This Pumpkin Chocolate-Chip Bread is a family recipe brought to you personally by one of our Celiac Disease Foundation team members. It’s a comforting family favorite, and once you make it you’ll be craving it all year round!
PrintPumpkin Chocolate-Chip Bread
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This Pumpkin Chocolate-Chip Bread is a family recipe brought to you personally by one of our Celiac Disease Foundation team members. It’s a comforting family favorite, and once you make it you’ll be craving it all year round!
- Prep Time: 5 minutes
- Cook Time: 30-40 minutes
- Total Time: 35-45 minutes
- Yield: 5 mini loaves or 7 small ramekins
Ingredients
- 1 1/2 cups pureed pumpkin
- 3 eggs
- 2 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup apple sauce
- 1 1/2 cups gluten-free flour
- 3/8 teaspoons baking power
- 3/4 teaspoon salt
- 1 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 1/2 cups semisweet chocolate chips
Instructions
- Preheat oven to 325 degrees Fahrenheit.
- Blend pumpkin, eggs, sugar, oil, and apple sauce in a mixer or with a whisk until smooth
- In a separate bowl, mix flour, baking powder, and baking soda, salt, and spices until everything is evenly distributed.
- Blend flour mixture into the pumpkin, just until flour disappears.
- Stir in chocolate chips by hand, then spoon mixture into 5 greased mini loaf pans or ramekins.
- Bake 30-40 minutes (depending on size of pan) or until tops are risen and brown and a skewer inserted into the center comes out clean.
