dairy free, egg free, gluten free
I absolutely love fall time baking! There is something comforting about rainy, cold fall days mixed with the scent of something apple or pumpkin baking in the oven. And with Thanksgiving well on its way (less than a week away, in fact!), I thought I'd share a last minute pumpkin recipe.
This super easy to make marbled pumpkin chocolate bread is the perfect light, after dinner dessert and the absolute most ideal blend of chocolate goodness and pumpkin flavor. And it goes so well with a mug of hot tea in the afternoon!
I'd be lying if I said this recipe was all my own. I can assure, it is not. I tweaked it quite a bit so it's half my own, and half someone else's. Below the recipe I have included the link to the original recipe.
So, with no further to-do, let's bake it!
1 3/4 cup flour blend *
1/2 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/4 teaspoon salt
6 tablespoons earth balance vegan butter (If you prefer, feel free to use coconut oil or palm shortening oil in place of butter alternative)
1/2 cup cashew milk (or any dairy free milk alternative)
1/2 cup granulated, organic sugar (or 1/2 cup raw, organic honey)
1/4 cup dairy-free semi-sweet chocolate chips, melted with 2 tablespoons cashew milk on a medium heat burner (once again, feel free to use any dairy free milk alternative you prefer)
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 15 oz. can pumpkin puree
Step 1. Preheat oven to 350F
Step 2. In a medium sized bowl, whisk together flour, baking soda, baking powder, xanthan gum, salt.
Step 3. Scoop 1 cup of this batter into a separate medium-sized bowl.
Step 4. Resume with the bowl of plain (non-chocolate) batter.
Step 5. Grease bread pan (I used a blend of palm shortening and soy lecithin to grease the pan. But, feel free to use whatever you prefer)
Step 6. Pour half of the pumpkin batter into the greased bread pan. Spread using a spatula.
Step 7. Bake 60 minutes (you should be able to stick a tooth pick into the loaf without any raw or gooey batter sticking to the toothpick)
*My favorite flour blend to date is taken from ForkandBeans.com. I always like to have a batch or two on hand for those moments when I'm rushing and don't feel like scooping ten different (that's a kind of an exaggeration... but not really!) Here is the link: http://www.forkandbeans.com/2013/02/13/the-best-gluten-free-flour-blend/
**Remember that you are working with gluten-free, dairy-free, and egg-free batter! It might end up more layered (like mine-picture above and below) then swirled. Allergy-friendly baking is very temperamental. Either way, your loaf will look beautiful!
Original Recipe: http://www.thefullhelping.com/vegan-pumpkin-chocolate-marble-loaf/
Alexia E. B.