GLUTEN FREE CHOCOLATE CHIP PUMPKIN BREAD
Gluten Free Chocolate Chip Pumpkin Bread is rich, extra moist, tender, loaded with chocolate chips, and chopped pecans. Traditional pumpkin bread is great this time of year, but add some chocolate and nuts and you’ll be making this quick bread all year round!
Fall brings a crispness to the air, leaves changing colors, and a quest for all things pumpkin. When I think of pumpkin, the first thing that comes to mind is pumpkin pie.
Ingredients:
- 1 (15-ounce) can pumpkin
- 1 teaspoon baking soda
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups light brown sugar packed
- 2 1/4 cups gluten free flour
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup pecans chopped
Directions:
- Preheat oven to 350 degrees. Grease and flour a 9"x5" loaf pan. (Note: Use gluten free flour to prepare the pan)
- Whisk together the pumpkin, baking soda, salt and spices in a large mixing bowl.
- Add the oil, eggs, and sugar and whisk until thoroughly combined.
- Using a rubber spatula, fold in the flour, chocolate chips and pecans until completely combined.
- Transfer the batter to the prepared pan, and spread evenly.
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