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Gluten Free Pumpkin Bread with Chocolate Chips

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!

Prep Time
15 mins
Cook Time
15 mins
Additional Time
45 mins
Total Time
1 hr 50 mins
Servings: 1 loaf
Calories: 331 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 cup almond butter unsweetened, if possible
  • 2/3 cup pumpkin puree
  • 1/3 cup maple syrup
  • 2 eggs
  • 2/3 cup old-fashioned rolled oats not the instant kind
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking soda
  • ½ teaspoon kosher salt
  • ½ cup chocolate chips dark chocolate

Instructions

    Cup of Yum
  1. 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.)
  2. In a large bowl, blend the almond butter, pumpkin puree and maple syrup together using a hand mixer, about 2-3 minutes.
  3. Once smooth, crack in the eggs and mix until combined, about 1-2 minutes.
  4. Measure in the rolled oats, cinnamon, baking soda and salt. Stir into the batter using a rubber spatula.
  5. Pour in the chocolate chips, and fold into the batter using the rubber spatula.
  6. Pour the batter into the prepared bread pan.
  7. 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.)
  8. Let the bread cool, then turn over the loaf pan and free the bread from it. Slice and enjoy!

Notes

  • It's important to let this bread cool because it can potentially fall apart on you if it's still really hot and you're trying to slice it.
  • Food allergy swaps and substitutions:
  • Easy Entertaining Tip: Instead of waking up early and putting this together before guests arrive for breakfast or brunch, bake it the night before. The bread slices better at room temperature.
  • Oats: Many of them are gluten free. Please read the label on yours to ensure they are.
  • Almonds: If you or a guest has a tree nut allergy, peanut butter would be a good swap here. Sun butter is not a good swap. (We've tried it, and it was a gigantic fail.)
  • Dairy: Read the label on your chocolate to confirm it is dairy free. Dark chocolate chips are my favorite for this reason, but you can certainly use bittersweet or even milk chocolate if you're not feeding this to someone with a dairy sensitivity or allergy.

Nutrition Information

Serving 1g Calories 331kcal (17%) Carbohydrates 29g (10%) Protein 10g (20%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 17g Cholesterol 47mg (16%) Sodium 392mg (16%) Fiber 6g (24%) Sugar 16g (32%)

Nutrition Facts

Serving: 1loaf

Amount Per Serving

Calories 331

% Daily Value*

Serving 1g
Calories 331kcal 17%
Carbohydrates 29g 10%
Protein 10g 20%
Fat 22g 34%
Saturated Fat 4g 20%
Polyunsaturated Fat 17g 100%
Cholesterol 47mg 16%
Sodium 392mg 16%
Fiber 6g 24%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.