Healthier Chocolate Chip Pumpkin Bread: A Fall-Inspired Delight

Healthier Chocolate Chip Pumpkin Bread: A Fall-Inspired Delight

Embrace the flavors of fall with this healthier Pumpkin Chocolate Chip 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 spices, and rich dark chocolate chips. Lightly sweetened with maple syrup or honey, it’s a guilt-free treat that combines the comforting flavors of fall with the satisfying sweetness of chocolate. Whether you enjoy it warm out of the oven or snack on it throughout the week, this pumpkin bread is sure to become a seasonal favorite.

Why you’ll love this:

You’ll love this pumpkin chocolate chip 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 pumpkin spice blend adds a warm, cozy flavor, and the dark chocolate chips melt beautifully into each slice, giving it a guilt-free indulgence. Plus, this recipe is versatile, allowing you to customize it with flax eggs and dairy-free milk to suit your dietary needs.

Perfect opportunity:

This pumpkin bread is perfect for fall gatherings, whether you’re hosting brunch, sharing with friends, or just relaxing 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 fall months, especially around Halloween and Thanksgiving. Serve it as a snack, dessert, or even a breakfast option to start your day off right.

Decorating tips:

replaces the word nice with empty make your chocolate chip pumpkin bread even more festive, sprinkle extra chocolate chips on top before baking for a beautiful finish. You can also add a drizzle of melted dark chocolate or a little powdered sugar once the bread has cooled for a touch of sweetness. If you want to elevate the presentation, scatter a few pumpkin seeds or chopped walnuts 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 an extra indulgent treat.

Ingredients:

• 2 cups gluten-free oatmeal
• 1 cup pumpkin puree
• 1 tablespoon pumpkin spice (adjust to taste)
• 4 eggs (or flax eggs for a vegan option)
• 1/3 cup milk of your choice (e.g. almond milk)
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• replaces the word nice with emptych of sea salt (optional)
• 1/3 cup maple syrup (or raw honey)
• ¾ cup dark chocolate chips, plus extra for garnish

Instructions:

1. Prepare the dough:
   In a high-speed blender or food processor, combine the 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 smooth and well combined.
2. Add chocolate chips:
   Gently fold in the dark chocolate chips by hand, reserving some for garnish.
3. Prepare the pan:
   Line a 9-inch x 5-inch loaf pan with parchment paper. Pour batter into prepared pan, spreading evenly.
4. Fill and cook:
   Sprinkle remaining chocolate chips over dough. Bake in preheated 350°F (175°C) oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cool and serve:
   Let the pumpkin bread cool in the pan for about 15 minutes before transferring to a wire rack to cool completely. Cut into slices and enjoy warm or at room temperature.

Appreciate!