Autumn pumpkin bread Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

• 20 g (30 ml / 2 tbsp) chia seeds *
• 385 g (2 3/4 cups) all-purpose flour "La Merveilleuse"
• 75 g (1/3 cup) cane sugar
• 5 ml (1 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground nutmeg
• 1 ml (1/4 tsp) ground allspice
• 3.5 ml (3/4 teaspoon) salt
• 7.5 ml (1 1/2 tsp) Instant yeast
• 375 g (1 1/2 cups) pumpkin puree
• 60 ml (4 tbsp) plant-based milk substitute ** of your choice
• 2 large eggs (110 g) (see version without egg below)
• 45 ml (3 tbsp) light olive oil
• 30 ml (2 tbsp) maple syrup
• 80 g (1/2 cup) semi-sweet chocolate chips
• 70 g (1/2 cup) pumpkin seeds

PREPARATION

1. Finely grind the chia in a coffee grinder.
2. In a large bowl, mix together the following dry ingredients: ground chia, flour, sugar, spices, salt and baking powder. Set aside.
3. In a small saucepan, heat the pumpkin puree and vegetable beverage to a temperature of 45 °C to 47 °C (113 °F to 115 °F).
4. Remove from the heat and add the eggs, oil and maple syrup. Whisk well and pour over the dry ingredients.
5. Beat with an electric mixer or stand mixer with the flat beater on medium speed for about 2 minutes or until batter has thickened.
6. Cover the bowl with a damp cloth and let rise at room temperature, away from drafts, for 45 minutes to 1 hour (the dough will be ready when it has doubled in size and is slightly cracked on top).
7. After this resting time, stir the dough well using a wooden spoon. Add the pumpkin seeds and chocolate chips and stir again.
8. Line a 23 cm x 13 cm (9 in x 5 in) rectangular pan with parchment paper. 
9. Place the dough in the mold and spread it evenly using a wet spatula. Place the pan in the oven on the central rack with the light on, placing a bowl containing 500 ml (2 cups) of hot water inside the oven. Let rise for about 25 to 30 minutes. The bread will be ready to bake when a light touch of the finger on the dough leaves an imprint that no longer bounces when touched. Without removing the bread, turn the oven to 180 °C (350 °F). After 20 minutes of cooking, cover to prevent the top from cooking too quickly.
10. Bake for about 1 hour to 1 hour 10 minutes or until the bread is golden brown. The cooking time may vary depending on the coating of the mold used.
11. Remove from the oven, unmold and let cool on a rack.