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Instructions
Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent the bread from sticking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger, cloves), and salt. These ingredients will help give the bread its structure and flavor.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the pumpkin puree, eggs, coconut sugar, maple syrup (or honey), oil, and vanilla extract. Use a whisk or hand mixer to mix until the batter is smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing gently until everything is incorporated. Be careful not to overmix, as this can make the bread dense.
Step 5: Add the Chocolate
Fold in the dark chocolate chips gently, ensuring they’re evenly distributed throughout the batter. The chocolate will melt slightly while baking, creating pockets of rich, gooey chocolate throughout the bread.
Step 6: Pour and Bake
Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean (with a few moist crumbs). Depending on your oven, the baking time may vary slightly, so start checking at the 60-minute mark.
Step 7: Cool and Serve
Once the bread is done, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Tips for Perfect Gluten-Free Pumpkin Bread
- Use a Good Gluten-Free Flour Blend: Not all gluten-free flour blends are the same. Make sure to use one that contains a good balance of flours and starches, and ideally has xanthan gum or guar gum to help bind the ingredients together.
- Don’t Overmix the Batter: Overmixing gluten-free batters can result in dense bread. Mix the wet and dry ingredients until just combined for the best texture.
- Check for Doneness: Gluten-free baked goods often require a bit more time than traditional recipes. Start checking your bread at the 60-minute mark, but be patient and allow it to bake fully to avoid a raw center.
- Add Extra Toppings: For even more indulgence, you can add a drizzle of chocolate ganache or a sprinkle of chopped nuts on top before baking.
- Store Properly: This pumpkin bread keeps well at room temperature for 2-3 days. For longer storage, wrap it in plastic wrap and refrigerate for up to a week. You can also freeze individual slices for up to 3 months.
Healthier Variations
- Sugar-Free Version: For a sugar-free alternative, use a natural sweetener like stevia or monk fruit sweetener in place of coconut sugar and maple syrup.
- Dairy-Free: Use dairy-free chocolate chips and substitute a non-dairy milk like almond milk in place of any dairy ingredients (if necessary).
- Add-Ins: You can personalize this pumpkin bread by adding nuts (such as walnuts or pecans), dried fruit (raisins or cranberries), or even a swirl of peanut butter or almond butter for added richness.
Final Thoughts
This Gluten-Free Pumpkin Bread with Dark Chocolate is a perfect treat for the fall season. With the comforting flavors of pumpkin and spice, and the indulgence of dark chocolate, it’s the ideal balance of health and flavor. Plus, it’s simple to make and sure to be a hit whether you’re serving it at a holiday gathering, enjoying a cozy afternoon snack, or sharing with loved ones.
Whether you follow a gluten-free diet or not, this recipe is sure to become a favorite. So, the next time you’re craving something sweet and satisfying, this gluten-free pumpkin bread is the answer!
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