Pumpkin Chocolate Chip Harvest Bread (Gluten Free)
This easy pumpkin chocolate chip harvest bread is gluten free, and the perfect fall treat. Moist and sure to be a hit.
Servings 24 servings
- 1 cup sugar
- 1/2 cup butter 1 stick
- 2 large eggs
- 1 3/4 cups flour I use the King Arthur flour cup for cup blend
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 3/4 cup canned pumpkin
- 1 cup chocolate chips
Preheat oven to 350°F. Mix together sugar, butter and eggs in a stand mixer on medium speed until it is light and fluffy. Combine the flour, baking soda, and spices together in a sifter, and sift half of it into the sugar mixture. Add in the pumpkin, mix well, and then sift in the remaining flour. Add the chocolate chips last.
Grease a 4-cup mini loaf pan and pour the batter evenly into each cup. Bake on 350° for 24-25 minutes. (You can check that the loaves are done if you insert a toothpick and it comes clean. Also, please note that if you live in a high altitude area, your bake time needs to be longer, about 30-35 minutes.) Serve immediately while warm and gooey, and enjoy!
Calories: 146kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 91mg | Potassium: 31mg | Sugar: 13g | Vitamin A: 1350IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 0.7mg