It took me a couple tries but I finally came up with a rendition or a recipe that I am proud to publish on the blog…
Dairy free. Gluten free. Nut free. But not chocolate free. Haha.
Ingredients:
1 1/2 cups pumpkin puree
1 cup coconut sugar
2 large eggs whisked
1/4 cup applesauce
1 1/4 cup gluten free flour (I’ve tried with different brands any 1-1 works best)
1/2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
Topping:
2 T coconut sugar
2 T chocolate chips on top
Preheat your oven to 350 degrees. Coat a loaf pan with small amount of avocado oil.
In a bowl mix the gluten free flour, baking soda, baking powder, salt, and cinnamon.
In another bowl whisk together the pumpkin puree, eggs, and sugar. Slowly add in the applesauce.
Mix half of the dry mixture with the wet. Slowly incorporate and fold the wet and dry ingredients.
Pour the batter into the loaf pan. Sprinkle with coconut sugar and chocolate chips.
Bake the bread for approximately 65 minutes or until a toothpick comes out clean in the center.
Cool completely before serving!