Fall is the perfect time to make a homemade pumpkin loaf to satisfy that sweet tooth craving and make the kitchen smell like a Fall candle. This recipe is a gluten-free and dairy-free version of everyone’s favorite pumpkin loaf!
Ingredients:
- 1 15 oz can of pumpkin
- 1 1/2 cups brown sugar
- 2 1/4 cups gluten-free flour
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 cup semi-sweet chocolate chips (dairy-free)
Instructions:
- Preheat oven to 350°F and grease and flour a loaf pan.
- Whisk the canned pumpkin, baking soda, and cinnamon in a bowl.
- After thoroughly whisked together, add the eggs, oil, and sugar and whisk again until combined.
- With a rubber spatula, gently fold in the chocolate chips and flour until combined, do not over-mix.
- Transfer the batter to the prepared pan and spread evenly around, add some chocolate chips on top.
- Once the oven is done preheating, bake for one hour or until fully cooked in the middle.
- Cool bread in the pan before cutting into.
- Enjoy!
If you are going to try out this pumpkin load recipe, let me know how it tastes! My roommates and I ate this so fast that I’ll need to make another one soon …
