Gluten-Free Chocolate Chip Pumpkin Bread is moist, fluffy, and refined sugar-free. This pumpkin spice delight is healthier than pumpkin bread, but you'd never know!
INGREDIENT
– 1 (15-oz) can pumpkin puree– 2 egg– 1 stick (1/2 cup) butter melted and cooled– 2 tsp pure vanilla extract optional– 2 cups gluten-free all-purpose flour– 1 cup coconut sugar or raw cane sugar– 1 1/2 tsp pumpkin pie spice– 1 tsp baking soda– 1 tsp sea salt– 2/3 cup chocolate chips optional
INSTRUCTIONS
Turn on the oven to 350°F and line a 9" x 5" loaf pan with parchment.
Step 1
Mix canned pumpkin puree, eggs, melted butter, and vanilla extract in a bowl by hand or with an electric mixer.
Step 2
In a separate bowl, mix flour, sugar, pumpkin pie spice, baking soda, and sea salt. Mix the dry and wet ingredients well.
Step 3
Stir 1 teaspoon of gluten-free flour into the chocolate chips before adding them to the bread batter. Mix well.
Step 4
Pour pumpkin bread batter in pan. Bake the loaf pan on the centre rack for 40 minutes under foil. Remove the foil and bake the loaf until clean, 15–25 minutes.
Step 5
Quick breads finish at 190-200°F. Insert a digital thermometer into the centre of bread to check doneness. Let bread cool for 40 minutes before slicing and serving.