Do you love rich? Spicy? Warm? Soft? Melt in your mouth with chocolate inside? Then you'll love this pumpkin loaf that qualifies in our house as "Happy Food."
I would offer a picture but pictures of this bread don't do it justice. It comes out very dark, as if you burned the bread. The brown is due to the 2/3 cup of molasses, giving it moisture and density that blends in harmony with fresh or canned pumpkin.
So, here's a recipe especially for Valerie:
Dry Ingredients:
1 1/2 cups gluten free flour (we used Pilsbury's Best)
2 1/4 teaspoons cinnamon
1 1/2 teaspoons ginger
3/4 teaspoon nutmeg
3/8 teaspoon clove
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
Wet Ingredients:
6 tablespoons dairy free margarine (we used Smart Balance)
2/3 cup molasses
2 eggs
1 can pumkin or 1 1/2 cups
2 eggs
1/4 cup dairy free milk (we used unsweetened almond milk) or 1/4 water
3/4 teaspoon vanilla (if using vanilla flavored almond milk, you may skip this)
1/3 cup Good Life Chocolate chips (dairy, soy and nut free)
Directions:
Whisk together dry ingredients.
Beat butter and molasses until lightened.
Beat in eggs, one at a time, then add pumpkin.
Combine milk and vanilla, blend into wet mixture.
Mix wet and dry together until smooth, but don't overbeat.
Fold in chocolate.
Bake in a standard loaf pan at 350 for 50-60 minutes, checking for doneness at 45 min. Let cool before unmolding.
