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    Home » Recipe Archive » Breakfast

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

    Oct 15, 2017 · Modified: Sep 14, 2020 by thegranoladiaries · 9 Comments · About 2 minutes to read this article.

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    Hello Fall!

    IMG_0262

    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?

    IMG_2258

    IMG_2265

     

    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!

    IMG_0241

    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.

    IMG_0256

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    Comments

    1. LAUREN E.

      October 15, 2017 at 10:41 pm

      If you don't want to ground up the oats, do you know how much oat flour to use?

      Reply
      • granoladiaries

        October 16, 2017 at 1:13 am

        Roughly 2 cups still!

        Reply
    2. Carly

      October 31, 2017 at 4:56 pm

      Hi there - this looks delish, can't wait to try. It says in the directions to combine the pumpkin, eggs, and maple syrup in a bowl, but I'm not seeing eggs (or even a flax egg) on the ingredients. Are the directions incorrect or what's the missing ingredient?

      Thanks!

      Reply
      • granoladiaries

        November 02, 2017 at 2:19 pm

        Its there! 🙂

        Reply
    3. Lauren

      February 11, 2018 at 8:27 pm

      Can I use the same ratio of wheat flour instead of oat?

      Reply
      • granoladiaries

        February 12, 2018 at 9:06 am

        I haven't tested it, but it should work!

        Reply
    4. Cynthia Volpe

      October 14, 2023 at 4:08 pm

      Made this today and it is delicious! Good oat flour (exclusively) recipes are hard to find, but this one was great! I used 1/4 cup of chopped walnuts and 1/4 cup of chocolate chips.
      Next time I'd like to try making it as muffins, without the chocolate chips and dunking the tops in cinnamon sugar. Yum. Thanks so much.

      Reply

    Trackbacks

    1. Pumpkin Spice- Toasted Coconut Granola {GF, RSF} – The Granola Diaries says:
      October 20, 2017 at 9:18 pm

      […] I’ve gotten such great feedback from you guys on the Paleo Pumpkin Cookies and super easy 5-ingredient Pumpkin Loaf – but of course, I needed to create a granola recipe as […]

      Reply
    2. Gooey Vegan Chocolate Chip Pumpkin Loaf – The Granola Diaries says:
      February 17, 2018 at 11:47 am

      […] recipe is modeled and lightly tweaked off my Healthy Pumpkin Bread recipe that I posted back in the fall.  Although fall is long gone, I find pumpkin bread delicious […]

      Reply

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    Hi, I’m Nicole! I love to make easy and healthy recipes, so I can bake a lot AND eat a lot. I share those recipes with you here on The Granola Diaries, hope you enjoy! More about me

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