GF Pumpkin Chocolate Chip Bread Recipe

September 30, 2014

Gluten Free Pumpkin Chocolate Chip Bread

Gluten Free Pumpkin Chocolate Chip Bread

 

September always signals the beginning of a fabulous last quarter of the year for my little company.  Our citrus season has begun, and the Miami Tangerines are being harvested along with glorious fall pumpkins.   We combine our local citrus with pie pumpkin to create our legendary pumpkin butter.   I am always thinking of different ways to use our products (other than slathering them on toast or eating directly from the jar).  This recipe was created with this in mind. This recipe calls for one 8 ounce jar of our Pumpkin Butter to add just the right amount of holiday spice.  You can easily substitute regular flour if you are not sensitive to gluten.  The recipe makes two loaves, we usually eat one and freeze one for later!  If you would like to purchase some of our Pumpkin Butter to make the recipe you can find us here.

 

Pumpkin QuickBread

Pumpkin QuickBread

 

 

 

Yummy Pumpkin Bread

Yummy Pumpkin Bread

Festive Overhead shot of our Pumpkin Chip Bread.

Festive Overhead shot of our Pumpkin Chip Bread.

 

  1. Fabulous – I first tasted pumpkin and chocolate chip cookies years ago and have forgotten what a terrific combo these two flavors are.

    Comment by Lizthechef — September 30, 2014

  2. Oh yes Liz! This quickbread is delish 🙂 I love Pumpkin and chocolate together–I mean it is good without the chip, but they take it to the next level. XO Thanks for commenting!

    Comment by wendyread — September 30, 2014

  3. Yum! I’ve not had pumpkin and chocolate together before, love the sound of that. Your pictures are mouthwatering!

    Comment by Jayne — October 1, 2014

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