Super simple (you need only one mixing bowl!) and super nourishing, this gluten-free spiced chocolate chip pumpkin bread is a delicious way to enjoy a cozy treat all autumn long.

I’m such a fan of quick breads for baking for the week to enjoy with coffee or as a sweet snack, and this grain-free and gluten-free pumpkin bread has been my go-to for the past couple of weeks. I also love that this bread freezes SO well, so I’ve made a loaf (or three!) to have in my freezer for when baby is here.

Pumpkin, please:

There are a ton of real food, good-for-you ingredients (rich in fiber, vitamins, minerals, and antioxidants) in this simple loaf. Some of these include:

Pumpkin – this winter squash has a ton of nutrients including vitamin A (245% of the Reference Daily Intake in just one cup) and C, fiber, and a variety of minerals.

Almond flour – made from ground almonds, almond flour is a grain-free and gluten-free flour loaded with healthy fats and fiber. It gives this pumpkin bread a slightly sweet and nutty flavor, and lovely texture.

Cinnamon – One of my favorite fall spices: cinnamon is versatile, warming, and essential in this spiced pumpkin bread. Cinnamon has notable blood-sugar stabilizing effects, and studies (like this 2001 study published in the Journal of the American College of Nutrition) have shown that cinnamon may imitate the effects of insulin (the hormone that shuttles sugar out of blood and into cells), making insulin more efficient at moving glucose into cells.

One bowl, simple ingredients, and tons of cozy and warming flavors, this Gluten-Free Spiced Chocolate Chip Pumpkin Bread is an essential fall baking recipe to add to your repertoire!

Gluten-Free Spiced Chocolate Chip Pumpkin Bread

Yields 1 loaf

Ingredients:

1 (15 ounce) can organic pumpkin puree
3 eggs
1 Tbsp. vanilla extract
¼ cup pure maple syrup
2 cups almond flour
½ cup oat flour
½ tsp. sea salt
1 tsp. baking soda
2 ½ tsp. cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. ground cloves
½ cup dark chocolate chips or chunks

Directions:

1. Preheat oven to 350 degrees Fahrenheit and line a loaf tin with parchment paper.
2. To a large bowl add pumpkin puree, eggs, vanilla extract and maple syrup. Whisk well to combine.
3. To bowl, add flours, sea salt, baking soda, and spices. Whisk to combine.
4. Fold chocolate chips into batter, reserving a handful for the top, if desired.
5. Bake pumpkin bread for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Let bread sit for 10 minutes before carefully removing from tin. Let cool on a baking rack for 20 minutes. Slice and enjoy!

Notes:

-If you have fresh pumpkin puree – even better! Simply swap the canned pumpkin with two cups fresh pumpkin puree
-I know there’s a great canned pumpkin shortage of 2020, so If you can’t find pumpkin puree (and don’t want to make your own), try swapping with canned pureed butternut squash or sweet potato for something different!
-Feel free to leave out the chocolate chips, or substitute with another pumpkin bread addition, such as chopped walnuts, pecans, raisins, or pumpkin seeds
-This loaf freezes well! Wrap the entire loaf in plastic or bee’s wrap, then tightly in foil and place in a freezer-friendly bag. Freeze for up to 3 months, thaw at room temperature and enjoy! You can also freeze individual slices.
-Store this loaf at room temperature for up to 3 days, before transferring to the fridge for up to 1 week.