Gluten Free Chocolate Chip Pumpkin Bread
Gluten Free Chocolate Chip Pumpkin Bread is a quick and easy gluten-free bread that your entire family will love! Miss Starbucks pumpkin bread? You won't after trying this!
Servings 10 slices
Calories 446kcal
Ingredients
- 1 15 ounce can pumpkin puree (not pie filling)
- 4 eggs
- 1 cup sunflower oil or your favorite oil
- 2/3 cup water
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 3 1/2 cups gluten free flour (all purpose gf flour)
- 2 c chocolate chips Enjoy Life Foods
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350 degrees.
- Mix all wet ingredients and set aside.
- Mix all dry ingredients.
- Combine wet and dry ingredients, blend well.
- Pour into prepared bread pans, I used two pans. (I wanted tall bread, you could use 2 or 3 pans depending on how tall you want your bread)
- Bake for 50 minutes in a Metal or until a knife comes out clean.
- ENJOY!
Notes
- Start with room temperature eggs, so they incorporate into the other ingredients well.
- Measure your flour by spooning it into your cup and then leveling off with a flat edge. This will ensure you get the correct amount.
- Careful with your pan. Metal pans will cook differently than ceramic pan. This recipe was baked in a metal pan, which takes longer than a ceramic. I used a metal pan for this recipe. I filled it 1/2 to 3/4 full and it baked in 40 minutes.
- Insert a toothpick or tester to check for doneness. You are looking for moist crumbs to cling to it.
Nutrition
Calories: 446kcal | Carbohydrates: 76g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 621mg | Potassium: 38mg | Fiber: 5g | Sugar: 44g | Vitamin A: 175IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 2.4mg