Author Notes
This is an incredibly moist bread with dark chocolate chunks and spices that smell amazing. ( gluten free) —simply 123 allergy free
Ingredients
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1/2 cup
canola oil
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3
eggs
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2 tablespoons
dark brown sugar
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1 cup
granulated sugar
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1- 15 ounces
can of pumpkin puree (not pumpkin pie filling)
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1/4 teaspoon
nutmeg
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1/2 teaspoon
cinnamon
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1/4 teaspoon
allspice
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2 cups
gluten free all purpose baking mix (not regular gluten free flour) Note: Arrowhead Mills, Hodgson Mill, Bella and King Arthur all make "gluten free all purpose baking mix."
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1 teaspoon
vanilla extract
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1 cup
chocolate chunks
Directions
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Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
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In a large bowl mix together the sugar, eggs, oil, dark brown sugar, pumpkin, spices and vanilla.
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Add the baking mix and stir to combine
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Mix in the chocolate chunks.
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Spoon the batter into the prepared pan. Allow it to rest for 10 to 15 minutes before baking.
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Bake for 55 minutes or until cake tester comes out clean or top springs back to touch. Remove from the oven. Let cool completely before turning out of the pan. Serve with jam for breakfast or as a delicious dessert!
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