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.