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gluten free pumpkin bread recipe
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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
Cook Time 45 minutes
Servings 8 servings
Author Brynn McDowell, RDN at The Domestic Dietitian

Ingredients

  • 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

Instructions

  • 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