Low Sugar Gluten Free Pumpkin Chocolate Chip Bread

Total time1 hr 40 min

Prep time15 min

Cook time1 hr 5 min

Low Sugar Gluten Free Pumpkin Chocolate Chip Bread

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Ingredients

10 servings

1 ¾ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
1 can (15 oz) pumpkin purée
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 large eggs
⅓ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract
1 cup chocolate chips

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, leaving handles for easy removal.
2
In a large bowl, whisk together the gluten free flour blend, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg until evenly combined.

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