Go Back Email Link
–+ servings

Pumpkin and Chocolate Bread

Nicole Spiridakis
A dense and chocolatey gluten free pumpkin and chocolate bread that's packed with spices. Add chocolate chips for even more sweetness!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 servings
Calories 240 kcal

Ingredients
 
 

  • 8 tablespoons unsalted butter , melted and slightly cooled
  • 1 cup dark brown sugar
  • 2 eggs
  • ¾ cup white rice flour , 120 grams
  • ⅓ cup buckwheat flour , 40 grams
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¾ cup 170g pure pumpkin puree
  • ½ cup roughly chopped bittersweet chocolate , or chocolate chips

Instructions
 

  • Heat the oven to 350℉. Line a 9-inch loaf pan with parchment paper and butter it well.
  • Combine the butter, sugar, and eggs in the bowl of the stand mixer and beat on medium speed with the paddle attachment until lighter in color, about 2 minutes. Alternatively, use a handheld mixer and beat for 3-4 minutes.
  • Add the rice and buckwheat flours, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin puree and beat on low speed until smooth. Fold in the chocolate
  • Spread the batter in the prepared pan, place in the oven, and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Cool the loaf in the pan for 30 minutes before using the parchment as a sling to unmold the bread and let cool completely on a rack.
  • The bread keeps for several days on the counter, wrapped loosely in parchment or plastic wrap.

Nutrition

Calories: 240kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 57mgSodium: 175mgPotassium: 79mgFiber: 2gSugar: 21gVitamin A: 328IUVitamin C: 0.01mgCalcium: 56mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!