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Gluten Free Pumpkin Bread with Espresso Chips
This Gluten Free Pumpkin Bread is so moist and easy to make, plus the espresso chips really take it to the next level.
Course Dessert
Cuisine Mediterranean
Keyword gluten free, pumpkin bread
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Servings 8 servings
Author Brynn McDowell, RDN at The Domestic Dietitian
- 1 cup pumpkin puree
- 1/3 cup olive oil
- 1/3 cup milk
- 2 eggs
- 1 1/4 cup gluten free flour
- 1/2 cup rolled oats, gluten free
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/3 cup espresso chips or chocolate chips if you prefer
Preheat the oven to 350 degrees F and spray a loaf pan with non-stick cooking spray
In a large bowl, add the pumpkin puree, olive oil, milk, and eggs. With a hand mixer, beat over low heat until mixture is well mixed and creamy
Add flour, oats, baking powder, baking soda, sugar, cinnamon, and pumpkin pie spice to the bowl
Mix until well combined and add espresso chips
Bake in middle rack of oven for about 40-45 minutes, until inserted toothpick comes out clean