Gluten-Free Pumpkin Bread

With dark chocolate chips and oat topping; cozy holiday goodness

Nothing screams holidays to me like a cozy loaf of bread sitting on the counter next to a butter cow full of soft butter. A warm slice of pumpkin bread for breakfast with coffee is heaven. This recipe is next-level fluffy and soft and seems to get better after a day or two. It’s gluten-free, with gooey dark chocolate chunks and topped with some toasted oats. You can make this recipe with brown butter instead of avocado oil to add a richer flavor but it makes it slightly less fluffy.

On a personal note, I am almost halfway through culinary school! I can’t lie; it is very draining, and I can’t wait to get back to making great content for you guys on a super consistent basis. I’m learning so much but I am EXHAUSTED. This bread is getting me through this week tbh. I’m currently watching VEEP and eating a generously buttered slice while I edit this. I hope everyone has a great evening and enjoys this bread as much as I do now!