Mini Vegan Pumpkin Chocolate Chip Bread
Fall is in the air, and that means it's time for mini vegan pumpkin chocolate chip bread! This easy mini vegan pumpkin chocolate chip bread recipe is the perfect way to celebrate fall. It's packed with pumpkin and applesauce for a moist and flavorful loaf that is gluten-free, egg-free, and dairy-free. Plus, you can throw the batter together in just 10 minutes with simple and common ingredients.This mini vegan pumpkin chocolate chip bread recipe is gluten-free, egg-free, and dairy-free, making it a great option for people with dietary restrictions. This recipe is low fat and has a sugar free option as well.
Ingredients
- 1 1/4 cups gluten-free flour
- 1/4 cup instant coffee or protein powder or more gf flour
- 3 teaspoons pumpkin spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 15 ounce can pumpkin puree
- 1/4 cup applesauce
- 1/2 cup vegan chocolate chips or other left over halloween candy
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a mini loaf pan.
- In a large bowl, whisk together the gluten-free flour, instant coffee, pumpkin spice, baking powder, and salt.
- In a separate bowl, whisk together the brown sugar, pumpkin puree, and applesauce until smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared mini loaf pan and bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before removing and slicing.