Healthy Pumpkin Chocolate Chip Bread (free of nuts, gluten, dairy)

Fall is in full swing and you know what that means: pumpkin bread! Here is a delicious and simple pumpkin bread made with ingredients I guarantee you already have in your pantry!

I have many requests for nut free recipes, so this pumpkin bread is just that! I used Bob’s Red Mill Oat Flour which is just oats ground up until they resemble a flour. To make your own, just blend up oats in a blender until they’re nice and fine!

ENJOY! 

Pumpkin Chocolate Chip Bread (free of nuts, dairy, gluten)

serves: 8-10 slices  

Ingredients: 

Wet Ingredients: 

1 egg

1 cup pumpkin

1/4 cup unsweetened applesauce

1/2 cup maple syrup

Dry Ingredients: 

1.5 cups oat flour ( I also love using 3/4 cup oat flour and 3/4 cup almond flour)

1 tsp baking soda

2 TBS organic white sugar (or coconut sugar)

2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/2 cup chocolate chips ( I love chopping up Eating Evolved chocolate!)

Directions: 

1.) Preheat oven to 350F. Line a standard loaf pan with parchment paper.

2.) In a large bowl, beat the egg. Then mix in the rest of the wet ingredients until well combined.

3.) In a separate medium-sized bowl, mix together all of the dry ingredients. 

4.) Stir the dry ingredients into the wet until well combined.  Mix in the chocolate chips. The batter will be thicker, that okay!

5.) Pour the batter into the parchment-lined pan, and bake for 40-50 minutes. If using the oat & almond flour mixture, bake for closer to 50 minutes.

Let cool for an hour and then store it in an air-right container for 3-4 days. ENJOY!

Don’t forget to tag me on Instagram, @cooking_emily, so I can see your recreations!

Xoxo,

Emily

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