Gluten Free Pumpkin Bread
Caramel and Cashews
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Chocolate chips
Gluten free flour
Vegetable oil
Canned pumpkin
Milk
Pumpkin pie spice
Baking powder
Baking soda
Eggs
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Moist & sweet
This gluten free pumpkin bread is moist and delicious! Nobody can tell it's gluten-free. Someone always ask for the recipe!
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1
In a small bowl, melt the chocolate and milk. Stir until smooth, then set aside to cool.
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2
In a large bowl, stir the canned pumpkin, sugar, brown sugar, and vegetable oil.
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3
Add both eggs and mix until just combined.
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4
Add the flour, baking powder, baking soda, and kosher salt to the bowl and whisk until a batter forms.
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5
Combine 1 cup of pumpkin batter with the melted chocolate and stir to combine.
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6
Add half of the chocolate mixture to the loaf pan and spread it around evenly. Sprinkle with chocolate chips.
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7
Add half of the pumpkin mixture, then repeat. Make 2 figure 8's with a butter knife.
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8
Bake until golden brown, risen, and baked through - 45 minutes.
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Enjoy!
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