Delicious pumpkin bread with a Snickerdoodle topping that can be made with or without chocolate chips!
Author: The Gracious Pantry
Standar Loaf Pan
½cupunsweetened apple sauce
½cupbutter(or virgin coconut oil, melted, but not hot)
½cupunsweetened almond milk
2tsp.pure vanilla extract
3cupsoat flour(gluten free if needed)
¾cupgranular sweetener(Try Sucanat, coconut sugar or monk fruit)
1tsp.pumpkin pie spice(no sugar added)
¼cupmelted butter(or virgin coconut oil, melted)
Line a standard loaf pan with parchment paper, cut to fit. Then preheat the oven to 350 F.
Using an electric stand mixer with a large mixing bowl attachment, use the wire whip attachment to blend the wet ingredients together on medium-low to medium speed.
Once mixed, switch the paddle to the flat beater.
Add the dry ingredients and stir at low speed, speeding up to medium once the dry ingredients are incorporated.
Scrape the sides of the bowl with a rubber spatula, then use the mixer to quickly stir in anything that came off the sides of the bowl. Then stop mixing.
At this point, you can either pour the batter into the pan or add the chocolate chips to the batter if you choose to use them. I opted to use them here. So in this case, I would use the mixer to slowly and gently stir them in.
Pour the batter into the lined loaf pan.
Mix the topping ingredients in a separate bowl. It can be a large bowl, medium bowl, or small bowl. It only needs to hold approximately 1 ¼ cups of topping, so choose your bowl accordingly.
Sprinkle the Snickerdoodle topping over the top of the raw batter in the loaf pan, making sure to spread it around as evenly as you can. Bake for 60 minutes.
Remove from oven, leaving the loaf in the pan, and set on a wire rack to cool to room temperature before removing.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.