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Four thick slices pumpkin bread with chocolate chips stacked on top of each other
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Gluten-free Pumpkin Bread with Chocolate Chips
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Breakfast, Dessert, Snack
Cuisine: Dairy-free, Gluten-free
Servings: 10 slices
Author: anaankeny.com
Ingredients
  • 1 egg (may substitute 1/4 cup unsweetened applesauce PLUS 2 tsp apple cider vinegar for the egg)
  • 3/4 cup cane sugar
  • 1/3 cup avocado oil
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/2 cups cassava flour
  • 1/2 cup gluten-free flour blend
  • 1 tsp baking soda
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans
Instructions

  1. Preheat the oven to 350 degrees. Spray a bread pan with cooking spray and set aside.

  2. In a medium-size mixing bowl, cream together the egg and cane sugar. Add the avocado oil, vanilla extract, and pumpkin puree. Stir until creamy.

  3. Add the cassava flour, gluten-free flour blend, and baking soda. Stir together. Add the chocolate chips and pecans and fold them into the batter.

  4. Pour the batter into the prepared loaf pan, smoothing evenly into the pan using the back of a spoon.

  5. Bake for 40-45 minutes, or until a knife inserted into the middle of the loaf comes out clean.

Recipe Notes

Store leftovers in an airtight container for up to 4 days.