Pumpkin Chocolate Chip Bread- is an easy one bowl recipe that's perfectly moist and chocked full of dark chocolate chips. A delicious treat that's a must make for the Fall. Gluten-free, Dairy-free, Refined Sugar-free, Easy.
So I know it's officially not Fall yet on the calendar, but it's close enough to start sharing some of our favorite pumpkin and Fall-ish recipes with you!
And this Pumpkin Chocolate Chip Bread is one of our favorites, along with these no bake Pumpkin Pie Energy Balls.
I especially love this time of year since I'm all about enjoying the comfort foods that go along with it....
So give me all the soups, stews, chili and pumpkin recipes and I'm one happy camper.
And if you're gearing up for all the classic comfort foods then I highly recommend you check out this Vegan Minestrone Soup or this Slow Cooker Lentil Soup..
Ingredients for pumpkin chocolate chip bread...
- Oat flour
- Almond flour
- Spices
- Baking soda & baking powder
- Coconut oil
- Maple syrup
- Pumpkin Puree
- Eggs
- Vanilla extract
- Chocolate Chips
How to make this..
Full directions are found in the recipe card below!
Start by preheating the oven to 350 degrees and line a 9x5 loaf pan with parchment paper or grease the pan with coconut oil or a cooking spray.
Next add the flours, baking powder, baking soda, spices and salt to a large mixing bowl and whisk together.
Add wet ingredients and combine till incorporated. Fold in dark chocolate chips.
Pour into prepared loaf pan and top with additional chocolate chips.
Bake in preheated oven till toothpick inserted comes out clean.
Allow to cool at least 30 minutes prior to removing from pan.
Storage notes & tips...
This will store at room temperature covered for no more than 2 days. For longer storage keep covered and sealed in the fridge for up to a week.
You can freeze this bread sealed in a freezer safe container for up to 3 months.
I personally recommend slicing before freezing the bread if you want to easily be able to serve individual portions.
Allow to thaw overnight in fridge prior to serving.
Other classic comfort foods...
📖 Recipe
Pumpkin Chocolate Chip Bread (Gluten-Free, Dairy-Free)
Ingredients
Dry ingredients:
- 1 ½ cups gluten free oat flour
- ½ cup almond flour
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. allspice
- 1 tsp. baking soda
- ¾ tsp. baking powder
- ½ tsp. salt
Wet ingredients:
- 2 eggs
- ⅓ cup maple syrup
- 1 cup pumpkin puree
- 1 tsp. vanilla extract
- ½ cup coconut oil melted
- 1 cup dark chocolate chips reserving ¼ cup for topping
Instructions
- Preheat oven to 350 degrees.
- Grease 9 x 5 loaf pan with coconut oil or line with parchment paper.
- Combine all dry ingredients in large mixing bowl and stir.
- Place all wet ingredients in small bowl & whisk together.
- Add wet ingredients to dry & combine till incorporated.
- Pour into loaf pan and top with additional chocolate chips.
- Bake 55-60 minutes until toothpick comes out clean.
- Allow to cool at least 30 minutes prior to removing from pan.
Nutrition
Updated- originally posted October 2017
Tina
I love sweet bread with chocolate! Isn't everything better with chocolate?
Cindy
I LOVE that this pumpkin bread is so darn healthy too - you've got it all!
Savita
Love chocolate and pumpkin, specially with spices and nutty almond flour.. super yumm!
Traci @ The Kitchen Girl
Oh nice! I'm loving the gluten free spin on this recipe! Love oat and almond flour, way more than coconut flour. Can't go wrong with that combo 🙂
suzykaradsheh
Saving this to try! Love chocolate and pumpkin together!
Stephanie
Thanks Suzy 🙂 Hope you Enjoy!