This mouthwatering, super moist, and flavorful Pumpkin Bread is loaded with ooey-gooey chunks of chocolate and will fill your house with a cozy - aromatic smell. It is so good I'm sure you'll be baking another batch pretty soon.
I created this version of Pumpkin Bread with no soy, oils, grains, eggs, or dairy; the results didn't disappoint, full of flavor, moistness, and chunks of chocolate it was hard to say no to just one slice, plus my whole family loved it!
1 Cup Gluten Free Oat Flour
1 Tablespoon Ground Flaxseeds
1 Teaspoon Pumpkin Pie Spice
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Cup Organic Pumpkin Pie Mix (this already has Allspice, Nutmeg, Ginger, this is not plain Pumpkin Puree)
1/3 Cup Maple Syrup
1/2 Cup Dark Chocolate Chips
Preheat oven to 350° Fahrenheit.
In a medium sized bowl, start by combining the dry ingredients, mix until there are no leftover lumps of flour.
Add the wet ingredients, one at a time, and mix well.
Once you have a smooth batter, add the Chocolate Chips.
Split the batter into two greased 6'' x 2.5'' Loaf Pans.
Bake at 350°F for 40 Minutes.
Remove from oven, let it cool off before slicing & serving. Enjoy! tried this recipe? don't forget to drop a comment and photo below!
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