Enjoy!
Kirsten
PS: The recipe comes from the September/October 2001 issue of Quick Cooking, of course I changed it to be gluten-free!
CHOCOLATE CHIP PUMPKIN BREAD
3 cups Gluten-Free Flour Blend
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
1 1/4 cups vegetable oil
1 1/2 cups semi-sweet chocolate chips
1) Preheat oven to 350F.
2) In a large bowl, combine the flour, cinnamon, salt and baking soda.
3) In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened.
4) Fold in chocolate chips.
5) Pour into two greased 8x4x2 inch loaf pans and bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
6) Cool for 10 minutes before removing from pans to wire racks.
NOTES:
~I used the Gluten-Free All Purpose Flour Blend from the Recipes for Gluten-Free Kids cookbook, listed under the GF Flour Blends tab. Just make sure you don't use the one that says "For Bread".
