Gluten Free Pumpkin Chocolate Chip Bread (Edit recipe)

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This Low-Sugar Pumpkin Chocolate Chip Bread is moist, full of fall flavors, and just the right amount of sweetness for the entire season!

15 minutes

45 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	0
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

Serves: 12

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or grease lightly.
In a large bowl, whisk together the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
In a separate bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice, and salt.
Slowly mix the dry ingredients into the wet ingredients until well combined. Fold in the chocolate chips.
Pour the batter into the prepared loaf pan and spread evenly. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.