‘Tis the season for Pumpkin Bread! What’s better than the traditional recipe? A gluten free Pumpkin Oatmeal Chocolate Chip Bread, chock full of pumpkin, oats and dark chocolate, and baked to perfection.
I cannot get enough pumpkin this season.
As in, I’m making EVERYTHING with it. Including baby food. (Yeah, I’m totally that person. In my defense, it’s really easy to blend up some canned pumpkin puree with a little milk or water, freeze it into 1 oz. cubes, then heat it up whenever it’s time to give the baby solid foods.)
Pumpkin is good in so many combinations and delicious for so many things.
But my favorite recipes for pumpkin are breakfast recipes.
Pumpkin Bread is one of my favorites.
And this Gluten Free Pumpkin Oatmeal Chocolate Chip Bread, which is all kinds of delightful, is jumping to the top of my list this season.
I’ve already made it several times… and it’s got a surprising ingredient.
I don’t do a ton of gluten free baking, so I don’t have several gluten free flours in my pantry. I do, however, have a ton of almond butter and peanut butter. (It’s kind of one of our staples.)
This recipe? It calls for almond butter, and that makes the bread so nutty and delicious!
Add in the pumpkin, maple syrup, oats and chocolate, and you’re basically set!
Here’s how I made it:
[amd-zlrecipe-recipe:295]
Are you a big pumpkin fan, too?
