Quinoa Flour Pumpkin Bread

Spiced with cinnamon, nutmeg, ginger and allspice this moist and tender Chocolate Chip Pumpkin Bread is everything a pumpkin quick bread should be but a tad healthier, gluten-free and vegan.

1⅔ cups quinoa flour
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoons pumpkin pie spice (see note)
1 teaspoon cinnamon
½ teaspoon sea salt
1 cup canned pumpkin puree
1 cup coconut sugar (or other unrefined granulated sugar)
1 teaspoon vanilla
¼ cup coconut oil, in a liquid state
¼ cup unsweetened apple sauce
1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)
¼ cup dairy-free mini chocolate chips, chopped pecans or chopped walnuts (optional)

View the full recipe at Eating Bird Food →