chunk Pumpkin Bread


Is eating pumpkin after Halloween the same thing as wearing white after Labor Day? Our answer, ABSOLUTELY NOT! A certain coffee company may already have their red holiday cups in hand, but we're still breathing in the autumn spice vibes! Thus, we took it to the kitchen and whipped up a delicious vegan pumpkin bread recipe. More specifically, a CHOCOLATE CHUNK PUMPKIN SPICE BREAD recipe (and, as per usual, when we say chocolate chunk, we really mean Squarebar chunk). Unlike most pumpkin bread recipes, ours is gluten-free, dairy-free, and egg-free. Plus, we used coconut nectar and coconut oil to make it bs-free as well! Enjoy!

Thanks for the inspiration @nutripure!


Ingredients:

1/2 cup garbanzo bean flour
1/2 cup gluten-free all-purpose baking flour (we used Bob's Red Mill)
1 cup canned organic pumpkin puree (not pumpkin pie filling)
1 tbsp ground cinnamon (feel free to add a little more)
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 cup expeller-pressed coconut oil, melted
1/3 (heaping!) cup coconut nectar
1/2 tbsp vanilla extract
1/4 cup water
1 tsp baking soda
1 tbsp fresh lemon juice
3 to 4 Chocolate Coated Almond Spice Squarebars
1 small handful of raw pepita/pumpkin seeds


Recipe: 

  1. Preheat your oven to 350 degrees F and oil a standard loaf pan with coconut oil. 
  2. Prepare your Squarebar chunks by cutting your squares into little tiny square pieces (we cut ours into 20ths). Set aside.
  3. In a large mixing bowl, whisk together the garbanzo & gluten-free flour. Next add in cinnamon, ginger, cloves, and baking soda. Whisk again.
  4. Next, add in your pumpkin puree, coconut nectar, melted coconut oil, water, and vanilla extract. HOWEVER, add in each ingredient respectively and separately. Mix well before adding the next ingredient. Once everything is added and blended, add in the lemon juice and mix again. 
  5. Finally, fold in majority of your Squarebar chunks (optional: save a very small handful to use as toppings).
  6. Transfer the batter into the oiled loaf pan, and smooth the top with a knife or spatula. Cover with foil and bake at 350 degrees F for about 45 minutes. After 45 minutes, remove from oven. Remove foil and top with pepita seeds and left over Squarebar chunks. Bake again for another 5 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow to cool completely!!! ;)
  8. Then slice and serve. Enjoy!


11.06.2015 | Square Kitchen