Gluten-Free Pumpkin Chocolate Chip Bread

Gluten-Free Pumpkin Chocolate Chip Bread

What's better than a warm piece of pumpkin bread on a crisp fall day? Not much if you ask us. Not only is pumpkin a festive ingredient, it also has some great health benefits! Pumpkin is filled with fiber and it also is shown to stabilize blood sugar levels. Pair it with a side of nut milk for a delicious fall treat. 

Gluten-Free Pumpkin Chocolate Chip Bread

Serving Size: 1 loaf (about 8 slices)


  • 2 cups gluten-free oat flour (we use Bob's Red Mill)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp sea salt
  • 1 can organic pumpkin puree
  • 2 large organic brown eggs
  • 1 tsp vanilla extract
  • 1/4 cup honey
  • 1/3 cup 100% Pure Maple Syrup
  • 1/3 cup extra-virgin olive oil
  • 3/4 cup chocolate chips of your choice


  1. Pre-heat oven to 350 degrees. Grease a 9x5 loaf pan.
  2. In a small bowl, mix oat flour, baking soda, baking powder, cinnamon, ginger, nutmeg and sea salt.
  3. In a separate bowl, mix pumpkin puree, eggs, vanilla extract, honey, maple syrup and olive oil. Whisk together until it's smooth.
  4. Add in 1/3 portion of the dry mixture and mix well. Repeat until all dry contents have been mixed into the wet ingredients. Stir until smooth, then add in the chocolate chips.
  5. Bake for 40-45 minutes, or until a toothpick stuck into the middle of the bread comes out clean, and let cool for 15 minutes.



Probiotic Cold Brew Coffee, $8