Go Back
Gluten-Free Chocolate Chip Pumpkin Bread

Gluten-Free Chocolate Chip Pumpkin Bread

It's officially pumpkin season and today I am sharing the best Gluten-Free Chocolate Chip Pumpkin Bread. Made with real simple ingredients and a delicious pumpkin spice protein powder.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 eggs
  • 1 15 oz can pumpkin puree
  • 1/3 cup coconut oil
  • 2 tsp vanilla extract
  • 3/4 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 scoop Truvani Pumpkin Spice Protein Powder Optional
  • 1 ½ cups gluten-free flour
  • 1 cup chocolate chips plus more to top with
  • 1 tsp pumpkin pie spice add an extra 1/2-1 tsp pumpkin pie spice if omiting pumpkin spice protein powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Method
 

  1. Preheat oven to 350°
  2. In a large bowl, mix together the eggs, oil, vanilla extract, pumpkin puree coconut sugar, baking soda, and baking powder.
  3. Next add in the remaining ingredients and whisk well. The batter will thicken up slightly and may need to switch to a rubber spatula.
  4. Line a loaf pan with parchment paper and spray the sides with non-stick spray. Pour the batter evenly into the pan.
  5. Top with extra chocolate chips (optional).
  6. Bake for about 50-60 minutes.
  7. Allow for the bread to cool for about 15 minutes before cutting into.
  8. Enjoy!