It’s time to Pumpkin Spice ourselves.
We’ve waited all year for this, and you better believe the first recipe using a Pumpkin Spice Rickaroon is gonna have a whole lotta chocolate too.
We bring you:
Vegan + Gluten Free Pumpkin Chocolate Bread
2 cups gluten free flour
2 flax eggs
1/2 cup coconut sugar
1/4 cup maple syrup
1 cup pumpkin puree
2 tbsp pumpkin pie spice
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp sea salt
2 cups chocolate chips
2 Pumpkin Spice Rickaroons
Preheat oven to 350 F. Grease a bread pan or line it with parchment paper. Unwrap 2 Pumpkin Spice Rickaroons and press them evenly into the bottom of the pan, creating the first layer of the bread.
In a large bowl whisk the flour, coconut sugar, pumpkin pie spice, baking soda, and salt. Once combined, add flax eggs, maple syrup and pumpkin puree. DON’T OVER STIR!
Fold in 1 cup chocolate chips to the batter. Pour entire batter into pan and spread evenly.
Bake for 45 minutes or until a knife comes out clean. Remove from oven and let cool ENTIRELY before you add the melted chocolate!
Melt 1 cup chocolate chips in the microwave and once the bread is cool, go all out with that drizzle. Cover the loaf and eat as is, or set in the refrigerator for the chocolate to harden a bit.