Embrace the flavors of fall with this irresistible Chocolate Chip Pumpkin Bread! Perfectly spiced and studded with dark chocolate chips, this gluten-free treat will become a seasonal favorite. Follow this easy recipe to make a loaf that’s moist, flavorful, and absolutely delicious.
Ingredients:
- 2 cups gluten-free rolled oats
- 1 cup pumpkin puree
- 1 tablespoon pumpkin spice (adjust according to your taste)
- 4 large eggs (or flax eggs for a vegan option)
- 1/3 cup milk of your choice (almond milk recommended)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup (or raw honey)
- 3/4 cup dark chocolate chips
- Pumpkin seeds (optional for topping)
Instructions:
- In a high-speed blender, blend all ingredients except the dark chocolate chips and pumpkin seeds until smooth and well combined.
- Gently fold in the dark chocolate chips.
- Pour the batter into a loaf pan lined with parchment paper. A 9” x 5” loaf pan works perfectly.
- Sprinkle additional dark chocolate chips on top of the batter for extra indulgence.
- Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Optionally, sprinkle pumpkin seeds on top before serving.
- Allow the bread to cool for about 15 minutes before slicing. Enjoy your fall-inspired treat!
Notes:
- For a richer pumpkin flavor, you can increase the amount of pumpkin spice.
- Flax eggs can be used as a substitute for regular eggs to make this recipe vegan-friendly.
Enjoy your homemade Chocolate Chip Pumpkin Bread—perfect for a cozy fall day! 🧡
