Autumn pumpkin bread recipe Oven - Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

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)
• 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