PUMPKIN BREAD

Just a few chilly days in September are enough to get me thinking about everything autumn-related. One of the first things I do is make my reliable pumpkin bread recipe to welcome the upcoming season. This recipe can easily be made gluten-free by substituting with a 1:1 gluten-free flour. I prefer using Bob's Red Mill 1:1. The picture below shows a loaf made with that gluten-free flour. As you can see I tore into the loaf before I remembered to take a picture! This loaf has the added option of chocolate chips. Yum.

Pumpkin Bread Recipe

Ingredients

• 3 eggs

• 1 cup sugar

• 1⁄4 cup brown sugar

• 1 tsp vanilla

• 1 cup pumpkin puree

• 1⁄3 cup vegetable oil

• 11⁄2 cups flour (GF optional)

• 1 tsp baking soda

• 1⁄2 tsp baking powder

• 1⁄2 tsp cinnamon

• 1⁄2 tsp ground ginger

• 1⁄2 tsp salt

• 1⁄4 tsp each of ground nutmeg, allspice, pumpkin pie spice

• 1⁄2 cup semi sweet chocolate chips, optional

Instructions:

1. Preheat oven to 350 degrees. Line and grease a 9 x 5 loaf pan with parchment paper and set aside

2. Beat together the eggs, sugars and vanilla extract (1 minute on medium speed or until well combined)

3. Add in the pumpkin puree and oil and beat until combined

4. Sift and add all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pump- kin pie spice) and stir until combined. If using chocolate chips, add them and mix them in

5. Spoon batter into the lined loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven, allow to cool for at least 10 minutes, then serve warm or allow to cool completely, then slice and serve and enjoy

   This recipe can be doubled!

   
   

Enjoy!!