Chocolate Chip Pumpkin Pecan Bread (Gluten free option)

It’s not officially fall until the pumpkin bread is baking, so start preheating the oven and get ready for the house to smell heavenly, because we are popping this Chocolate Chip Pumpkin Pecan Bread (gluten free option) in the oven, stat!
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Chocolate Chip Pumpkin Pecan Bread (Gluten Free Option)

This perfectly textured pumpkin bread has hints of sweet cinnamon and nutmeg, rich dark chocolate and the crunch of salty roasted pecans.

Wanna Make it Gluten Free? No problem!

If gluten free living is your thang, you don’t have to sacrifice taste or texture. I use Gluten Free Jovial Pastry Flour, because it’s the best for baking and works perfectly in this decadent pumpkin bread. It’s also soaked for easy digestion!

Need More Holiday Dessert Options? 

Try my Orange Blueberry Cake!

Tips and what you need: if you want to make this recipe gluten free I recommend Gluten Free Jovial Pastry Flour. You will need cinnamon, nutmeg, vanilla paste or extract, and two loaf pans.

Sweet chocolate pumpkin bread with hints of cinnamon, nutmeg and salty pecans, It’s even better the second day!

Course:

Dessert

Cuisine:

American

Keyword:

fall recipes, kid-friendly recipes

Servings: 24 slices

Author: Linda Spiker

• 3
  cups
  of your favorite flour, I use Gluten Free Jovial Pastry Flour
  
• 2
  teaspoons
  ground cinnamon
• 1
  teaspoon
  fine sea salt or kosher salt
• 1
  teaspoon
  baking soda
• 1/4
  teaspoon
  nutmeg
• 4
  large
  eggs, room temp
• 2 1/2
  cups
  granulated organic sugar
• 1
  15oz
  can pumpkin purée, (plain, not pumpkin pie mix)
• 3/4
  cup
  soft butter (plus 1 tablespoon for pan prep)
• 3/4
  cup
  unsweetened apple sauce
• 1 1/2
  cup
  roasted salted pecans, chopped (use can also use plain raw pecans, I just love that salty bite with dark chocolate!)
• 1 1/2
  cups
  mini semi sweet chocolate chips

1. Preheat oven to 350 degrees, place oven rack in center position, use a paper towel to wipe sides and bottom of pans with butter, then dust with flour, set aside

2. In a medium size bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Set aside

3. In a large bowl mix soft butter, apple sauce and sugar, then add eggs, and pumpkin purée and mix until smooth

4. Add dry ingredients to wet ingredients a little at a time and mix until well combined

5. Using a spatula, add 1 1/4 cup pecans and 1 1/4 cup chocolate chips and mix well (reserve the rest of chips and nuts for topping)

6. Separate batter into loaf pans, tap pans on counter firmly and smooth top with spatula. Sprinkle reserved chocolate chips and pecans on top of each loaf.

7. Bake in the oven for 55-60 minutes, or until inserted toothpick comes out clean

8. Allow to cool before slicing, serve

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