Name: Chocolate Chip Pumpkin Bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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)

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!