Easy Pumpkin Bread Recipe

Gluten Free, Dairy Free, Pumpkin Bread (and it still tastes great!)

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This recipe is my go-to for easy, and, relatively healthy, pumpkin bread. I prefer without chocolate chips but of course my kids (and husband) prefer with chocolate chips, so we’ve been adding them in lately. This morning I ate a slice along with a serving of cottage cheese and it was pretty great. You could also use a spread, like peanut or almond butter, to add a little extra protein and fat. I hope you enjoy this as much as we do! :) 

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Recipe: 

Prep Time: 5 min (or, if you’re working with kids, up to 20 min ;)

Cook Time: 50-60 min

Yield: 8 slices

Ingredients

• 1 15-ounce can organic unsweetened pumpkin puree

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 cup coconut sugar or brown sugar 

• 2 teaspoons vanilla extract

• 1/3 cup liquid coconut oil

• 3 eggs

• 1 1/2 cup gluten-free all-purpose flour

• 1/4 teaspoon nutmeg

• 1 teaspoon cinnamon

• ¾ - 1 c chocolate chips

Instructions

• Preheat oven to 350 degrees and grease up a glass bread dish (I brush coconut oil all over it with a pastry brush)

• In a large bowl, mix together pumpkin, baking soda and baking powder

• Add in the sugar, vanilla, and mix

• Beat in the eggs and oil until smooth

• Add in the flour and spices then mix until smooth (don’t overmix)

• Fold in the chocolate chips if using them

• Add batter to pan and bake for 50-60 minutes or until fully cooked

• Allow the bread to cool then slice and enjoy!

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