Delicious Ways to Make Gluten Free Pumpkin Bread And Cream Cheese Icing in Under 30 Minutes

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2 min read

Gluten free pumpkin bread and cream cheese icing –




Delicious Gluten-Free Chocolate Pumpkin Bread

Are you in the mood for something delicious and comforting? This gluten-free chocolate pumpkin bread is the perfect treat for fall or any time you want a slice of something sweet and satisfying. Moist, rich, and bursting with flavor, this recipe is sure to become a favorite in your household. Let’s dive into the delightful world of gluten-free baking!

Gluten-Free Chocolate Pumpkin Bread

This delectable bread combines the warm spices of pumpkin pie with rich chocolate to create a heavenly dessert. Not only is it gluten-free, but it’s also easy to make and perfect for sharing with friends and family.

Gluten Free Chocolate Pumpkin Bread

Ingredients

Gather the following ingredients to make this mouthwatering gluten-free chocolate pumpkin bread:

  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup almond flour
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup brown sugar (packed)
  • 2 large eggs
  • 1/4 cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips (optional)

Instructions

Follow these simple steps to whip up this gluten-free treat:

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
  2. In a mixing bowl, combine the pumpkin puree, melted coconut oil, brown sugar, eggs, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the almond flour, gluten-free all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chocolate chips for an extra chocolaty flavor.
  5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the middle comes out clean.
  7. Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Slice it up and enjoy your gluten-free chocolate pumpkin bread with a warm cup of coffee or tea. Perfect for breakfast, dessert, or a mid-day snack, this delightful bread will surely impress! Happy baking!