Delicious gluten-free pumpkin chocolate chip bread with a touch of fall spices

Embrace the comforting flavors of fall with this delicious Pumpkin Chocolate Chip Bread. This gluten-free treat is packed with the warm, earthy flavor of pumpkin and is enhanced with pumpkin spice, making it the perfect companion for a crisp fall day. Dark chocolate chips are stirred into the dough for a touch of indulgence, while optional pumpkin seeds add 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 beverage.

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. Using gluten-free oats keeps the bread light and healthy, while maple syrup adds a natural sweetness that pairs perfectly with the spices. Whether you enjoy it for breakfast, a snack, or dessert, this pumpkin bread is sure to become a fall favorite.

Perfect opportunity:

This pumpkin bread is perfect for fall gatherings, like Thanksgiving, Halloween, or any cozy get-together with family and friends. It’s also a great choice for a weekend baking project, filling your home with the warm, inviting aroma of pumpkin spice. Serve it warm with a cup of coffee, tea, or mulled cider for the ultimate fall 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.

Decorating tips:

For a perfect finish, sprinkle the loaf with dark chocolate chips and pumpkin seeds 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 loaf on a rustic wooden board or a festive fall-themed plate to highlight its seasonal appeal.

Ingredients:

• 2 cups gluten-free oatmeal
• 1 cup pumpkin puree
• 1 tablespoon pumpkin spice (add more for more flavor)
• 4 eggs (or flax eggs if you prefer)
• 1/3 cup milk of your 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 garnish)

Instructions:

1. Prepare the dough:
   • Preheat your oven to 350°F (175°C). Line a 9-inch x 5-inch loaf pan with parchment paper, making sure to cover all sides.
   • In a high-speed blender, combine gluten-free oats, pumpkin puree, pumpkin spice, eggs (or flax eggs), milk, baking soda, vanilla extract, and maple syrup. Blend until smooth and well combined.
2. Add the chocolate chips:
   • Once the batter is smooth, fold in the dark chocolate chips by hand, making sure they are evenly distributed throughout the batter.

3. Bake the bread:
   • Pour the batter into the prepared cake tin, spreading it evenly.
   • Sprinkle additional dark chocolate chips on top for extra chocolatey flavor.
   • Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
4. Let cool and serve:
   • Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes.
   • Optionally, garnish with pumpkin seeds for a crunchy finish.
   • Cut the bread into slices and serve warm or at room temperature.

Appreciate!