Side Pannel
Gluten Free Pumpkin Bread
Gluten Free Pumpkin Bread
- Recipe Submitted by maryjosh on 06/08/2019
Ingredients List
- 1 1/2 cups Cup 4 Cup Gluten Free Flour
- 1 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Baking Flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 2 cups brown sugar
- 4 large eggs
- 1 stick of unsalted butter melted and cooled
- 1 cup unsweetened pumpkin puree
- 1 tsp vanilla
- 2/3 cup milk
- 1/2 cup gluten free chocolate chips or more if you prefer Enjoy Life
Directions
Preheat oven to 350 °.
Grease two 9" x 5" loaf pans.
Whisk all dry ingredients together in a big bowl.
In another bowl mix all wet ingredients together.
Make a well in the middle of the dry ingredients and add wet ones. Mix gently until well combined.
Toss chocolate chips with 1 tablespoon of gluten free flour and stir into mix.
Pour mixture into loaf pans and cook for about 40 minutes or until a toothpick inserted into the center comes out clean.
Turn pans once during cooking.
Let cool for 15 minutes, then turn out onto the rack.
Grease two 9" x 5" loaf pans.
Whisk all dry ingredients together in a big bowl.
In another bowl mix all wet ingredients together.
Make a well in the middle of the dry ingredients and add wet ones. Mix gently until well combined.
Toss chocolate chips with 1 tablespoon of gluten free flour and stir into mix.
Pour mixture into loaf pans and cook for about 40 minutes or until a toothpick inserted into the center comes out clean.
Turn pans once during cooking.
Let cool for 15 minutes, then turn out onto the rack.
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