Chocolate-Chip Pumpkin Bread (Gluten & Dairy Free)

Chocolate-Chip Pumpkin Bread (Gluten & Dairy Free)

I live for a mid-afternoon treat!

Every week I try to make a little treat to have on hand for Ryan and me, something to look forward to with that 3pm cup of coffee each afternoon. Baking is truly therapy for me! I love making simple, delicious, healthy treats that make every day feel a bit more special. And since I am dairy and gluten free, finding something tasty and not overly processed is nearly impossible. So I make my own! Plus, I love being the house that always has a sweet treat ready to share.

I also make these protein muffins for the kids to have when they wake up from their afternoon naps and they love them. Nothing beats a good afternoon muffin to help the later half of the day feel extra fun. I shared this pumpkin bread photo on Instagram earlier this week and my DMs flooded with recipe questions, so here you go. I hope you enjoy!

Pumpkin Bread (Gluten & Dairy Free)

Ingredients

• 1 egg *
• 1 cup gluten-free flour
• ½ cup of almond flour (I love this one)
• 2 ½ tsp pumpkin spice
• 1 tsp baking soda
• ½ tsp sea salt
• 1 can of organic pumpkin puree
• ⅓ cup coconut oil, room temperature
• ½ cup coconut sugar or maple syrup
• 1 tsp vanilla extract
• ¾ cup vegan chocolate chips

* To make this fully vegan, just use an egg substitute. My favorite is flax seed!

Instructions

1. Preheat oven to 350°F and grease a 9×6 baking dish.
2. In a small bowl, whisk together flour, almond flour, pumpkin spice, baking soda, and salt.
3. In a large bowl, mix pumpkin, coconut oil, vanilla, egg, and sugar.
4. Gently fold dry ingredients into wet ingredients. Stir in most of the chocolate chips.
5. Pour into greased dish and sprinkle remaining chocolate chips on top.
6. Bake 60–65 minutes, until the center is set.
7. Let cool, slice, and enjoy!

Notes

I also think a scoop of vanilla protein powder would totally work in this recipe!

If you try it, you’ll have to let me know! xoxo