Gluten Free Pumpkin Bread
This Gluten Free Pumpkin Bread is soft and fluffy filled with little pockets of chocolate goodness!
Servings: 12 slices
Calories: 323kcal
Ingredients
- 1 cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- ½ cup Bob’s Red Mill gluten free oat flour
- ½ cup Bob’s Red Mill gluten free rolled oats
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg*
- ¼ teaspoon ground ginger*
- ½ teaspoon salt
- 2 large eggs at room temperature
- ½ cup granulated sugar
- ¾ cup packed light or dark brown sugar
- 1, 15 oz can pumpkin puree canned or fresh, approximately 1 ½ cups
- ½ cup vegetable oil canola oil, or melted coconut oil
- ¼ cup oat milk or other milk option
- ¾ cup semi-sweet chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350°F and grease a 9” loaf pan with cooking spray and line with parchment paper.
- In a large bowl, whisk together the gluten free flour, oat flour, rolled oats, baking soda, cinnamon, nutmeg, ginger and salt. Set aside.
- In a medium bowl, whisk together the eggs, sugar, brown sugar, pumpkin puree, oil and oat milk.
- Mix the liquid ingredients into the dry ingredients until well combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan. Bake for 80-90 minutes, in the center rack of the oven, until a toothpick inserted in the center of the cake comes out clean.
- Allow to cool at least 30 minutes before slicing.
Nutrition
Serving: 1Slice | Calories: 323kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 210mg | Potassium: 205mg | Fiber: 4g | Sugar: 28g | Vitamin A: 5944IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg