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!
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