Pregnancy Friendly Gluten Free Pumpkin Chocolate Chip Bread
Total time1 hr 40 min
Prep time15 min
Cook time1 hr 5 min
5.0(7)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
- 1 ¾ cups gluten free flour blend
- 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
- ¼ cup packed light brown sugar
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ⅓ cup neutral oil (such as canola 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!