Name: Chocolate Chip Vegan Pumpkin Bread
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 12 slices
Ingredients: 1⅓ cups (325g) pure pumpkin puree; ¼ cup almond milk (or other dairy-free milk or choice); ½ cup coconut sugar; ¼ cup (64g) nut or seed butter of choice (I used almond butter); ¼ cup (50g) coconut oil (melted); 1 teaspoon vanilla extract; 2 tablespoons flax meal; 1 cup (120g) Bob's Red Mill gluten-free oat flour; 1 cup (96g) Bob's Red Mill blanched almond flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon sea salt; 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves + ¼ teaspoon ground ginger); ⅔ cup (4 oz.) chocolate chunks or chips (plus more for topping)