Cranberry Chocolate Chip Pumpkin Bread

16.9.2016 | 19:23

Art autumn Pumpkin thanksgiving background

Okay, so maybe it’s a little early for pumpkin….  And, it’s a little early for Thanksgiving here in the States.

But….

I tested out this tasty variation on pumpkin bread recently, just because Diane and I like pumpkin pretty much any time of year.

Yes, the annual commercial pumpkin craze has started — with Starbucks’ and Dunkin’ Donuts’ yearly boxing match and many other retailers touting this or that pumpkin treat.  Though we haven’t received our Trader Joe’s “Fearless Flyer” featuring all the pumpkin products yet.  (Slackers.)

Since Diane and I are putting together our gluten program, I want to have plenty of delicious options for our participants, and yes, this recipe will be included, in time for Thanksgiving.

In fact, add some turkey (or Tofurkey or other vegetarian preferences), some mashed potatoes, a couple of green vegetables, stuffing/dressing (depending on where in the US you live), and you’ve got your holiday dinner!

If your traditions don’t include chocolate, you can substitute walnuts or pecans instead.  If you don’t like cranberries, raisins or currents make a nice alternative.  Ground flax seeds also work as an egg substitute (for my vegan friends), and butter works just as well as the coconut oil.

The important piece is the — you guessed it! — pumpkin!

Cranberry Chocolate Chip Pumpkin Bread

pumpkin-bread-ingredients

Ingredients

1 cup pumpkin puree

1 ½ cups gluten-free flour

2 eggs or 2 Tbsp sunflower lecithin as substitute

¼ cup coconut oil, melted

1 tsp vanilla extract

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp Himalayan/sea salt

1 tsp baking soda

½ tsp baking powder

½ cup chocolate chips

½ cup unsweetened, dried cranberries

1-2 Tbsp honey for sweetener, if desired

Directions

Preheat oven to 350°F.  Combine all ingredients except chocolate chips and cranberries in a mixing bowl and stir or blend until smooth.  Add chocolate and cranberries and stir until evenly spread through mixture.

Pour batter into a greased 4” x 9” bread pan or pan lined with parchment paper.  Bake for 50-60 minutes or until an inserted toothpick comes out clean.  Allow to cool and then store in refrigerator.  Keeps for at least 7 days and slices may be warmed in the oven when ready to eat.

cranberry-pumpkin-bread

8 comments


  1. Shonda Holt
    September 18, 2016 | 7:06 pm
    Reply

    What type of gkuten free flour did you use? I notice you have tiger but flour in your pic. Is that what you used?


    • daletchworth
      September 19, 2016 | 12:42 am
      Reply

      Shonda — Yes, it was tiger nut flour, I think, though I’ve found chestnut flour has a similar consistency. I’ve also used a combination of sorghum, tigernut and chestnut for a couple other recipes, with good results.


  2. Cherie
    September 20, 2016 | 3:51 pm
    Reply

    I’m excited to start making all the pumpkin recipes, never too early for me. Love this time of year! Thanks for sharing, can’t wait to try it.


    • daletchworth
      September 23, 2016 | 12:50 am
      Reply

      Cherie — The first “review” is in, if you check out Jan’s comment. With canned pumpkin around all year long now, it’s easy to work in. Hope you enjoy! 🙂


  3. Jan
    September 22, 2016 | 11:17 pm
    Reply

    OH. My. Friggin’. Gosh!!! Just made this — used all almond flour, skipped the honey as instead I used up what was left in the bottle of vanilla bean paste that has been lurking on my shelf for too long I’d though (it does have sugar in it, and I figured for today – it was gonna be OK…. has been **that** kind of day, LOL!), used up some 65% choc-chips I’d also had in the cupboard which went past-date in July (oops), and wow-oh-wow …. dancing around the kitchen here…. it is SOOO good!!!! This recipe is a TOTAL winner, y’all…. so happy here to know this is so good. THANK YOU!! 😀 (gonna get to have pumpkin goodies this fall! Yippee!!) Happy to say, I only ate two pieces (OK, the crumbs and half piece too that was left), portioned wrapped and now froze up the rest of it for “rationing” in the weeks to come, as need calls for. SOOOOO good. Thanks y’all!


    • daletchworth
      September 23, 2016 | 12:51 am
      Reply

      Jan, honey, can we use part of this as a testimonial on our sales page?? Seriously, so GLAD to hear it came out so well and you LOVE it. Enjoy it all season long!! 🙂


  4. Judy
    September 28, 2016 | 12:33 am
    Reply

    What form of lecithin do you use ? Is it the liquid or powder form?


    • daletchworth
      September 29, 2016 | 1:30 am
      Reply

      Judy, I use a sunflower lecithin powder I get at my local co-op. If you use liquid, I’d suggest removing a tablespoonful or so of the water used. Debra

Leave a Reply

Your email address will not be published. Required fields are marked *


*