This cosy and sweet Chocolate Chip Pumpkin Bread is moist, spiced pumpkin goodness dotted with rich chocolate chips in every bite. This recipe is refined sugar free as it is sweetened with maple syrup and had flax eggs for fibre boost. Pumpkin bread recipes are notorious for either turning out too dense or way too bland. That’s where this recipe shines. It’s a fail-proof method that delivers big on both flavour and texture. it’s a great way to use up leftover pumpkin puree you didn’t know what to do with.
To create variations of the pumpkin bread, you can add chopped nuts, a swirl of nut butter, or even dried fruits such as sultanas or chopped apricots.
Easy Pumpkin Bread Recipe
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup pumpkin purée
- 1 tbsp pumpkin spice or more if you really want to enhance the flavour
- 4 flax eggs
- 1/2 cup milk of choice I used almond milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- pinch of sea salt
- 1/3 cup maple syrup
- ¾ cup dark chocolate chips
Instructions
- Combine all your ingredients except the chocolate chips in a high-speed blender or food processor.
- Stir in chocolate chips. (read notes for when adding chocolate chips)
- Pour the mixture into a loaf pan lined with parchment paper. I used a 9” x 5” loaf pan.
- Top with additional chocolate chips.
- Bake in the oven at 180C/350F for about 30-35 minutes or until a skewer comes out clean.
- Let cool for about 15 minutes, slice and enjoy! Pinch flaky salt, for topping (optional)
Notes
- If you’re using a low-speed blender, it may warm the batter. If you add chocolate chips immediately after blending, the chips may melt. Otherwise just wait a few minutes for the batter to cool down.
- Use a 1:1 gluten-free flour blend or gluten free oats for gluten free option.
- You can use dairy or dairy-free chocolate chips.
- Sub chocolate chips with walnuts or pecans for a delightful crunch.
- Keep it in an airtight container for up to 4 days, or freeze for later.
