Gluten Free Pumpkin Chocolate Chip Bread
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1
Line 2 loaf pans with parchment paper and spray with cooking spray. 8" x 4" pans are good but I only had 9" x 5" pans.
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2
Put softened butter, brown sugar and granulated sugar into a large mixing bowl. Cream togethter.
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3
Add some large eggs, vanilla extract and pure pumpkin puree.
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4
Stir until well combined.
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5
Add Gluten Free Baking Flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg to the liquid ingredients.
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6
Partially blend the dry and wet ingredients together before pouring in some almond milk.
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7
Finish stirring until all the ingredients are combined.
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8
Fold in some semi-sweet chocolate chips.
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9
Split the batter between the 2 prepared loaf pans. Smooth the tops.
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10
Bake in a 350F oven for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.
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11
Remove from oven and allow to cool in pans for a few minutes.
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12
Use parchment paper to lift loaves out of pans and transfer to a cooling rack.
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13
Allow to cool completely before slicing.
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14
Serve.
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15
Enjoy!
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