A lot of happy childhood memories stemmed from the smell of my dear mom baking something in our kitchen. She made almost everything from scratch–bread, cinnamon rolls, pizza, jams, even toothpaste (but that was only once because, well, homemade toothpaste is disgusting).
I’m sure that I got my love for cooking and baking from her (thanks for letting me make all those messes in the kitchen mom!), and I still make a lot of what we eat from scratch. There are getting to be more and more great-tasting gluten-free products out there, but my homemade bread recipe (made with my homemade flour mix) is still our favorite.
Every year when the air gets crisp and leaves begin to change colors and fall off the trees, I get a hankering for my mom’s famous chocolate chip pumpkin bread. I love all things pumpkin, so I have tried many a pumpkin bread (homemade and commercial) and none have measured up to this recipe.
Naturally, when my husband was diagnosed with food allergies, this was one of the first recipes I converted to gluten-free, and I think you will come to love it too. Maybe it will become a family tradition for you, too.
Mom’s Chocolate Chip
*gluten-free *soy-free *oat-free *dairy-free
- I have had the best results using my flour blend. You might be surprised how different a recipe can turn out depending on what flour you use-so if you can, hop on over to my recipe and whip some up. If not, I would suggest Cup4Cup or Gluten Free Mama’s almond flour blend.
- You can use either canned pumpkin, or fresh pumpkin puree. If using fresh pumpkin, be sure the liquid has been strained out so it is as thick as canned pumpkin would be.
- I love cinnamon, so that is what this recipe features. If you like other spices (ginger, cloves), feel free to substitute equal amounts for some of the cinnamon. I wouldn’t use any more than 1/4 tsp of each kind, though.
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1/2 cup oil (I use canola)
- 2 large eggs
- 2 T water
- 2 cups gluten-free flour mix
- Add 1 1/2 tsp xanthan gum if your flour mix doesn’t already have some.
- 1/2 T baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 3/4 cup mini chocolate chips
- 1/2 cup chopped pecans or walnuts, optional
- Combine sugars, pumpkin, oil, eggs, and water in KitchenAid or large bowl and mix with paddle attachment or beaters until thoroughly combined.
- Add flour, baking soda, baking powder, salt, cinnamon, and allspice and mix for 2 minutes.
- Because flour mixes and moisture levels of the home vary, add a T of water if it looks too thick, adding more if needed to reach the desired consistency. If too thin, Add a tablespoon or two of flour mix.
- Mix or stir in chocolate chips and nuts, if using.
- Preheat oven to 350° and let batter sit while it is preheating. This eliminates any gritty texture.
- Generously grease 6 mini loaf pans, or one large loaf pan.
- Pour/spread batter into pans and bake just until toothpick comes out clean gluten-free baked goods call for extra attention because if they are slightly overcooked, they might be crumbly or dry. Mini loaves begin checking at 15 minutes, checking every 2 minutes after if not done. large loaf pan, check at 50 minutes, checking every 3-5 minutes after if not done.
- Allow to cool in pan for 10 minutes before removing to wire rack. Cool completely before slicing…if you can wait that long 😉