Gluten Free Pumpkin Bread with Chocolate Chips | The Speckled Palate
Gluten Free Pumpkin Bread with Chocolate Chips
15 mins prepServes 1
Gluten Free Pumpkin Bread with Chocolate Chips is the best kind of fall treat! Naturally sweetened, this easy pumpkin bread recipe highlights pumpkin puree, almond butter, dark chocolate and oats. This recipe is easy to make and even easier to eat!
0 Preheat the oven to 350°F. Spray a bread pan with baking spray, and set aside. (My loaf pan is 8" x 4 ½" x 2 ¾" high.)
1 In a large bowl, blend the almond butter, pumpkin puree and maple syrup together using a hand mixer, about 2-3 minutes.
2 Once smooth, crack in the eggs and mix until combined, about 1-2 minutes.
3 Measure in the rolled oats, cinnamon, baking soda and salt. Stir into the batter using a rubber spatula.
4 Pour in the chocolate chips, and fold into the batter using the rubber spatula.
5 Pour the batter into the prepared bread pan.
6 Bake for 50-55 minutes or until the bread has browned and an inserted knife comes out clean. (This may vary from oven to oven.)
7 Let the bread cool, then turn over the loaf pan and free the bread from it. Slice and enjoy!
