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Chocolate Chip Pumpkin Bread

gluten free, dairy free

 

Fall recipe season has officially begun over here !!!! 

First stop…this beautiful Chocolate Chip Pumpkin Bread requested by a friend! I never realized quite how much I loved pumpkin bread until I made this recipe…

...definitely going to have it on repeat for a whilllle

The smell that fills the house while the bread is baking makes this recipe 100% worth trying out. Then on top of it, the bread comes out soft, warm, and bursting with pumpkin and cinnamon flavor.

This recipe is also crazy easy to make. It only takes a few minutes to throw together and then you put it in the oven to bake for 50 minutes and it’s ready!

Favorite way to enjoy this bread is early in the morning with some almond butter on top (reading a book and watching the sunrise is a bonus!!)….it makes a relaxing Fall morning even better. This bread also makes a great afternoon snack or dessert!!

We’re only a few days away from fall so get ready to enjoy this recipe all season long!

I hope y’all enjoy this Chocolate Chip Pumpkin Bread!

Tiff Tips

  • Pumpkin pie spice can be replaced with cinnamon or any fall spices you enjoy

  • Sprinkle a few extra chocolate chips on top after you pour the batter into the pan to make it look even prettier

Chocolate Chip Pumpkin Bread

makes 8-12 slices

Ingredients:

  • 2 cups oat flour (use gluten free oats to make gluten free)

  • 1/2 cup coconut sugar

  • 1 tsp pumpkin pie spice (can replace with cinnamon)

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 eggs

  • 1 cup pumpkin puree

  • 1/2 cup liquid coconut oil

  • 1 tsp vanilla extract

  • 1/2-3/4 chocolate chips (use dairy free chocolate chips to make dairy free)

Instructions:

  1. Preheat oven to 350 degrees

  2. Combine oat flour, coconut sugar, pumpkin pie spice, baking powder, baking soda, and salt in a large bowl

  3. Combine eggs, pumpkin, coconut oil, and vanilla in a small bowl

  4. Add wet ingredients to dry ingredients and mix until just combined

  5. Fold in chocolate chips

  6. Pour batter into greased bread pan and bake in oven for 50 minutes

  7. Remove from oven and allow to completely cool before removing from pan

  8. Store in air tight container for up to one week!

~balancedboppliving~

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My goal for Balanced Bopp is to promote a positive outlook on nutrition and exercise and an appreciation for a balanced lifestyle, free of overthinking, disappointment, and fear. 

In Christ Alone my hope is found

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