Pumpkin Oatmeal Bread with Chocolate Chips & Pecans {Gluten Free!}

It’s friday! IMG_1570

How has your week been? It occurred to me that I haven’t really been sharing everything I’ve been up to on the company blog. I post recipes every Monday so if you feel like checking them out, my recent recipes have been protein packed power bites, black bean & butternut squash burritos, speedy cajun bulgur salad, and pumpkin chocolate chip bars.


I planned to share some of the recipe’s from my fall party today but I got sidetracked with a craving for pumpkin bread. So I hit up Pinterest for some inspiration, which there was no shortage of.


I was determined to make a healthier version that would ideally be gluten free but finding gluten free recipes without xanthum gum or heavy starches is not always an easy task. After a lot of searching, it hit me that the easiest thing to do might be to adapt my favorite banana bread recipe. That recipe has seriously come in handy!


The results? Pretty good but a little bland. It’s also quite a fragile bread so I wanted to try adding an egg. The second batch took me a long time to make because I kept adding things and writing them down as I went, determined to get more flavor and better texture. And alas, pumpkin bread success! And a lot of leftovers – nothing Lance can’t handle…


The chocolate was unnecessary but it served it’s purpose and that was to make the bread photogenic. If fancy is your aim, by all means, drizzle away.

IMG_1586Pumpkin Oatmeal Bread with Chocolate Chips & Pecans

  • 1 3/4 cup pumpkin puree (I made my own)
  • 1/2 cup + 2 tablespoons pure maple syrup
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon vanilla
  • 2 free-range eggs
  • 1 1/2 cup almond meal (I used TJ’s)
  • 1 1/2 cup oat flour
  • 2 tablespoons pumpkin pie spice
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt + 1 pinch extra
  • 1/2 – 3/4 cup chocolate chips
  • 3/4 cup pecans, chopped

Preheat the oven to 350 degrees.

In the bowl of a mixing stand, combine the pumpkin puree, maple syrup, brown sugar, vanilla, and eggs.

In a separate bowl, combine the almond meal, oat flour, pumpkin pie spice, baking powder, baking soda, salt, chocolate chips, and pecans, Stir until combined well. Stir this mixture into the bowl with the wet ingredients.

Grease a loaf pan well and pour batter in. Bake at 350 degrees for 50 minutes to an hour. It’s done when a toothpick comes out clean. Let it cool completely before flipping it over, removing it from the pan, and slicing on a flat surface.

About Kristinhttp://haveashnick.comWelcome to Hangry Tales. Kick your feet up and stay for a while. :)

5 thoughts on “Pumpkin Oatmeal Bread with Chocolate Chips & Pecans {Gluten Free!}

  1. Kristin, looking at this makes me HANGRY (sorry, couldn’t resist 😉 ) It looks like you’re a talented cook, baker, photographer and an awesome party planner! Love the wine tasting party idea – I need to have one of those asap.

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