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Pumpkin Chocolate Chip Bread
A flufy loaf of pumpkin bread with luscious dairy free chocolate chips.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
4
minutes
mins
Total Time
1
hour
hr
19
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Servings:
10
servings
Author:
Eating Gluten and Dairy Free
Ingredients
1¾
cups
gluten free all-purpose flour
spoon and level method, suggestion in post
1
teaspoon
xanthan gum
omit if your gf all-purpose flour blend contains this or guar gum
1
Tablespoon
pumpkin pie spice
2
teaspoons
ground cinnamon
1
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
kosher salt
15
ounces
canned pumpkin puree
½
cup
dairy free butter
melted
¾
cup
granulated sugar
¾
cup
brown sugar
packed
3
large
eggs
room temperature
1
teaspoon
vanilla extract
1¼
cups
dairy free semi-sweet chocolate chips
suggestion in post
Instructions
Preheat the oven to 350°F. Spray 9x5-inch loaf pan with nonstick spray; set aside.
In a medium bowl, whisk together flour, xanthan gum if needed, pumpkin pie spice, ground cinnamon, baking powder, baking soda, and salt. Set aside.
In a stand mixer or with a handheld mixer, combine the pumpkin puree and melted butter.
Add the granulated sugar and brown sugar. Combine until there are no lumps.
Now add eggs and stir in the vanilla extract on low.
Then add the dry ingredients to wet ingredients and mix on low until everything is incorporated.
Lastly fold in the semi-sweet chocolate chips.
Transfer the quick bread batter to the prepared loaf pan.
Bake for 60-64 minutes, or until a cake tester comes out clean in the middle.
Allow the quick bread to cool completely before removing to a wire rack before cutting and serving.
Cover leftovers and keep on the countertop.
Notes
Store your leftover bread wrapped in plastic or in an airtight container for up to 2-3 days and keep it at room temperature.