Lindsay Keosayian

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Pumpkin Bread | Lindsay Keosayian

Pumpkin Bread

Pumpkin Bread

10 mins prepServes 8

A flavorful and moist pumpkin bread made with gluten-free rolled oats and dark chocolate chips. This version omits bananas and includes a variety of ingredients like pumpkin, eggs, and maple syrup. Follow the precise measurements and tips for a perfect loaf.

8 servings

What you need

gluten-free flour

2 cup gluten-free flour

pumpkin

pumpkin spice mix

1 tbsp pumpkin spice mix

organic eggs

milk

⅓ cup milk

baking soda

1 tsp baking soda

vanilla extract

1 tsp vanilla extract

maple syrup

⅓ cup maple syrup

dark chocolate chips

¾ cup dark chocolate chips

pumpkin seeds

1 pumpkin seeds

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Instructions

1: Combine all your ingredients except the chocolate chips and pumpkin seeds in a high-speed blender.

2: Stir in chocolate chips.

3: Pour the mixture into a loaf pan lined with parchment paper.

4: Top with additional chocolate chips.

5: Bake in the oven at 350 degrees F for about 30-35 minutes or until a toothpick comes out clean.

6: Top with pumpkin seeds (optional).

7: Let cool for about 15 minutes, slice and enjoy!

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