Chocolate Chip Pumpkin Bread (cholesterol free!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 383.8
- Total Fat: 26.3 g
- Cholesterol: 0.0 mg
- Sodium: 245.1 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 4.0 g
- Protein: 3.8 g
View full nutritional breakdown of Chocolate Chip Pumpkin Bread (cholesterol free!) calories by ingredient
Introduction
Dairy, egg, and cholesterol free! Dairy, egg, and cholesterol free!Number of Servings: 12
Ingredients
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1 tbsp Chia Seeds mixed with 3 tbsp of water
1.2 cup Pumpkin Puree- Libby's Easy Pumpkin Pie Mix (by SUGAR5783)
1.25 cup Coconut Oil
.66 cup, packed Brown Sugar
.25 cup Oatly oat milk (by INTHEMAPLEWOODS)
2 cup King Arthur 100% Unbleached White Whole Wheat Flour
1 tsp Baking Soda
.5 tsp Salt
.5 tsp Pumpkin Pie spice
96 gram(s) Chocolate Chips, Enjoy Life (by MOM4CHILDREN)
Tips
Let it cool really well and slice with a serrated knife to get the slices nice and thin.
It's good toasted, but you will still need a fork!
Directions
Preheat oven to 350.
Grease a loaf pan lightly with canola oil.
In a small bowl, combine chia seeds and water. Stir and let it sit for 5 minutes.
In a large bowl, mix pumpkin puree and melted coconut oil*. Then add the brown sugar, oat milk and chia seed mix. Mix well.
Add the flour, banking soda, salt, and pumpkin pie spice and stir just till combined. Don't over mix.
Fold in the chocolate chips**.
Pour into loaf pan and bake for 1 hour and 20 min, or until a toothpick inserted in the center comes out clean.
Let it cool for a few minutes and then transfer to cooling rack. After about a half hour and slice.
It's great toasted!
*vegan butter can be substituted if you have it. Don't use regular butter to keep this cholesterol free
**make sure the chocoalte chip brand you use is dairy free to keep this dish cholesterol free
Serving Size: 12
Grease a loaf pan lightly with canola oil.
In a small bowl, combine chia seeds and water. Stir and let it sit for 5 minutes.
In a large bowl, mix pumpkin puree and melted coconut oil*. Then add the brown sugar, oat milk and chia seed mix. Mix well.
Add the flour, banking soda, salt, and pumpkin pie spice and stir just till combined. Don't over mix.
Fold in the chocolate chips**.
Pour into loaf pan and bake for 1 hour and 20 min, or until a toothpick inserted in the center comes out clean.
Let it cool for a few minutes and then transfer to cooling rack. After about a half hour and slice.
It's great toasted!
*vegan butter can be substituted if you have it. Don't use regular butter to keep this cholesterol free
**make sure the chocoalte chip brand you use is dairy free to keep this dish cholesterol free
Serving Size: 12
Member Ratings For This Recipe
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NIGHTGLOW
