I always love anything pumpkin… and there are so many great recipes out there that make use of it. This is one of my favourites as it makes 3 loaves… it disappears very quickly around here. You don’t have to wait until fall to make this wonderful loaf, pureed pumpkin is available all year round, so makes it easy to have on hand any time you want to make use of it. Enjoy!
PS… you can freeze the loaves, if they even make it to the freezer… 🙂
3 1/4 cups all purpose GF flour *
2 tsp baking soda
1 tsp nutmeg
1 1/2 – 2 tsp cinnamon [I add more]
2 cups packed pumpkin puree ( I add more – it makes it so moist)
1 cup grape seed oil [or vegetable oil]
1 1/2 tsp salt
2 cups of sugar ( I decrease the sugar, but you can leave as this amount)
2/3 cup of water
2 tsp gluten-free vanilla
3/4 cup chocolate chips
*Note – I used Glutino Foods all purpose flour
Preheat oven to 350 degrees F
Prepare 3 loaf pans
Measure and add all the dry ingredients together in a large bowl add the chocolate chips at this time as well, stir to blend. Combine wet ingredients together first in another bowl, then add to the dry ingredients. beat until well mixed, pour and divide the batter equally into the loaf pans.
Bake for approximately 1 hour. [Will vary depending on your oven] – use a cake tester for doneness -should be golden in colour, slightly darker around the edges.