I’ve finally starting baking gluten-free. Well, baking “my” way, anyhow. I’m using GF baking mixes as the base and working from there. I really liked how the Orange Cranberry Bread turned out, so I decided to adapt Mom Advice’s Spiced Pumpkin Bread recipe to work for me. It turned out great! The kids love it, too, and with so much moisture from the pumpkin you can’t even tell it’s gluten-free.
Gluten-Free Pumpkin Chocolate Chip Bread
adapted from this recipe
1 1/2 cups sugar
1/2 cup vegetable oil
2 large eggs
8 oz solid pack pumpkin (or half a can)
1 1/2 cups GF flour (I used Bob’s Red Mill Gluten-Free Biscuit and Baking Mix)
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp baking powder
1/2 to 1 cup mini chocolate chips
Preheat oven to 350°F. Spray a loaf pan with cooking spray. Blend sugar and oil in a large bowl, then mix in eggs and canned pumpkin. In another bowl, combine GF baking mix, cloves, cinnamon, nutmeg, baking soda, and salt. Stir into pumpkin mixture in small amounts, then gently fold in the chocolate chips. Pour into loaf pan, and bake 75 minutes until toothpick inserted into center comes out clean.
Pumpkin and chocolate is one of my favorite combinations, and I see no reason why we can’t extend the use of canned pumpkin through the rest of the year. I stocked up on cans before they disappear after “holiday baking season,” and will let you know what other things I cook up. If you don’t like pumpkin, you might like the Gluten-Free Orange Cranberry Bread instead. Enjoy!