Gluten free from A to Z

Originally I was going to make a differently pumpkin cake recipe, but well, the one I had tasted decidedly gluten free.  Therefore, I changed things up a little bit.  This recipe is a recipe that I had sent into my husband’s work not thinking much of it besides the fact that the chocolate chips sank.  Someone my husband works with said he hates pumpkin and he actually liked this recipe, so I decided if it is good enough for someone who doesn’t even like pumpkin, then hopefully others would like the recipe.  So enjoy and I hope you like it as much as he did.

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Gluten Free Pumpkin Bread

Course Dessert

Equipment

• Mixer, hand or stand
• loaf pan

Ingredients

• 1 stick unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 3 eggs, room temperature
• 1 cup Gluten Free flour I use King Arthur
• 2 tsp baking powder
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp cardamom
• 1 cup pumpkin
• 1/2 cup chocolate chips mixed with 1 tsp gluten free flour

Instructions

• 1-2 hours before you plan to make this recipe, take out the butter and eggs to allow to come to room temperature.
• Preheat oven to 350 degrees.
• In a mixer, or using a hand mixer, mix together the butter and sugar for approximately 1 minute until well incorporated. If needed scrape down the bowl halfway through.
• Add the eggs, one at a time, mixing between the addition of each egg.
• Combine the GF flour, baking powder, salt and all the spices in a bowl, and mix until well combined and the spices are well distributed.
• Add 1/3 of the flour mixture into the mixer and mix, followed by approximately 1/2 the pumpkin. Do this until all the flour and pumpkin have been added.
• In a bowl, add the chocolate chips and coat with approximately 1 tsp GF flour. Then add the chocolate chips to the batter and mix
Make use any size chocolate chips you like. Additionally, you may add nuts instead of chocolate chips, or leave these out completely.
• Add batter to a greased and floured loaf pan.
• Bake at 350 degrees for 55 minutes to an hour and 5 minutes. Test doneness by putting a long toothpick or skewer in the cake. If it comes out clean then it is done.
• Allow to cool in the loaf pan for 25 minutes, then remove from the loaf pan and cool to room temperature.