Friday, October 12, 2012

Gluten Free Friday ~ Pumpkin Chocolate Chip Bread

 Kayla gets perfectly giddy over all things fall.  She heats up a mug of cider every morning to go with her breakfast, counts the days until pumpkin and apple-picking outings, and begs me to stop and buy every scarecrow we see.

Last week she got out the leaf-blower, created a pile of leaves, and entertained herself and her friends with all manner of leaf tossing and jumping.  Her Daddy wondered why she didn't blow and rake ALL of the leaves into a pile and properly compost it.
And she loves creating perfect fall meals and treats in the kitchen, which might just make up for the lack of productive leaf-raking.

Last week she searched for the perfect fall snack and dessert, and found one for pumpkin bread.  She tweaked it a bit and added chocolate chips {because no muffin or quick bread is complete without them}, and produced a perfect pumpkin loaf.  Four loaves to be exact.

Four loaves that lasted about four days.  They were irresistible!
 Pumpkin Chocolate Chip Bread

3 cups GF flour blend {rice, tapioca, potato}
4 tsp cinnamon
2 tsp nutmeg
1 tsp ginger
1 tsp salt
2 tsp baking soda
1 tsp xanthan gum
4 eggs
1/2 cup orange juice
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
1 can pumpkin puree {15oz can}
1 1/2 cups chocolate chips {These are optional in some homes, but not mine.}

Whisk together dry ingredients: flour, spices, salt, soda, and xanthan gum.  In a separate bowl, whisk together eggs, oil, orange juice, sugar, and pumpkin.  Stir until thoroughly combined.  Add pumpkin mixture to dry ingredients and blend by hand or electric mixer until smooth.  Fold in chocolate chips. Pour batter into two 9x5 inch pans and bake for 1 hour, or four small loaf {5x3} pans and bake for 30 minutes at 350 degrees. Test with a toothpick or fork before removing from oven.
Cool for 5-10 minutes and then slice and serve with a cup of hot apple cider! And if you REALLY want to complete the ideal fall picture like Kayla, then put on your pj pants and your warm and comfy slippers, pull out a fleece blanket and cuddle up with your pumpkin bread, cider, and the new Rick Riordan book!


Anonymous said...

As I recall, Kayla prayed for snow last October. And got it. Is that a prayer request this year? Love, K&J

Melanie said...

Oh, I hope not! It's already getting too cold for me. I DREAD what's coming soon enough.

lettersfromheartscontent said...

Melanie! How funny to bump into you in the GF circuit!

I have a surplus of dark squash and knew it was yearning for chocolate chips. Since going GF this summer I have slowly been realizing what old standard recipes I will have to forgo. I dread the winter; i dread coming into it without a wide range of favorite comfort foods!

This recipe looks just right. Thank you so much!

Melanie said...

Hi Ruth! You won't be disappointed with this recipe. It has a bit too much sugar for my liking, but it is VERY tasty! Keep me posted on your gluten free journey!

lettersfromheartscontent said...

Yep, that was a hit, for sure. My batch made a dozen muffins (For breakfast) and a loaf. All baked thoroughly. When I printed the recipe I did not see an oven temp but I used 350 (nothing shocking here.) I used the King Arthur GF flour blend. Nice stuff.

Melanie said...

Yep ~ left out the oven temp! Thanks for the notification. Glad it worked well for you!

Rebecca R said...

THANK YOU. I've made this five or six occasions now, and I even made mini breads (cupcake weight) and packaged them up for holiday treats. NO ONE can believe it's gluten free. Must be the moist pumpkin that makes the difference!

Melanie said...

Hey Becca! Thanks for your comment. I'm so glad this has worked well for you. And now that I'm reminded of this recipe, I need to go make a few loaves myself! Hope you are having a great spring break!