A warm slice of gluten-free pumpkin bread loaded with dark chocolate chips makes crisp fall mornings or mellow evenings ever better. This super simple pumpkin bread recipe is SO easy to make and so much better than anything you’d find out of a box.
We’ve added our Fall Vibes Superfood Blend to give this the perfect boost of warming fall spices and grounding adaptogens to help support your stress levels during this time. Trust us: this pumpkin bread will be a family hit and what better way to celebrate the season than with an autumn classic?
1 ¼ cup all-purpose gluten-free flour (or 1:1 gluten-free flour)
½ cup oat flour
½ cup almond flour
½ cup coconut sugar or monk fruit
1 tsp Fall Vibes
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup pumpkin purée
½ cup refined coconut oil (melted)
1-3 tbsp Cacao Bee Honey
3-4 tbsp non-dairy milk (depending on thickness of GF flour)
1 tsp vanilla
2 tsp apple cider vinegar
½ cup dark chocolate chips
Preheat oven to 350°F. Grease and flour a standard-sized loaf pan.
In a large bowl, mix together the dry ingredients: flours, sugar, soda, baking powder, salt, and Fall Vibes Superfood Blend.
In a small bowl, whisk together the pumpkin purée, oil, honey, and milk. Vanilla extract optional.
Add wet mixture to dry; stir, then add in the apple cider vinegar. Combine until moistened but do not overmix. The batter will be extra thick.
Fold in chocolate chips and pour into the loaf pan.
Bake 40 to 50 minutes or until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean. If outside starts to brown faster than the middle is cooking, cover with foil and continue to bake until the center is done.
Allow the bread to cool in the pan for 20 minutes and ENJOY!!