Today, I’m sharing one of my favorite fall treats- Gluten and Dairy Free Pumpkin Bread. It has simple good for you ingredients, and you won’t feel guilty about having another slice! My house smelled amazing and my kids couldn’t get enough of this! See my Instagram reel of me making the bread here.
Ingredients
- 1 can pumpkin
- 1-2 ripe bananas
- 2 eggs
- 2 cups gluten free rolled oats
- 1 tsp baking soda
- 1 tsp salt
- 1 heaping tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 3/4 cup dairy free chocolate chips
Directions
- Combine all ingredients (except chocolate chips) in a blender.
- Fold in about 1/2 cup of chocolate chips.
- Pour into a well-greased loaf pan.
- Top with remaining 1/4 cup chocolate chips.
- Bake at 350° for 30-40 minutes or until a toothpick comes out clean.
- Let cool for about 20 minutes in pan. Remove from loaf pan and slice.
Store in refrigerator for up to three days.
