Pumpkin Bread
Equipment
- Loaf pan
- parchment paper I use Caraway and don't need the parchment paper
Ingredients
- 1¾ cups gluten-free flour I use Bob's Red Mill flour 1 to 1
- 1 can Pumpkin puree 340g
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice 340 g
- ¼ tsp ginger
- ¾ tsp salt I use Redmond Real Salt
- 2 large eggs
- ½ cup suconat slightly less than ½ cup
- ½ cup dark brown sugar slightly less
- ½ cup olive oil extra virgin
- ¼ cup Orange Juice freshly squeezed
- ⅔ cup Chocolate chips extra dark
- ½ cup pecans chopped
Instructions
- Lower Oven Rack to lower third of oven
- grease your baking pan
- in a large bowl whisk the flour, Baking soda, cinnamon, pumpkin pie spice, ginger, and salt
- in a medium bowl whisk the eggs, and sugars, until combined
- whisk in the pumpkin, oil, and orange juice
- Add these wet ingredients to the dry ingredients with a spatula don't over-mix
- fold in the chocolate chips and pecans
- pour into a greased loaf pan
- bake at 350° for about 65 minutes
