Pumpkin Chocolate Chip Bread

Ingredients:

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

Directions:

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