Gluten-free Chocolate Chip Pumpkin Bread

🧂 Ingredients

• 1 ½ cups oat flour
• ½ cup almond flour
• ½ cup ground flaxseeds

  (also called flaxseed meal)
• ¼ cup tapioca starch/flour
• 2 tsp. baking powder
• ½ tsp. salt
• 2 tsp. pumpkin pie spice
• 1 tsp. ground cinnamon
• 1 cup canned pumpkin

  (not pumpkin pie filling)
• ⅓ cup milk

  (diary free or regular)
• ½ cup pure maple syrup

  (room temp)
• ¼ cup coconut oil, melted
• 2 eggs

  (room temp)
• 2 tsp. pure vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions

• 1 Preheat the oven to 350 degrees.
• 2 Prepare a 8.5x4.5 or 9x5 loaf pan by lightly greasing and lining the long way
  with parchment paper. The parchment paper will help with removing the cooked
  bread from the pan.
• 3 In a large mixing bowl, add the oat flour, almond flour, ground flaxseeds,
  tapioca starch, baking powder, salt, pumpkin pie spice, and cinnamon. Mix to
  combine.
• 4 In a separate small bowl, whisk together the pumpkin, milk, maple syrup, coconut
  oil, eggs, and vanilla.
• 5 Add the wet ingredients to dry ingredients and mix until just combined (do not
  overmix). Fold in the chocolate chips, reserving a few to sprinkle on top of the
  batter before baking.
• 6 Pour the batter into prepared loaf pan and evenly spread in pan. Sprinkle with
  remaining chocolate chips.
• 7 Bake for 45-55 minutes, or until a knife inserted into the center comes out
  clean.
• 8 Allow bread to cool slightly and move to a cooling rack or cutting board to
  fully cool.
• 9 Slice and enjoy!

Nutrition Info