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Gluten-Free Pumpkin Bread
I’ve had a lot of pumpkin bread recipes in my day, and this Gluten-Free Pumpkin Bread rivals the best of them. It’s got a moist yet hearty texture thanks to a unique blend of almond flour and oat flour, and has the flavors of maple, dark chocolate chips and plenty of pumpkin spice. There’s no refined sugar or dairy in sight, and it comes together in one bowl!
Ingredients
Instructions
- Step 1
Preheat the oven to 350 degrees and grease a standard loaf pan with cooking spray or oil.
- Step 2
Place the eggs, oil, maple syrup, pumpkin and pumpkin pie spice in a large bowl and whisk well to combine.
- Step 3
Add the oat flour, almond flour, baking powder, baking soda and salt and whisk until incorporated and no lumps remain.
- Step 4
Add in all but 2 tablespoons of the chocolate chips and whisk to combine.
- Step 5
Pour the batter into the prepared pan and spread evenly, then top with the remaining chocolate chips.
- Step 6
Bake for 50-60 minutes until lightly golden brown and a toothpick inserted into the middle comes out fairly clean. Remove from heat and cool completely on a wire rack. Slice and enjoy!
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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