Gluten Free Pumpkin Chocolate Chip Bread
This Low-Sugar Pumpkin Chocolate Chip Bread is moist, full of fall flavors, and just the right amount of sweetness for the entire season!
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
—
Serves: 12
Process
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Autoimmune Protocol Baked Goods Breakfast Coconut Free Cupcakes & Muffins Dairy Free Desserts Egg Free FODMAP Free GAPS Gluten Free Grain Free Keto Nightshade Free Nut Free Other Paleo Pescetarian Plant Based Shellfish Free Snacks Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Vegan Vegetarian| 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. | |
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.