I love making this delicious and healthier version of the pumpkin loaf that used to be my go-to treat at Starbucks! It’s super easy to whip up because your blender does most of the hard work, and it’s packed with nourishing ingredients.
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Chocolate Chip Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 slices 1x
- Category: Dessert
Ingredients
Scale
- 1 can of pumpkin puree (or 1 cooked sweet potato)
- 2 ripe bananas
- 2 large eggs
- 2 cups of gluten-free rolled oats
- 1 teaspoon baking soda
- A pinch of sea salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup (or raw honey)
- 1/2 cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat the oven to 350°F.
- In your trusty blender or food processor, toss in all the ingredients except the chocolate chips.
- Gently fold in those tasty chocolate chips.
- Pour the mix into a loaf pan lined with parchment paper. Sprinkle some more chocolate chips on top because why not!
- Bake for around 30 minutes or until a toothpick comes out squeaky clean.
- Let the loaf cool for about 20 minutes. Then, take it out of the pan, slice it up, and indulge in the goodness!
