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!

Author: Flavor the Moments

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 10 servings

Calories: 195 kcal per serving

Ingredients

2 - eggs
¼ cup - oil
⅔ cup - maple syrup
1 cup - pumpkin puree
2 teaspoons - pumpkin pie spice
1 cup - oat flour
1 cup - almond flour
1 tsp - baking powder
½ tsp - baking soda
¼ tsp - sea salt
½ cup - mini dark chocolate chips

Instructions

Preheat the oven to 350 degrees and grease a standard loaf pan with cooking spray or oil.
Place the eggs, oil, maple syrup, pumpkin and pumpkin pie spice in a large bowl and whisk well to combine.
Add the oat flour, almond flour, baking powder, baking soda and salt and whisk until incorporated and no lumps remain.
Add in all but 2 tablespoons of the chocolate chips and whisk to combine.
Pour the batter into the prepared pan and spread evenly, then top with the remaining chocolate chips.
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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