Yep, it’s definitely pumpkin season here on the blog! It’s not fall without a few delicious pumpkin recipes, and shockingly this is one I rarely make and haven’t done a post for on here yet. Make this pumpkin bread as the afternoon is winding down and it will fill your house with a fragrant aroma of spices!
YOU WILL NEED: 2 loaf pans (9.5x5in)
INGREDIENTS:
DRY:
•2 cups gluten free flour
•1 cup brown sugar
•1 cup coconut sugar
•2 teaspoons baking powder
•1 teaspoon ground cinnamon
•1 teaspoon ground nutmeg
•1/2 teaspoon ground ginger
•1/2 teaspoon salt
•3/4 cup mini chocolate chips (optional)
WET:
•1, 15 oz. can pumpkin
•1/2 cup coconut oil, melted
•1/2 stick unsalted butter, melted
DIRECTIONS:
1.) Preheat oven to 350ºF and grease two loaf pans with butter.
2.) In a large bowl, mix together the butter, coconut oil, and sugars. Add in the coconut oil and butter, then mix well.
3.) Add in the eggs and canned pumpkin. In a small bowl, mix together the gluten free flour, baking powder, salt, and the spices. Mix well. If you want your loaves to be chocolate chip, add in the chocolate chips, otherwise you can leave them out.
4.) Divide the batter evenly between the two prepared loaf pans. Bake for 45-50 minutes or until a tester inserted into the center comes out clean. Cool on a wire rack after done baking and serve in slices.
