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
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.
- 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.
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