We LOVE pumpkin bread in my house. Growing up, our family favorite is cranberry pumpkin bread (which I have no doubt I will make, get some pictures of, and post shortly), but just to get the appropriate taste and texture I was going for took while converting the recipe to gluten-free took some experimenting. Finally, we have success! I've made this with and without chocolate chips, so you can make it however you like. Enjoy!
Pumpkin Bread (and pumpkin chocolate chip bread)
Makes 4 mini loaf pans or 1 loaf pan
Preheat oven to 325F. Grease (butter) and flour (use GF flour mix) loaf pans.
Mix dry ingredients in a large bowl: (it’s important to mix GF flours on their own before adding to wet ingredients)
1 1/3 cups Kristin’s Gluten-Free FlourMix
1 tsp xanthan gum
1 tsp baking soda
¼ tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice + pinch of cloves (OR ½ tsp cinnamon, ¼ tsp ginger, 1/8 tsp allspice, 1/8 tsp nutmeg, pinch of cloves)
1 ½ cups white sugar (OR 1/2 cup sugar + 1/2 cup honey (mixed in with liquids))
In a separate bowl, mix together:
¼ cup vegetable oil
1/3 cup milk
¾ cup pumpkin puree (canned 100% pumpkin or make your own pumpkin puree)
Mix wet and dry ingredients together.
Optional: add ½ cup mini chocolate chips for 4 mini loaves or ¼ cup mini chocolate chips for 2 mini loaves. I like to make 2 mini loaves without chocolate chip and 2 with chocolate chips.
Pour batter into prepared pans, filling each pan halfway.
Bake 40 min for mini-pans and 70-75 minutes for large pans.
Let cool in pans on cooling rack 5-10 minutes before unmolding. Cool & slice.