This pumpkin bread is great for breakfast, an afternoon snack, or a late-night treat. The bread can be stored in the fridge for up to 1 week, or frozen (wrapped in plastic wrap, then foil) for up to 2 months.
#chocolate #quick #bread #recipes #glutenfree
Ingredients:
- 1 (15-ounce) can pumpkin
- 1 teaspoon baking soda
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups light brown sugar packed
- 2 1/4 cups gluten free flour
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup pecans chopped
Directions:
Preheat oven to 350 degrees. Grease and flour a 9"x5" loaf pan. (Note: Use gluten free flour to prepare the pan)
Whisk together the pumpkin, baking soda, salt and spices in a large mixing bowl.
Add the oil, eggs, and sugar and whisk until thoroughly combined.
Using a rubber spatula, fold in the flour, chocolate chips and pecans until completely combined.
Transfer the batter to the prepared pan, and spread evenly.
Bake for 1 hour or until a thin knife inserted into the center comes out clean.
Cool bread in pan on a wire rack for 15 minutes. Remove bread from pan and allow to cool completely on a wire rack.
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