Gluten Free Chocolate Chip Pumpkin Bread

This post must be started with a disclaimer.
Every fall, women and children alike (I'm pretty sure not much of the male population is included in this) get incredibly excited for the arrival of pumpkin flavored goods.  The day Starbucks rolls out their pumpkin latte, everyone knows about it whether they care or not by the influx of social media attention. Really....I don't need to see another picture on Instagram of a Starbucks cup. Seriously. Stop it.
They get excited to buy cans of pumpkin and use it in every possible baked good they can think of, eat as many slices of pie as they can fit in their mouth, and light candles with the scent of the favorited orange squash.
The one woman-child that does not give a hoot about pumpkin flavored anything,would be this one right here. Yup. I really couldn't care any less about any of it. Actually thats not true, because saying I  couldn't care less gives the implication that I am indifferent to the whole thing, when in actuality I really quite despise it all. 
I said it, I do not like pumpkin.
I cannot stand pumpkin pie, I do not like the smell, the texture or the taste of any pumpkin goods I've come across. Maybe somethings just wrong with me, I dunno. 

That all said, I don't mind the once a year slice of chocolate chip overdosed pumpkin bread fresh out of the oven.
So this year, I was on a mission to create a fantastic loaf that even I would enjoy. It needed to be moist, chocolatey, and sweet. Annnnd to top it off, wanted to make it without white sugar, in addition to gluten and dairy less.

So last week, I started on the pumpkin bread making process. I whipped up the batter, loaded it with Enjoy Life mini chocolate chips (and I mean loaded) and popped it in the oven. The timer rang, the toothpick came out clean, and it had a beautiful browned top. Perfection. I let the loaf cool in its pan for a little bit, before plopping it out on a cooling rack. I turned the pan over, gave it a little tap and the loaf fell out nice and easy. Trouble came as I went to turn the loaf over. I picked it up and the whole bottom came off in my hands, then then out of nowhere gooey batter started spilling everywhere. Like a baking ninja, I tried to maneuver the cooked top and bottom together to keep the uncooked middle from spilling everywhere. ugh. So back in the oven it went! For another two stinkin' hours on top of the original one. It finally cooked through...resulting in a extremely heavy brick with a burnt top. I wish I could say that it didn't still get eaten, but.....

So this week, I tried it again...with a few minor adjustments and it was perfection.I mean that. The best pumpkin bread I've ever had. Sweet and super moist (even the next day, which is rare for gf bread!) It could've used a little more chocolate, but I went easier on the chips this time just in case this one also failed. (I used EL Dark Chocolate chips for this one)
This loaf was also to being a made with sweet potato instead of pumpkin, because I couldn't find another can in the cupboard and am way to last to go to the store just for a can of  pumpkin. Auto correct just tried to correct pumpkin to pupmkin. Thats a little backwards. Anyway, it would have made for a really interesting loaf, considering the sweet potato I was considering using was actually several little jars of baby food. Yup, I almost stole food from a baby. Sorry Ems. 
That would have been an all-time low in my cooking career, so thankfully I had a can of Libby's in their. Seriously what is up with this auto correct, its really stupid? Since when does blogger even have autocorrect?!

So without further ado, here is the super awesome gluten free, dairy free, refined sugar free, pumpkin bread printable recipe

Just don't expect any other pumpkin flavored things on here in the future, it probably won't happen.


No Comments Yet, Leave Yours!