Pumpkin Chocolate Chip Bread
Servings: 10 slices
Ingredients
- 1¾ c 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 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 15 oz canned pumpkin puree
- ½ c dairy free butter melted
- ¾ c granulated sugar
- ¾ c brown sugar packed
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1¼ c 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.