Gluten-Free Chocolate Chip Pumpkin Bread
A moist & delicious gluten-free chocolate chip pumpkin bread with the perfect, classic flavor. Enjoy for breakfast, as a snack, or dessert! Made with oat & almond flour, pumpkin, greek yogurt, and honey.
My teenagers especially love grabbing a slice of the moist and delicious gluten-free chocolate chip pumpkin bread on their way to school in the morning for breakfast or after they come home as a snack. It’s made gluten-free with almond and oat flour. They provide a rich, earthy flavor you can’t get with processed white flour. And this quick bread is naturally sweetened with honey, dramatically cutting down the sugar load. This bread is super easy to make and yummy enough for dessert!
Why You’ll Love This Fluffy Almond Flour Pancake Recipe:
- It’s naturally sweetened without any processed sugar.
- All the ingredients are easily digestible for a gentle tummy.
- The pancakes are delicious regardless of a food allergy.
- The simple ingredients are affordable and easy to find.
How Do You Make My Gluten-Free Chocolate Chip Pumpkin Bread Recipe?
Step 1: Prep Your Oats
Preheat your oven to 350°F. Line a 4×8″ baking pan with parchment paper. Then spray lightly with non-stick cooking spray. If grinding your own oat flour, measure about 1/2 cup of oats and grind them in your blender. I love using my Nutribullet because it only takes about six seconds.
Step 2: Add the Wet Ingredients
Add the wet ingredients to a medium-sized mixing bowl, including eggs, pumpkin puree, honey, greek yogurt, and vanilla extract. Mix with a whisk until well blended.
Step 3: Add the Dry Ingredients
Add the dry ingredients to the mixing bowl, including almond flour, oat flour, pumpkin pie spice, cinnamon, baking soda, and salt. Mix with a whisk until well blended
Step 4: Add the Chocolate
Add almost all of the chocolate chips. Gently mix with a spatula until all the ingredients are evenly distributed.
Step 5: Pour and Bake
Pour the batter into your prepared pan. Sprinkle remaining chocolate chips on top. Bake for 50-55 minutes or until a toothpick comes out clean.
Gluten-Free Chocolate Chip Pumpkin Bread
Ingredients
WET INGREDIENTS:
- 3 eggs
- 1 cup pumpkin puree
- 1/2 cup honey
- 1/4 cup plain greek yogurt
- 2 teaspoons vanilla extract
DRY INGREDIENTS:
- 2-1/2 cups almond flour
- 1/2 cup oat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F. Line a 4×8" baking pan with parchment paper. Then spray lightly with non-stick cooking spray. If grinding your own oat flour, measure about 1/2 cup of oats and grind them in your blender.
- Add the wet ingredients to a medium-sized mixing bowl, including eggs, pumpkin puree, honey, greek yogurt, and vanilla extract. Mix with a whisk until well blended.
- Add the dry ingredients to the mixing bowl, including almond flour, oat flour, pumpkin pie spice, cinnamon, baking soda, and salt. Mix with a whisk until well blended.
- Add almost all of the chocolate chips. Gently mix with a spatula until all the ingredients are evenly distributed.
- Pour the batter into your prepared pan. Sprinkle remaining chocolate chips on top. Bake for 50-55 minutes or until a toothpick comes out clean.
- Allow to cool before slicing.
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