Healthy Chocolate Chip Pumpkin Bread {GF, SF, Vegan Option}

Hello Fall!

I know there is an overwhelming amount of pumpkin recipes out there right now, (I know, I'm guilty myself: these paleo pumpkin cookies, pumpkin turmeric breakfast cookies, and pumpkin peanut-butter freezer fudge), but trust me when I say THIS IS THE BEST ONE. If you are only going to make one pumpkin-inspired recipe this season, I highly recommend it be this one.

Why this one?

• Only 5 ingredients
• Super easy to make, almost impossible to mess up actually
• Can eat for breakfast OR snack OR dessert, so it's very multi-functional
• Its gluten-free, sugar-free, and dairy-free, so you won't have any slumps after you eat a piece (or 5)
• The gorgeous orange color will make you happy
• Your home will smell amazing while it bakes
• Do you really need more convincing?

This recipe is adapted from my 5-ingredient Blender Banana Bread, subbing out the banana for pumpkin. If you are more of a banana lover, I recommend you check that recipe out!

HEALTHY PUMPKIN BREAD
Don't forget to tag me @thegranoladiairies and use #thegranoladiaries for a chance to be featured on my Instagram!

Ingredients:

• 1 C Pumpkin Puree
• 2 eggs, at room temperature (can sub flax eggs)
• 2 - 4 Tbsp. Maple Syrup (Optional. If prefer totally sugar-free, leave out!)
• 2 C Oats, ground into a flour-like consistency
• ½ tsp. baking soda
• ½ teaspoon Pumpkin Pie Spice (if you don't have, use nutmeg, ginger, cardamom, or more cinnamon)
• ½ teaspoon Cinnamon
• Dash of salt
• Optional add-ins: chocolate chips, walnuts, pumpkin seeds, cranberries, etc.

Directions:

1. Preheat oven to 350 and grease an 8x5 loaf pan.
2. Combine pumpkin, eggs, and maple syrup in a bowl.
3. Add oat flour, baking soda, and spices into bowl and fold into wet mixture. I like to use a Silicone Spatula for this.
4. If using add-ins, (I used walnuts and chocolate chips in the photos), fold them into the batter once its all combined.
5. Pour into loaf dish, top with some more add-ins for presentation, and bake for 25 - 27 minutes, until knife inserted comes out clean.