Gluten Free Sweets Vegan

Chocolate Swirl Pumpkin Bread

P+W Programming

From Start to Finish: 1 hour 10 minutes

Servings: 10 slices

ORGANICSunflower® Seed Butter

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Chocolate Swirl Pumpkin Bread

Ingredients

  • 1 cup (240g) pumpkin puree
  • 3/4 cup (105g) coconut sugar
  • 1/4 cup (65g) Organic SunButter
  • 3/4 cup (180g) almond milk
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1 1/2 cups (185g) gluten-free flour
  • 2 tbsp (15g) coconut flour
  • 1 tbsp pumpkin pie spice
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 1/4 cup Chocolate SunButter

Directions

  • Preheat oven to 350°F.
  • Whisk together pumpkin, coconut sugar, SunButter, almond milk, vanilla, and vinegar.
  • Add flours, spices, baking powder, and salt. Stir until combined and smooth.
  • Transfer to a 8×8″ loaf pan that is lined with parchment paper and/or sprayed with oil. Smooth the top of the batter.
  • Dot the top with spoonfuls of Chocolate SunButter, and use a chopstick to swirl.
  • Bake for 50-55 minutes at 350°F.
  • Cool for 15 minutes before removing from the pan. Cool another 30 minutes or so before slicing.
  • Keep leftovers in an airtight container in the fridge for up to a week.

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