Gluten-Free Pumpkin Bread is a blend of almond flour and oat flour, which gives this bread a moist, amazing texture. It has minimal oil, no refined sugar, and it comes together in one bowl!
1/2cupmini dark chocolate chipsreserve 2 tablespoons for the top of the bread
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.
2 large eggs, 1/4 cup oil, 2/3 cup maple syrup, 1 cup pumpkin puree, 2 teaspoons pumpkin pie spice
Add the oat flour, almond flour, baking powder, baking soda and salt and whisk until incorporated and no lumps remain.
1 cup oat flour, 1 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
Add in all but 2 tablespoons of the chocolate chips and whisk to combine.
1/2 cup mini dark chocolate chips
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!
Notes
Pro tip: For best results, use finely ground almond flour for the most optimal texture. Do not use almond meal as it includes the skin of the almonds and lends a coarser texture.
I used Lily's mini dark chocolate chips which are dairy and sugar free. They're every bit as delicious and a great way to minimize the amount of sugar in this recipe.
Leftover gluten-free pumpkin bread will keep at room temperature for 3 days or in the refrigerator for up to one week.
Swap the chocolate chips for pecans, walnuts or pepitas!