Happy Tuesday! How's everyone doing today? I must say, I'm not a big fan of the sun going down early during daylight savings, but on the bright side (pun intended), I do love rising with the sun. There is something so special about the early morning hours. Ahh... It finally seems that autumn is in the swing of things here where I live in California, and I could not be more excited! With cooler weather comes warmer, more comforting foods. I'm definitely going to be sharing soups, baked treats, and lots of cooked foods (as opposed to raw).
As anyone with eyes and ears can attest to, anything and everything pumpkin spice is all around us. Thank goodness I love it, or else I may have to relocate. Ha! Today I am sharing a recipe for Pumpkin Spice Chocolate Chip Bread. It happens to be gluten-free, and while it does have sugar in it, it definitely doesn't have nearly as much as most store bought mixes. Such a yummy, cozy treat!
Pumpkin Spice Chocolate Chip Bread, 8 servings
1 1/2 c. gluten-free flour 2/3 c. pumpkin 1/3 c. raw sugar 2 eggs 1/3 c. semi-sweet chocolate chips or cacao nibs 1/3 c. walnuts, chopped 1 tbsp. pumpkin pie spice (cinnamon, cloves, cardamom, nutmeg, ginger, + lemon peel) 1 tsp. baking powder 1/2 tsp. salt 1/4 c. coconut oil 1/2 c. water, not pictured
Begin by mixing pumpkin, eggs, sugar, oil and water together. Add salt, pumpkin spice, and baking powder, then gradually add in flour until all is incorporated. Fold in chocolate chips, and most of the walnuts, while reserving 2 tbsp. Add to lightly greased (with coconut oil) 9" x 5" loaf pan, and top with remaining walnuts. Cook at 350° for 50-60 minutes, or until golden and set through.
Mmm...doesn't that look delicious? It was so good! Especially right out of the oven with a nice cup of coffee or tea. Such a perfect fall treat. Enjoy!