Pumpkin Chocolate Chip Bread



  • 2 C. Canned Pumpkin Puree
  • 2 tsp. Pumpkin Pie Spice Blend
  • 1 tsp. Salt
  • 1 C. Organic Cane Sugar
  • 1 C. Light Brown Sugar, packed
  • ½ C. Soy-free Vegan Butter, softened
  • 2/3 C. Coconut Yogurt*
  • 3 C. Gluten-free All-Purpose Flour
  • 1 ½ tsp. Baking Powder
  • ½ tsp. Baking Soda
  • 1 C. Free2b Baking & Melting Wafers



  1. Preheat the oven to 350 degrees and prepare a 9x5 loaf pan with oil and parchment paper.
  2. In a 3 qt. stockpot over medium heat, combine the pumpkin puree, pumpkin pie spices and salt. Whisking, cook the pumpkin mixture for about 5 minutes before removing from the heat.
  3. Add the cane sugar, brown sugar and soy-free vegan butter to the pot. Whisk to incorporate.
  4. Once the butter has melted, whisk the coconut yogurt into the pumpkin mixture.
  5. In a small bowl, whisk together the flour, baking powder, and baking soda.
  6. Stirring the pumpkin mixture, slowly add the dry ingredients.
  7. Fold the Baking & Melting Wafers into the batter.
  8. Pour the batter into the prepared loaf pan, ¾ full.
  9. Place the loaf on the middle rack and bake for 40-45 minutes until the tops are cracked and golden, and a knife comes out clean.


*Recipe may include potential allergens. If you have questions or would like to be advised about using an alternative ingredient, please reach out to us here: https://free2bfoods.com/pages/contact-us




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