Pumpkin Chocolate Chip Bread (gluten-free, dairy-free & family-friendly)

This Pumpkin Chocolate Chip Bread is gluten-free, dairy-free, family-friendly and kid-approved. You’ll get amazing flavor, amazing texture, and consistently amazing results!

I make mini loaves because I love the little slices they make. Muffins or a large loaf pan would work great too!

Make with Ava Jane oil!

Pumpkin Chocolate Chip Bread

Yield: 8-10 slices

You will need: mixing bowl, loaf pan (or 3 mini loaf pans), whisk, measuring cups and spoons, spatula

  • 1 cup almond meal flour
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 3/4 cup pureed pumpkin
  • 1/4 cup maple syrup or honey
  • 1/4 cup avocado oil (or olive or coconut oil)
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup Enjoy Life mini chocolate chips
  1. Preheat the oven to 325 F.
  2. Whisk the almond meal flour, coconut flour, cinnamon, pumpkin pie spice, salt and baking soda in a bowl.
  3. In a separate bowl, whisk the pumpkin puree, maple syrup (or honey), avocado oil, eggs and vanilla extract.
  4. Combine the wet and dry ingredients and mix. Fold in the chocolate chips.
  5. Spray a loaf pan (or 3 mini loaf pans) with cooking oil and pour in the batter, spreading evenly.
  6. Bake for 40-45 minutes for full size, or 30-35 minutes for minis, or until a toothpick inserted in the center comes out clean. I always check mine when I can smell them cooking, a bit before the timer goes off. Cool completely before slicing.

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