One of my favorite things about fall is baking. There is just so much to be enjoyed this time of year! I love all the foods that come from harvest time, partly because they taste good and partly because they are so classically reminiscent of autumn.
Pumpkin is one of my fall favorites. There are so many great treats that are made with pumpkin. Pumpkin also lends itself very well to gluten-free baking. It really helps moisten GF recipes and helps things hold together as well. Plus, all the spices used in most pumpkin recipes easily mask the sometimes unusual flavors of gluten-free flours.
Now that I’ve rambled endlessly, here is the Gluten-Free Pumpkin Chocolate Chip Bread that I made on Friday. It was delicious! It was flavorful, moist, and reminiscent of autumn. It was also gone quickly. Next time, I will certain double, triple, or even quadruple this delicious recipe! I usually freeze gluten-free baked goods so I always like to know how well a GF recipe will freeze. I did not get a chance to experiment and freeze any of this bread though; it was gone too fast!
Gluten-Free Pumpkin Chocolate Chip Bread
Ingredients for one loaf:
1/2 butter, softened
1 cup sugar
1 cup canned pumpkin (plain)
1 cup rice flour
1 cup tapioca flour
2 tsp xanthan gum
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/2 cup chocolate chips
1/2 cup chopped walnuts
**You could also substitute 2 cups of any GF flours or a pre-made flour blend**
Heat oven to 350*. Grease only the bottom of a 9×5 bread pan.
Mix butter, sugar, eggs, and pumpkin with a whisk. Stir in flour, baking soda, cinnamon, and pumpkin pie spice. Stir in chocolate chips and walnuts. Spread into bread pan.
Bake 55- 65 minutes or until a toothpick comes out clean. Cool for 10 minutes, then remove from pan and cool for 2 hours on a wire rack.
Mix 1/2 cup powdered sugar and 2-3 tsp of milk. Blend until smooth and thin. Drizzle over the loaf and allow about 30 minutes for the glaze to set up.