It’s here! Pumpkin season and all things halloween, fall, cozy sweater weather, and slowing down our pace. I love this season so much, and this gluten free / dairy free pumpkin chocolate chip bread gives us all the feels. I always start pumpkin season off with this go-to recipe that’s super easy and the results yield perfectly spiced, sweetened and moist quick bread.
About the ingredients:
- Organic pumpkin puree: Do not (I repeat) do not confuse this with pumpkin pie filling! I recommend buying Trader Joe’s, Sprouts, or Whole Foods organic pumpkin puree, which is fully stocked in the stores now.
- Gluten free flour: I’ve recommend using Bob’s Redmill Gluten free 1:1 Baking Flour or Trader Joe’s Gluten free flour blend, which have a blend of rice flour, tapioca starch, xanthan gum.
- Coconut sugar: I use coconut sugar for most of my recipes, because it’s unrefined (unlike white sugar) and has a lower glycemic index level.
- Avocado oil: I use avocado oil for pretty much everything, also because it’s unrefined, easy for the body to digest and process, and doesn’t cause inflammation in the body. It’s also a healthy fat that your body can easily digest.
- Pumpkin pie spice: This is a blend of spices that typically include cinnamon, nutmeg, cloves, ginger, etc. so you don’t have to worry about sourcing those ingredients separately.
- Semi-sweet chocolate chips: I usually use the Enjoy Life brand, which you can find at Target, Sprouts, Whole Foods, and Walmart.
Baking Tips:
- Baking times vary depending on your oven – I have a convection oven and my pumpkin chocolate chip loaf finished baking in 50-55 minutes. Be sure to use a toothpick or knife and insert in the middle of the loaf comes out clean.
- Spray the pan with non-stick spray and line it with parchment paper to make it easier to remove from the loaf pan.
- Cool and store the loaf in an airtight container at room temp for 3 days.
SHARING IS CARING!
Be sure to tag me on Instagram and/or TikTok if you end up making the recipe! I hope you enjoy it and add this recipe to your seasonal rotation too.
Eat well,
Jasmine
Pumpkin Chocolate Chip Bread (gluten free, dairy free)
Ingredients
- 1 ½ cups Bob’s Redmill 1:1 All-purpose Gluten Free Flour
- 1 ½ tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 cup organic pumpkin puree
- ½ cup avocado oil
- 1 ½ cup organic coconut sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ¾ cup semi-sweet chocolate chips
- Non-stick spray or melted ghee for loaf pan
- Parchment paper
Instructions
- Preheat the oven to 350 degrees F. Butter or spray 1 – 9x5x3” loaf pan and line with parchment paper.
- In a large bowl, whisk together the flour, cinnamon, pumpkin spice, baking soda and salt.
- In another large bowl, whisk together the pumpkin puree and oil to combine, then whisk in the sugar, eggs and vanilla extract until combined. Fold in the chocolate chips with a rubber spatula.
- Fold the dry ingredients into the wet ingredients and be sure not to overmix.
- Pour the batter into the loaf pan, and gently knock the bottom of the pan against the countertop to even out the batter. Use a spatula to smooth out the top of the loaf.
- Bake in the center rack of the oven until a toothpick inserted into the center of the loaf comes out clean – about 50 to 60 minutes total, rotating the pan halfway through baking time.
- Transfer the pan to a wire rack and cool for 15 minutes. Invert the loaf onto the wire rack and cool completely before serving.
- Store in an airtight container for up to 3 days at room temp.
Working at Walmart
Thanks so much!