1 cup dark chocolate chunks or chips
1/3 cup chopped nuts (optional, like pecans or walnuts)
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, and ginger).
3. Prepare the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, oil, milk, and vanilla extract until smooth.
4. Combine the Batter:
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined.
Fold in the dark chocolate chunks and nuts (if using), being careful not to overmix.
5. Bake:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean (a little melted chocolate is okay!).
6. Cool and Serve:
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips & Variations
Extra Moisture: Add 1/4 cup unsweetened applesauce for an even softer texture.
Dairy-Free: Use almond milk or oat milk, and ensure the chocolate is dairy-free.
Sweetener Swap: Replace granulated sugar with coconut sugar or maple syrup.
Storage: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. It also freezes beautifully!
Why You’ll Love This Recipe
Gluten-Free and Delicious: Perfectly moist with no compromise on texture or flavor.
Seasonal Spices: Brings the cozy flavors of fall with every bite.
Chocolate Bliss: Dark chocolate chunks add a decadent touch that complements the pumpkin.
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