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One-Bowl Pumpkin Chocolate Chunk Bread

I think I can eat pumpkin anytime of the year, but this is especially good in the fall with the pumpkin flavor and delicious pockets of chocolate. This bread is so moist and perfect for breakfast, heated up for dessert or anytime of the day. This bread is gluten free and can easily be made dairy free by simply using a dairy free buttery spread or coconut oil in place of the butter. To make it even better, this recipe is done in one bowl and is super simple!



Ingredients:

  • 1 cup canned pumpkin

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 3/4 cup brown sugar

  • 1/2 cup granulated sugar

  • 1 1/2 tsp vanilla extract

  • 3 eggs

  • 1/3 cup butter (you can use DF buttery spread or coconut oil)

  • 1 1/2 cup GF flour (I used @kingarthurbaking GF flour blend and it turned out really well)

  • 1 tbsp pumpkin pie spice

  • 1/2 tsp cinnamon

  • 1 cup chocolate chucks (if DF make sure they’re DF)


Directions:

  1. Preheat your oven to 350 degrees F, and grease a baking bread pan with spray or oil.

  2. In a large bowl, combine canned pumpkin, baking soda, baking powder, salt & mix together.

  3. Add brown sugar and granulated sugar & mix together.

  4. Add vanilla, eggs, butter and mix in.

  5. Finally, add the GF flour, pumpkin pie spice, and cinnamon and mix until fully combined.

  6. Fold in the chocolate chunks.

  7. Spoon the mixture into the bread pan and bake for about 55 mins.

  8. Allow to cool in the pan for 15 minutes or so and finish cooling on a wire rack and enjoy!

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