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.
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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?Â
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
:
-
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
-
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
-
In a medium size bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg. Set aside
-
In a large bowl mix soft butter, apple sauce and sugar, then add eggs, and pumpkin purée and mix until smooth
-
Add dry ingredients to wet ingredients a little at a time and mix until well combined
-
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)
-
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.
-
Bake in the oven for 55-60 minutes, or until inserted toothpick comes out clean
-
Allow to cool before slicing, serve
MAY I PLEASE ASK A FAVOR?
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