The Best Pumpkin Loaf Ever (Gluten Free and better than Starbucks

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger, ground
  • 1 cup Pumpkin puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1 1/2 cups Gluten free flour
  • 1/4 tsp Of ground nutmeg
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Vegetable oil

Found on sweetphi.com

Ingredients

• 3 eggs
• 1 cup sugar
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• ⅓ cup vegetable oil
• 1½ cups gluten-free flour (can use regular all-purpose flour or whole wheat pastry flour)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ¼ teaspoon each of ground nutmeg, all spice, pumpkin pie spice
• ½ cup semi sweet chocolate chips, optional

Directions

• Preheat oven to 350. Line a 9 x 5 loaf pan with parchment paper and set aside.
• In the bowl of a stand mixer (or you can do this with a hand mixer) beat together the eggs, sugars and vanilla extract (1 minute on medium speed or until well combined).
• Add in the pumpkin puree and oil and beat until combined.
• Next add all the dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, nutmeg, all spice and pumpkin pie spice) and stir until combined, you could also use your mixer to combine. If using chocolate chips, add them and mix them in.
• Spoon batter into the lined loaf pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven, allow to cool for at least 10 minutes, then serve warm or allow to cool completely, then slice and serve and enjoy.