Hi everyone! Greetings from the suburbs…
I graduated on Monday, and have been busy unpacking and reorganizing all my earthly possessions. I loathe anything to do with packing. But the nice weather is keeping my spirits up, along with a beautifully stocked kitchen (courtesy of my mother!). It seems like such a luxury to have access to nice utensils, baking equipment, spices, and fresh ingredients. It’s definitely a step above Mod 24B 🙂
But I am missing being at school and living with my friends. Luckily I’ll be returning to BC in the fall for a year of grad school! So I’m not really leaving the Heights quite yet…
Anyway, in between clearing out my desk and folding laundry, I found time to make a delicious pumpkin chocolate chip bread! I know that it’s nearly summertime, but the pumpkin puree I had in the fridge was calling my name. And you know, you can only eat pumpkin pie oatmeal so many days in a row, hence the creation of this delightful bread!
I took the recipe from Averie Cooks. I adapted it slightly to make it gluten free and to fit some other accommodations. The recipe is a little involved, but the outcome is totally worth it! Feel free to play around with the spice combinations; there are so many in this recipe that a little more or less of something would not make much of a difference! For instance, I always tend to add a touch more cinnamon than a recipe calls for, just because I love the flavor! In these kinds of situations, experimentation with flavorings won’t change the outcome of your baking 🙂
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup brown sugar (I used dark brown; the original recipe uses light brown)
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 1 tbsp molasses (not blackstrap! too intense!)
- 2 tsp vanilla extract
- 2 tsp pie spice
- 2 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 1/2 cups gluten free all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup mini chocolate chips
- Heat oven to 350 degrees, and spray a 9×5 loaf pan.
- Add the first 11 ingredients to a large mixing bowl (that’s everything through the nutmeg). Whisk to combine.
- Add flour, baking powder, baking soda, and salt until just combined. Do not overmix! There is nothing worse than a dry, flat bread, which is caused by overmixing.
- Add the chocolate chips and gently stir batter until combined.
- Pour batter into the loaf pan and smooth over the top with a spatula.
- Bake for 50-55 minutes. The top should be domed and golden. Check the bread with a cake tester or toothpick; it should come out nearly clean.
- Allow bread to cool for 15ish minutes before removing from pan. Allow the bread to cool completely before cutting and serving!
- The bread won’t need to be refrigerated unless you plan on taking more than a week to eat it. Which doesn’t even make sense because this bread is so good 🙂 You can freeze it though, to maintain freshness if you won’t be eating it right away.
So while I prefer the flavors from my Chocolate Peanut Butter Banana Bread, this Pumpkin Chocolate Chip Bread is pretty bomb, too. Let me know what you think in the comments! I know my sister’s dog was just waiting for me to drop this slice while I was taking this photo 🙂
Peace, Love, and Seasonal Dissonance,