Pumpkin Chocolate Chip Bread
Moist, rich pumpkin chocolate chip bread that’s just sweet enough and studded with melty dairy-free chocolate chips. Made with almond and oat flour for a flexible, gluten-free friendly loaf that’s perfect for pumpkin season.
Ingredients
Ingredients
- 1 cup pumpkin purée
- 2 eggs or flax eggs
- 1/2 cup maple syrup
- 1/4 cup avocado oil
- 1 tsp vanilla extract
- 1 1/2 cups almond flour
- 1/2 cup oat flour
- 1 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350°F. Grease or line a loaf pan with parchment.
- Whisk together pumpkin, eggs, maple syrup, oil, and vanilla.
- Add almond flour, oat flour, baking soda, pumpkin pie spice, and salt. Mix until just combined.
- Fold in chocolate chips.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake 45–50 minutes, or until a toothpick comes out mostly clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
Rachel’s Tip: If the top browns too fast, tent with foil halfway through. Let it cool fully before slicing — warm bread crumbles more!