Embrace the flavors of fall with this Healthier Chocolate Chip Pumpkin Bread, a deliciously moist and tender loaf that’s perfect for cozy mornings or an afternoon treat. This gluten-free version is packed with pumpkin puree, warm pumpkin spice, and rich dark chocolate chips. Lightly sweetened with maple syrup or honey, it’s a guilt-free indulgence that combines the comforting flavors of autumn with the satisfying sweetness of chocolate. Whether you enjoy it warm out of the oven or as a snack throughout the week, this pumpkin bread is sure to become a seasonal favorite.
Why You’ll Love This:
You’ll love this Chocolate Chip Pumpkin Bread because it’s easy to make, naturally gluten-free, and full of wholesome ingredients. The rolled oats provide a hearty texture, while the pumpkin puree keeps the bread moist and flavorful. The blend of pumpkin spice adds a warm, cozy flavor, and the dark chocolate chips melt beautifully into each slice, making it feel indulgent without the guilt. Plus, this recipe is versatile, allowing you to customize it with flax eggs and dairy-free milk to suit your dietary needs.
Perfect Occasion:
This pumpkin bread is perfect for fall gatherings, whether you’re hosting brunch, sharing with friends, or just cozying up with a slice at home. It’s also a great treat to bring to potlucks, picnics, or as a homemade gift. The combination of pumpkin, chocolate, and spices makes it a hit during the autumn months, especially around Halloween and Thanksgiving. Serve it as a snack, dessert, or even a breakfast option for a tasty start to your day.
Decoration Tips:
To make your Chocolate Chip Pumpkin Bread even more festive, sprinkle additional chocolate chips on top before baking for a beautiful finish. You can also add a drizzle of melted dark chocolate or a dusting of powdered sugar after the loaf has cooled for a touch of sweetness. If you want to take the presentation to the next level, scatter a few pumpkin seeds or crushed nuts on top for added texture and a rustic look. Serve the bread on a decorative platter with a side of warm maple syrup or honey for extra indulgence.
Ingredients:
- 2 cups gluten-free rolled oats
- 1 cup pumpkin puree
- 1 tbsp pumpkin spice (adjust to taste)
- 4 eggs (or flax eggs for a vegan option)
- 1/3 cup milk of choice (e.g., almond milk)
- 1 tsp baking soda
- 1 tsp vanilla extract
- Pinch of sea salt (optional)
- 1/3 cup maple syrup (or raw honey)
- ¾ cup dark chocolate chips, plus extra for topping
Instructions:
- Prepare the Batter:
In a high-speed blender or food processor, combine the rolled oats, pumpkin puree, pumpkin spice, eggs (or flax eggs), milk, baking soda, vanilla extract, sea salt (if using), and maple syrup or honey. Blend until the mixture is smooth and well combined. - Add Chocolate Chips:
Gently stir in the dark chocolate chips by hand, reserving some for the topping. - Prepare the Pan:
Line a 9″ x 5″ loaf pan with parchment paper. Pour the batter into the prepared pan, spreading it evenly. - Top and Bake:
Sprinkle the remaining chocolate chips on top of the batter. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve:
Let the pumpkin bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy warm or at room temperature.
Enjoy!
