Monday, September 26, 2011

gluten free pumpkin chocolate chip bread.

I used this recipe that I got from the Food Network

I replaced the flour with the gluten free all-purpose flour found here

Oh and of course I added chocolate chips :)   For some reason I had to end up baking it for about 30 minutes longer, I kept checking and adding time.


  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly bean
  • 16 ounces canned unsweetened pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 2/3 cup water


Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

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1 comment:

Madeline and Family said...

such a perect recipe for this time of year. I need to pass it along to my sister and sister in law (or just make it for them) although, I bet it tastes good for me too :)

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