Pumpkin Bread (GF, V)

Y'all might be loading up on all your pumpkin spice lattes and harvest foods but is it really fall without foods loaded with pumpkin!

2 cups Gluten Free 1-to-1 Baking Flour

8 oz can pumpkin purée

1/2 cup Sugar

1/2 cup butter softened, 1 stick (Earth Balance Vegan Butter)

2 tbsp Flax seed meal

6 tbsp water

2 Tbsp Milk (Almond Milk)

1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp all spice

1/4 tsp nutmeg

1 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1/2-1 cup Chocolate Chips ** Optional, we typically don't add them since I'm not a chocolate fan.

Other options :

• Chopped pecans

• Cinnamon sugar topping

• Pumpkin seed topping

• A frosted glaze once cooled (vanilla, maple or even spiced orange)

• Cranberries

• White Chocolate Drizzle

• Cream Cheese Frosting or Swirl

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan, set aside.

In a large bowl, combine flour, baking soda, baking powder, and salt, set aside. In a separate bowl, cream together butter and sugar. Stir in flaxseed, water , milk, vanilla, and pumpkin until well blended. **Stir the mixture and chocolate chips into the flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into the center of the loaf, comes out clean. Let bread cool in the pan for at least 10 minutes, then turn out onto a wire rack.

Get the pan Here