Embrace the cozy flavors of fall with this delightful Chocolate Chip Pumpkin Bread. This gluten-free treat is packed with the warm, earthy flavor of pumpkin and spiced up with pumpkin spice, making it the perfect companion for a crisp autumn day. Dark chocolate chips are swirled into the batter, adding a touch of indulgence, while the optional pumpkin seeds provide a satisfying crunch on top. Moist, flavorful, and simple to make, this bread is a must-have for any fall gathering or a comforting treat to enjoy with a warm drink.
Why You’ll Love This:
You’ll love this Chocolate Chip Pumpkin Bread for its moist, tender crumb and rich flavor. The combination of pumpkin puree, warm spices, and dark chocolate creates a dessert that’s both comforting and indulgent. The use of gluten-free rolled oats keeps the bread light and healthy, while the maple syrup adds a natural sweetness that pairs perfectly with the spices. Whether you enjoy it for breakfast, as a snack, or as a dessert, this pumpkin bread is sure to become a fall favorite.
Perfect Occasion:
This pumpkin bread is perfect for fall gatherings, such as Thanksgiving, Halloween, or any cozy get-together with family and friends. It’s also an excellent choice for a weekend baking project, filling your home with the warm, inviting aroma of spices and pumpkin. Serve it warm with a cup of coffee, tea, or hot cider for the ultimate autumn treat. Whether you’re entertaining guests or enjoying a quiet afternoon, this bread is sure to bring a touch of seasonal comfort to your table.
Decoration Tips:
For a beautiful finish, sprinkle extra dark chocolate chips and pumpkin seeds on top of the bread before baking. This not only adds a decorative touch but also enhances the flavor and texture of the finished loaf. You can also dust the top with a little powdered sugar after baking for a simple yet elegant presentation. Serve the bread on a rustic wooden board or a festive fall-themed plate to highlight its seasonal appeal.
Ingredients:
- 2 cups gluten-free rolled oats
- 1 cup pumpkin puree
- 1 tablespoon pumpkin spice (add more for extra flavor)
- 4 eggs (or flax eggs if you prefer)
- 1/3 cup milk of choice (almond milk works great)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup (or raw honey)
- 3/4 cup dark chocolate chips
- Pumpkin seeds (optional, for topping)
Instructions:
- Prepare the Batter:
- Preheat your oven to 350°F (175°C). Line a 9” x 5” loaf pan with parchment paper, making sure to cover all sides.
- In a high-speed blender, combine the gluten-free rolled oats, pumpkin puree, pumpkin spice, eggs (or flax eggs), milk, baking soda, vanilla extract, and maple syrup. Blend until the mixture is smooth and well combined.
- Add the Chocolate Chips:
- Once the batter is smooth, stir in the dark chocolate chips by hand, ensuring they are evenly distributed throughout the batter.
- Bake the Bread:
- Pour the batter into the prepared loaf pan, spreading it out evenly.
- Sprinkle additional dark chocolate chips on top for extra chocolatey goodness.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes.
- Optionally, top with pumpkin seeds for a crunchy finish.
- Slice the bread and serve warm or at room temperature.
Enjoy!
