Looking for the perfect dessert to accompany your beautiful Thanksgiving dinner this year? We’ve got just the right thing for you and your family to be thankful for–gluten-free, vegan pumpkin bread! The prep is about 20 minutes, and the cook time is 45-50. We recommend that you use NibMor All Natural Daily Dose chunks to sweeten up your bread, but feel free to experiment with other flavors of our bars as well!
Dry Ingredients
1 ¾ cup gluten-free flour
¾ cup coconut sugar
1 tsp baking soda
½ tsp baking powder
½ tsp sea salt
¼ tsp ground ginger
2 tsp pumpkin pie spice
½ cup NibMor All Natural Daily Dose chocolate chunks
Wet Ingredients
1 cup canned pumpkin puree (different from pumpkin pie filling)
2 tbsp ripe mashed banana
3 tbsp maple syrup
3 tbsp unsweetened vanilla almond milk
Instructions
Preheat oven to 350oF.
Use shortening to grease a bread pan.
In a large bowl, whisk together all of the dry ingredients.
In a separate, medium bowl, mix together all of the wet ingredients.
Combine the wet ingredients and the dry ingredients. Mix well for 2 minutes.
Break apart NibMor All Natural Daily Dose chocolate bars (about 5) into chunks and mix in.
Transfer to bread pan and bake 45-50 minutes or until the top appears browned.
