Gluten Free Pumpkin Chocolate Chip Bread

Happy Fall Y'All

It’s that time of year in Central KY where you dress in layers because it’s 47 degrees in the morning and 77 degrees by the afternoon, you get to head out to the pumpkin patch for family fun, drink farm fresh apple cider, marvel at the changing colors of the landscape, watch football, eat chilli, cuddle on the couch and throw an extra blanket on your bed at night.

Fall is definitely in the air and no matter what traditions you enjoy this time of year it smells amazing in the kitchen with gluten free pumpkin chocolate chip bread in the oven!  Once in awhile I do allow for a little more “love” aka “sugar” in my recipes and this is one of those times, so put on your baking hat and enjoy a sweet treat. This delicious recipe makes 2 large loaves allowing you to gift one to a neighbor, teacher or loved one to make their day extra special! {They’ll NEVER know it’s gluten free, unless you tell them!}

Gluten Free Pumpkin Chocolate Chip Bread

 

Gluten Free Pumpkin Chocolate Chip Bread
Yields 2
Write a review
Print
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Ingredients:
  1. 3 cups gluten free flour blend (I use Cup-4-Cup)
  2. 1 1/2 teaspoons cinnamon
  3. 1 teaspoon pumpkin pie spice
  4. 1 teaspoon salt
  5. 1 teaspoon baking soda
  6. 1/2 teaspoon baking powder
  7. 4 eggs
  8. 1 cup maple syrup
  9. 1 cup coconut sugar
  10. 1 15 ounce can of pumpkin
  11. 2 ripe bananas, mashed
  12. 1/2 cup sunflower oil
  13. 1 cup dark chocolate chips
Directions:
  1. In a large bowl, combine the flour, cinnamon, pumpkin pie spice, salt, baking soda and baking powder.
  2. In another bowl, beat the eggs, maple syrup, coconut sugar, pumpkin, bananas and oil.
  3. Stir the dry ingredients into the wet and mix until incorporated. Fold in the chocolate chips.
  4. Pour into two greased 8 X 4 loaf pans. Bake at 350 degrees for 75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, remove from pans and place on wire racks.
  5. Enjoy!
Adapted from Taste Of Home
Adapted from Taste Of Home
Kimberly Kate http://kimberlykate.com/
Did you enjoy this recipe? If so, please share it with your friends. I’d love to hear from YOU, what is YOUR favorite thing about fall?  Please tell me in the comments below! 

Comments

    • says

      Mary congrats on going vegan! It should be pretty easy to make this vegan by using “flax” eggs instead of chicken eggs. To make flax eggs you can use 1 tablespoon ground flax seeds and 3 tablespoons of water per egg. Whisk the water into the ground flax, LET THEM FIRM UP IN THE REFRIGERATOR FOR 15 MINUTES {don’t skip that step} and then add them to the bread mixture. For this recipe you would need 4 tablespoons of ground flax and 12 tablespoons of water. Let me know how it turns out.

Leave a Reply

Your email address will not be published. Required fields are marked *