If there’s one complaint about pumpkin pie, it’s that the dessert, like all sweet treats, is intended to be eaten after a meal. Taking the key ingredients and baking savory pumpkin bread, on the other hand, means you can enjoy the cozy, spiced flavors whenever you like! Plus, thanks to the addition of chocolate chips and crunchy walnuts, this loaf still tastes like a treat! Nosh on this bread for breakfast, as a snack or on the side of your main course.
Nutty Chocolate Chip Pumpkin Pie Bread
Ingredients
2 cups Bob’s Red Mill Gluten-Free Flour
1-½ cups TigerNut Flour
3 cups sugar
15 oz. pumpkin puree
1 cup Nutiva Coconut Oil
2/3 cup water
4 eggs
1 Tbsp. ground cinnamon
1 Tbsp. ground nutmeg
2 tsp. baking powder
1-½ tsp. Redmond Real Salt
1 cup Enjoy Life Chocolate Chips
½ cup chopped walnuts
Directions
- Preheat oven to 350 degrees F. Grease three 9×5-inch loaf pans.
- In a large mixing bowl, combine sugar, pumpkin, coconut oil, water and eggs. Beat until smooth.
- Blend in flour, cinnamon, nutmeg, baking powder and salt. Fold in chocolate chips and nuts.
- Pour mixture evenly into loaf pans, filling each about ¾ of the way up.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean.
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