Fall Calls for Pumpkin Loaf!
Every fall/winter season I savor the chance to get back into the kitchen baking up cookies and breads and other tasty treats that the summer heat kept me from making.
This recipe for a gluten free, dairy free pumpkin loaf is my go-to during the colder months. I honestly make it at least 4-5 times every year and this year will be no exception. Even though it’s GF and DF, don’t let that fool you into thinking it’s flavorless or dry. It’s entirely the opposite! Slightly crispy on the outside and perfectly soft and gooey on the inside, this fall dessert recipe is the ultimate crowd-pleaser.
Prep is easy and the 50 minute bake time allows it to rise to perfection while you get a few other things done around the house or just lounge with a good book and a glass of wine. Check out the full recipe below!
PREP TIME: 10 minutes
COOK TIME: 50 minutes
TOTAL TIME: 1 hour
1 cup sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 cup pumpkin puree
1/3 cup vegetable oil
1 1/2 cups gluten-free flour (Better Batter is my go-to!)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp nutmeg
1 cup dairy-free semi sweet chocolate chips (alternately, you can substitute regular chocolate chips)
1. Preheat oven to 350F. Ligthly grease a 9x5 bread/loaf pan.
2. In the bowl of a stand mixer (or using a hand mixer) beat together the eggs, sugars, and vanilla extract for 1 minute on medium speed or until well combined.
3. Add in pumpkin puree and oil and beat until combined.
4. Add all dry ingredients (gf flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg) and mix until combined. Stir in chocolate chips.
5. Spoon batter into the loaf pan. Bake for 50 minutes (slightly longer if necessary, until a toothpick comes out clean). Remove from the oven and let cool for 10 minutes before slicing. Enjoy!