Whether you are someone who looks forward to the cool, crisp days of fall or you welcome the season begrudgingly under the pretense of apple pie, you will be grateful for the sweater weather and changing leaves once you try a bite of this gluten-free pumpkin bread.
Made with loads of mini chocolate chips, this gluten-free pumpkin bread is tender and moist, oozing with melted chocolate in each and every bite. This is definitely a recipe for chocolate lovers to rejoice over.
This gluten-free pumpkin bread recipe is the kind of recipe that will make anyone come around to the fact that summer has come to an end and flip-flops need to be put away. The sweet aroma of cinnamon and pumpkin combined with the spicy notes of ginger and nutmeg is absolutely intoxicating and induces a deep appreciation for fall.
To make this a gluten-free recipe, you’ll simply swap out all-purpose flour for some gluten-free ingredients. This gluten-free pumpkin bread is made with almond flour, coconut flour, and tapioca flour.
Aside from the flour ingredients, everything else in this pumpkin bread is similar to any traditional quick bread recipe. You’ve got some sugar, butter (or oil), baking soda, vanilla, and salt — all the classics.
You can technically leave out the chocolate chips if you’re going for a leaner route and want to make this a healthy gluten-free pumpkin bread recipe, but we just love the bursts of sweet and bitter chocolate chips in this bread and highly recommend you use them!
Summary |
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Cook time: 50 minutes
Prep time: 10 minutes
Idle time:
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Level
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Servings: loaf
Unit:
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Ingredients
- 1 1/4 cup blanched almond flour
- 1/4 cup tapioca flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/4 tsp nutmeg powder
- 3 eggs
- 1/4 cup butter or coconut oil melted
- 1 cup pumpkin puree fresh or canned
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1/2 cup Mini chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350°F. Grease a (9-inch) loaf pan with cooking spray.
- Add the flours, baking soda, salt, and spices to a large bowl. Whisk together to combine.
- In a separate bowl, whisk the eggs, melted butter or oil, pumpkin, vanilla and maple syrup together until combined.
- Add the wet ingredients to the dry ingredients, whisking until the two are well-combined. Use a rubber spatula to stir in the mini chocolate chips.
- Pour the batter into the loaf and top with some more mini chocolate chips. Bake for about 50 to 55 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Let the bread cool in the loaf pan for about 15 minutes before running a sharp knife along the edges and flipping the bread out of the pan onto a wire rack. Cool completely and serve.
Additional information
Recipe adapted from savorylotus.com
