Once again, Tina, over at Carrots’N’Cake, has come up with an amazing recipe. I couldn’t resist converting this recipe to gluten-free and having it to serve over the long Thanksgiving weekend. I am even tempted to possibly serve this for breakfast, as it does have pumpkin in it, so that makes it healthy, right? The aroma that drifted through my kitchen while this was baking is like something straight out of heaven. I don’t know if I can wait for this to cool to dig into it! This would be great served with Cool Whip, topped with powdered sugar or maybe even some ice cream (pumpkin comes to mind, are you surprised?).
Chocolate Pumpkin Loaf
*Recipe courtesy of Carrots’n’Cake, modified to be gluten-free by me
1 1/4 cups flour (I used Pamela’s Baking & Pancake Mix, but you could use any GF Flour Mix, just make sure to add xanthan gum if you mix doesn’t have it already)
1/4 cup unsweetened cocoa powder
1/2 cup sugar
3/4 cup packed brown sugar
1/2 cup liquid egg whites
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1/2 can (7.5 ounces) pumpkin
3/4 cup chocolate chips
1. Preheat oven to 325*F. Grease loaf pan (I used Pam).
2. Combine all ingredients in large mixing bowl; blend well.
3. Once mixed, pour batter into loaf pan.
4. Bake for 40-45 minutes, until top is firm and a toothpick comes out clean. (I did 47 minutes)
5. Allow loaf to cool for 15 minutes; dust with powdered sugar (if desired).
This was absolutely amazing. What a unique blend of flavors. It is very moist & rich. A perfect end to a nice fall meal.