- Yield: 1 loaf
- Prep Time: 20 minutes
- Cook Time: 1h 05 min
Gluten Free Vegan Carob Chip Pumpkin Bread
Around Thanksgiving of last year, I was scrolling on my feed on Facebook and I found this recipe on my feed from one of the pages that I like. I’ve never really made any kind of bread before, so I thought this would be something I could try baking over my long Thanksgiving weekend, which I did. I accidentally put too much coconut oil in the first time, but it came out nice and moist. I made this again on a snowy evening close to New Year’s and I also made one for John and his folks to enjoy. This is pretty easy to make and it smells absolutely divine while it’s baking (and it was also yummy as well). I used Carob Chips instead of Chocolate chips because not only am I allergic to Gluten and Dairy, I also have an allergy to chocolate. The original recipe can be found here https://jessicainthekitchen.com/vegan-chocolate-chip-pumpkin-bread/.
- all purpose gluten free baking flour* - 10 oz.
- Teaspoons baking powder - 2
- teaspoon baking soda - 1/2
- teaspoon fine sea salt (optional) - 1/2
- Teaspoon cinnamon - 1
- Teaspoons pumpkin pie spice - 2
- Cup pumpkin puree (canned pumpkin) - 1
- Cup coconut sugar - 1
- Cup coconut oil - 1/3
- cup + 2 Tablespoons almond milk - 1/2
- Teaspoons vanilla extract - 2
- Vegan Carob Chips tossed in 2 teaspoons of flour (I used Chatfield’s) - 1/2
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan (I used a little coconut oil)
- In a mixing bowl, add the flour (and Xanthan Gum if needed), baking soda, baking powder, salt, cinnamon, and pumpkin pie spice ingredients and whisk together to remove any lumps.
- In a standing mixer or with a hand mixer if you don’t own a standing mixer, mix the sugar, pumpkin puree, and coconut oil until partially combined for about 1 minute. Add in the almond milk and vanilla extract and combine for another minute.
- Add the dry ingredients gradually one cup at a time, working into the ingredients on a medium to low speed until it’s all combined. Don’t over mix; up to w minutes while using a silicone spatula (or whatever you have) to scrape down is enough. The batter will be very thick.
- Stir in the carob chips with the spatula. “Pour” the batter in to the loaf pan.
- Bake for 45-50. The loaf is finished when a knife or tester comes out clean (except if there’s carob on it).
*If the brand of Gluten Free Flour that you are using doesn’t contain Xanthan Gum, you will need to add about ½ teaspoon to a teaspoon. It’s an additive that keeps the bread from getting crumbly after it’s baked. Also, if you don’t have a kitchen scale, the flour measures to about 1 ¼ cups. It’s probably better to get a kitchen scale though for more accuracy.