Chocolate Pumpkin Bread

With cooler, rainy weather, comfort foods with a fall flavor are the hit.  The gluten-free flours here are a bit different, so many of my recipes need major adapting.

OK, truth-be-told, my mother did most of our baking before the move, or I used a mix, neither of which are available here.  So, today I finally took a stab at my own version of baking.

The adding and mixing part was a bit dicey, calling on several versions of online recipes, major substitutions, an online temperature calculator, and spilled flour all over the freshly mopped floor.  Yes, I now mop, too.

Anyway, the end result is quite amazing (for my baking) so I feel compelled to share the recipe with you all.  OK, it's here so I won't loose it.  Either way, here it is!

Chocolate Pumpkin Bread- gluten free, dairy free, soy free

Chocolate Pumpkin Bread

Ingredients:

3 cups self-rising gluten-free flour mix (Dove's Farm)

1/2 cup brown sugar

3/4 granulated sugar

1 t. baking powder

1 1/4 t. xantham gum

1 1/2 t. ground cinnamon

1/4 t. ground nutmeg

1/2 c. olive oil

1 t. vanilla 

1 egg, beaten (or use egg replacer, if you can find it)

1. cup pureed pumpkin

1/3 c. unsweetened almond milk

3 squares dark baking chocolate, ground in food processor

Mix dry ingredients, then mix liquids separately.  Combine, then stir in chocolate.  Line small loaf pan with parchment paper and add mixture.  Top with a few sprinkles of raw oats, honey, cinnamon and sugar.  Bake at 350F or 175C for 60-75 minutes.  Enjoy!