Gluten Free Pumpkin Bread
Gluten Free Pumpkin Bread:
Just in time for Thanksgiving, this moist gluten free pumpkin bread will be a perfect feature in your festive spread. The rich nutmeg, allspice and chocolate are beautifully rounded by the deep pumpkin flavor the puree yields. Pair the bread with a Chai Tea latte or a crisp apple cider, each will compliment the rich spices and add a touch of sweetness to the loaf.
In fact, my daughter Rose said “ Mama I like your Pumkin cake, it’s good!”. All the while, my son nodded enthusiastically in agreement, because he hasn’t quite figured out the concept of smaller bites. Whether you eat this in one big bite or multiple small bites you are sure to love this bread, even though it’s gluten free.
Cooking Time: 55 mins
Cooking Temp: 350 degrees
Ingredients:
1 Stick of butter (softened)
1 cup of sugar
1 egg beaten
1 t. Vanilla extract
¾ C pumpkin puree
1 1/2 c gluten free flour (I recommend King Arthur’s Gluten- Free Flour Blend)
½ c almond flour
2 tsp baking powder
½ tsp. Salt
1 t allspice
½ t nutmeg
1 cup chocolate chips
Steps:
- Preheat oven to 350 degrees and prepare a greased loaf pan
- In a large bowl cream the softened butter, sugar and salt, until the mixture is a pale yellow color.
- Mix in the egg.
- Add the pumpkin puree and mix until combined.
- Add all of the dry ingredients, mixing well.
- Add the chocolate chips.
- Pour mixture into the prepared loaf pan and bake for 55 minutes.
- Place bread on a cooling rack for 5 minutes then turn it out and allow it to fully cool before slicing.
-Patience
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