This gluten-free pumpkin chocolate chip bread is soft, fluffy, and full of fall flavors. It's made with single ingredient flours like oat flour and almond flour and is naturally sweetened. It's sure to become your new favorite fall baked good.
Prepare a 8.5x4.5 or 9x5 loaf pan by lightly greasing and lining the long way with parchment paper. The parchment paper will help with removing the cooked bread from the pan.
In a large mixing bowl, add the oat flour, almond flour, ground flaxseeds, tapioca starch, baking powder, salt, pumpkin pie spice, and cinnamon. Mix to combine.
In a separate small bowl, whisk together the pumpkin, milk, maple syrup, coconut oil, eggs, and vanilla.
Add the wet ingredients to dry ingredients and mix until just combined (do not overmix). Fold in the chocolate chips, reserving a few to sprinkle on top of the batter before baking.
Pour the batter into prepared loaf pan and evenly spread in pan. Sprinkle with remaining chocolate chips.
Bake for 45-55 minutes, or until a knife inserted into the center comes out clean.
Allow bread to cool slightly and move to a cooling rack or cutting board to fully cool.
Slice and enjoy!
Notes
You can use arrowroot starch/flour in place of the tapioca starch if needed.
To quickly get eggs to room temperature, run them under hot water for 30-60 seconds.
Make sure the wet ingredients are at/close to room temperature so the coconut oil doesn't solidify when you mix everything together.
Let the bread fully cool before slicing. I know it will be tempting to dive right in, but allowing it to cool helps the bread to settle and will be easier to slice.