Chocolate Chip Vegan Pumpkin Bread (Gluten Free + Refined Sugar Free)

Directions

1. 1
   Preheat oven to 350F. Grease an 8.5 x 4.5" loaf pan (you can also use a 9x5 pan) with coconut oil and/or line with parchment paper.
2. 2
   Combine pumpkin puree, almond milk, coconut sugar, nut butter, coconut oil, vanilla extract, and flax meal, stirring to combine.
3. 3
   Add oat flour, almond flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until combined. Fold in chocolate chunks.
4. 4
   Pour into loaf pan and even out the top.
5. 5
   Add chocolate chips on top and if desired, some chopped pecans.
6. 6
   Bake for about an hour, or until a knife or toothpick inserted into the center comes out clean. If your loaf looks like it's getting too brown, tent with tin foil on top after 45 minutes. If youre using a 9x5 pan, check on the banana bread after 40-45 minutes.Once done, let cool in the pan for 15 minutes and then remove from pan and place on a wire rack to cool completely before slicing.Store leftovers tightly wrapped in plastic wrap, foil, or in a sealed container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to slice it and then freeze and heat a piece in the microwave when I want it!