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