Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray, set aside. In a large bowl, sift together flours, sugar, baking powder and soda, salt and spices.
In a small bowl, whisk together pumpkin, oil, syrup, milk, and vanilla. Add the wet mixture to the dry mixture and stir well. Add the apple cider vinegar, stir again.
Fold in the dark chocolate chips. Pour batter into prepared loaf pan, spreading evenly. Bake for 40-50 minutes or until toothpick inserted into center comes out clean.
remove pan from oven, allow bread to cool in pan for 20 minutes. Remove bread from pan and place on cooling rack to cool completely.
A slice of vegan pumpkin bread studded with dark chocolate chips makes for a healthy fall snack! This quick bread recipe is also gluten free and easy to make.
When fall arrives, pumpkin spice baking on the weekend is the best! Grab a can of pumpkin, chocolate chips, and few pantry staples to make this wonderful pumpkin bread recipe.
Keep leftover bread in an airtight container in the fridge for up to 5 days, or freeze individual slices for up to 3 months.
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