Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

Nothing quite says fall like pumpkins.  The weather is getting cooler and the leaves are turning and dropping.  It's time to bring out the pumpkin recipes.  Although I have never liked pumpkin pie, I do love pumpkin in baked goods such as breads, muffins, and cookies.  Here is my awesome pumpkin bread recipe.  I have baked 4 loaves of this bread this week and they are all gone almost instantly.

2 1/4 cups gluten free flour mix
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon pumpkin pie spice**
1/2 cup butter, softened
1 cup sugar
1/2 cup brown sugar
2 large eggs
1 cup pumpkin (not pumpkin pie pumpkin)
1/2 cup milk
3/4 cup mini chocolate chips

Heat the oven to 350 degrees.

Combine dry ingredients well.  Set aside.

In a mixing bowl, cream butter.  Add sugars, eggs, pumpkin, and milk and mix until well combined.

Add the dry ingredients and mix well.  Batter will be smooth.

Fold in the chocolate chips.

Pour the batter into one LARGE bread pan or two smaller bread pans.  I have just been doing smaller loafs, but it depends on what you want.

Bake for 60 minutes or until a knife or toothpick comes out clean.  Cooking times all depend on your oven.  My oven has been taking the 60 minutes, but if yours cooks hotter, it may just take the 50 or it may take more.



**I NEVER make pumpkin pie so I don't care to buy a pumpkin pie spice.  I'm sorry to tell you that I will most likely never be posting a pumpkin pie recipe on this site.  Maybe Katrina will:)  However, I mixed my own spice and keep it on hand for the spice used in this recipe.  Here is the recipe for the pumpkin pie spice called for in the recipe.  Mix it up and measure out the 1 Tablespoon.  Store in an airtight container in the pantry until needed.  Of course, you could always buy a pumpkin pie spice.  I'm sure that would work too.

Pumpkin Pie Spice

4 Tablespoons cinnamon
4 teaspoons nutmeg
4 teaspoons ginger
3 teaspoons allspice
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This is Katrina.  I just tried Melanie's bread and it is delicious!  I had to make a few allergy friendly changes for me just because I can't have the dairy or cinnamon. So here are my changes if you need them, but either way you really need to make this bread this fall season, delish!

For the flour substitution I used:
1 cup brown rice flour
3/4 cup Potato Starch
1/4 cup corn starch
1/4 cup oatmeal flour

For the butter and milk I just used:
smart balance butter with flaxseed
vanilla almond milk

For the spice instead of cinnamon:
1 tsp allspice
1 tsp nutmeg
1 tsp cloves

Enjoy!