Ingredients
- 1 1/2 cups Bob’s Red Mill Cassava Flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup canned pumpkin puree
- 1/2 cup oil (avocado, olive, or melted & cooled coconut)
- 1/2 cup maple syrup
- 1/4 cup non-dairy milk (such as hemp or soy)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 375ºF and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together cassava flour, pumpkin pie spice, baking soda, and sea salt.
- In a large bowl, whisk the canned pumpkin, oil, maple syrup, and non-dairy milk until smooth.
- Add in eggs and vanilla extract; whisk until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Fold in the mini chocolate chips.
- Pour batter into the prepared loaf pan, topping with extra chocolate chips if desired.
- Bake at 375ºF for 35 minutes. Then, reduce oven temperature to 350ºF and bake an additional 5–10 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for about 20 minutes before removing and slicing.
- Enjoy!
Notes
- Use room temperature eggs for best texture.
- You can omit the chocolate chips or substitute with dried fruit or nuts if not nut-free.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 9g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
