1 3/4 cup gluten free baking flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 cup any sugar
1 cup unsweetened apple sauce
1/2 cup of almond milk
1 tsp apple cider vinegar
2 tsp vanilla extract
1/2 cup mini chocolate chips
Preheat oven to 350 degrees.
in a small bowl, whisk together apple cider vinegar and almond milk. This makes vegan buttermilk. (set aside)
In a large bowl, sift the first four ingredients (all the dry ingredients) together. Set aside.
In a medium bowl, whisk together the pumpkin, sugar, applesauce, vanilla and the apple cider/almond milk mixture.
Then add the wet ingredients into the dry ingredients. Stir until just combined. Add chocolate chips.
Line a 9in loaf pan with parchment paper. Poor the batter into the pan.
Bake for 50-60 minutes. Use a toothpick to test.