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