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. Allergy Friendly Chocolate Chips

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 chocolate chips 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