This simple chocolate chip pumpkin oat bread is the perfect addition to your morning coffee. It is soft, chewy and full of fiber. The best part? No fancy ingredients needed.
It’s becoming darker earlier each night and all I want to do is light a candle and BAKE. I love filling the house with all the fall smells. I have an unhealthy collection of half used candles for every season in the house, but the bulk of the candles are for FALL. I love Bath and Body Works for their 3-wick candles (sweater weather, cinnamon chia spice, fresh picked apples and fall leaves, just to name a few).
Back to the recipe! I loveeee this simple chocolate chip pumpkin oat bread because I can pretty much make it anytime. It doesn’t require fancy ingredients. I almost always have oats, chocolate chips and pumpkin in my pantry, so it’s the perfect loaf to make up on the weekends to fill the house with cinnamon and pumpkin ☺
Ingredients for Chocolate Chip Pumpkin Bread
- Oat flour- I just blend my oats until they turn into a milled-like flour!
- Pumpkin
- Chocolate chips
- Eggs
Feel free to add in nuts or dried fruit as you wish. I love the combination of chocolate and pumpkin together, so that is what I normally stick with.
This bread is pretty dense being full of fiber at 4g per slice. It will have you feeling full and provide some complex carbohydrates to keep your blood sugar at bay. Most rolled oats are gluten free, but some are processed in a facility that contains wheat, so best to check the label.
I also love making this bread into muffins! All you have to do is cook them for a little less time. I put it in the directions below. If you haven’t checked out my healthy grain free pumpkin muffins yet, you should because they are a dreammmm.
Simple Chocolate Chip Pumpkin Oat Bread
- Total Time: 45 minutes
- Yield: 10-12 slices 1x
Description
This simple chocolate chip pumpkin oat bread is the perfect addition to your morning coffee. It is soft, chewy and full of fiber. The best part? No fancy ingredients needed.
Ingredients
- 2 cups oat flour (or rolled oats processed until smooth)
- ½ tablespoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs, beaten
- 1 cup pumpkin puree
- 1 tablespoon apple cider vinegar
- 2 tablespoons coconut oil, melted
- ½ teaspoon vanilla extract
- ¼ cup maple syrup
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 375 F and prepare a greased loaf pan or muffin tin.
- Combine oat flour, spices, salt, baking soda in a large bowl.
- In a separate bowl, combine wet ingredients and stir until smooth. Add wet to dry and mix to combine. Mix in chocolate chips.
- Place batter into muffin tin or loaf pan.
- Muffins: Bake for 15-18 minutes or until toothpick runs clear.
- Bread: Bake for 35-40 minutes or until toothpick runs clear.
- Prep Time: 10 minutes
- Cook Time: 35
- Category: Breakfast, bread, muffins, Dessert
- Method: Baking
- Cuisine: American
Hi, I have Celiac disease and from what I've read unless oats are grown in fields that are certified to produce gluten free oats they contain gluten . Your info on oats, "Most rolled oats are gluten free, but some are processed in a facility that contains wheat", does not follow what I've read a Celiac sites. Your recipe looks super but I will be making it with certified gf oats that I will also grind or gf oat flour that I buy. I have too many horrible painful nights to take a chance on regular oats and I'm sure many others do as well.
Thanks for the info Cynthia- will update! Hope you enjoy the bread!