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!
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
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
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.
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FREE COOL SHIP VERBIAGE
To ensure our product maintains the highest standard of quality throughout shipping during the warm weather season, we prepare your order using a special “ships cool” process. We keep a close eye on local weather and line every summer order with insulated bubble lining and ice packs, and then ship via USPS Priority Mail, which gets your product delivered in 3 days max. The best part? There’s no additional cost to you! Also note that during the summertime we only ship orders Monday through Wednesday to minimize exposure to high temperatures while in transit. This may delay the time it takes for your order to be shipped.