Grease a 9x5-inch loaf pan.
Place chia seeds, coconut oil and water in a pan over medium heat and bring to a boil.
Immediately, remove the pan of chia seed mixture from heat and set aside to cool completely.
Place tapioca flour, ground pumpkin seeds, baking powder, baking soda, pumpkin pie spice, and salt in a bowl and mix well.
In a separate bowl, place pumpkin puree, maple syrup, vanilla extract, and vinegar, and beat until well combined.
Add chia seeds mixture and stir to combine well.
Add pumpkin mixture into the bowl with flour mixture and mix until well combined.
Gently, fold in chocolate chips.
Place the bread mixture into the prepared loaf pan evenly.
Bake for approximately 40–45 minutes or until a wooden skewer inserted in the center comes out clean.
Remove the bread pan from the oven and place onto a wire rack to cool for about 15 minutes.
Now, invert the bread onto the wire rack to cool completely before slicing.
With a sharp knife, cut the bread loaf into desired-sized slices and serve.
Preparation time: 15 minutes
Cooking time: 45 minutes
Total time: 1 hour
Servings: 8
Nutritional Values
Calories 301
Total Fat 19.4 g
Saturated Fat 10 g
Cholesterol 0 mg
Sodium 158 mg
Total Carbs 31.9 g
Fiber 1.9 g
Sugar 11.8 g
Protein 5.8 g
Chocolate Buttermilk Bread
Ingredients
1¾ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup white sugar
½ cup butter, softened
