Sunday, 19 February 2012

Who Says Pumpkins Only for Thanksgiving?

Pumpkin Chocolate Chip Loaf

First off, we would just like to say how sorry we are for not updating our recipes as frequently as we usually do, but boy have we got a great recipe for you... GLUTEN FREE (or non gluten free) CHOCOLATE CHIP LOAF! This recipe is easily, the easiest (and most delicious pumpkin) loaf we've ever made, and we decided to share it with all of you!

One of the many great things of a girls night guessed it...baking! When we went to my cousins house over the weekend, she was desperate to get rid of her pumpkin puree, so naturally, we jumped to pumpkin loaf! We have to say, that the chocolate chips are really what made this loaf as moist as it was, but they are optional! We hope you enjoy this recipe as much as we did!


3 cups white sugar (you may add less, depending on you liking)
1 (14 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
3 cups brown rice flour and 1/2 cup potato starch (gluten free version)
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)


1. Preheat oven to 350. Grease two small bundt pans or three 9x5 loaf pans. In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth.

2. Blend in flour, baking soda, cinnamon, nutmeg, and salt. Fold in chocolate chips and nuts. Fill the prepared baking pans.

3. Bake for 1 hour or until inserted knife comes out clean. Cool on wire racks before removing from pans.

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