Pumpkin Dark Chocolate Bread (GF/DS)

 Pumpkin Dark Chocolate Bread (GF/DS) 

It’s fall and I gave in to the pumpkin.

Whenever Brandon gets home for a few days I always aim to have some sort of treat made. I also spend some extra time on meal planning, to make our life a bit easier. The main priority when he is home is to connect and rest. Life on the road is a lot and definitely takes a toll on one's body. We live a gluten-free lifestyle, with that being said, it can be hard for Brandon to eat well while on the road. Even more difficult to have some fun sweet treats! So I always try to have something fun for him at home! Sometimes it’s just cookies, or if life is crazy I’ll just make sure I have some good ice cream in the freezer lol! He is an absolute sucker for dark chocolate, I mean he LOVES chocolate. I’ve wanted to dive into fall mode with all things flavored pumpkin! Especially since this is my first Tennessee fall! It’s exceptionally different than Texas, like a lot/ 

Because this turned out to be an absolute delish treat, I wanted to share it with y’all! Especially if you’re gluten-free/dairy-sensitive. Shout out to Mom On Timeout for the recipe inspiration. I adjusted it to make it GF/DS.

If you make this let me know! I’d love to hear if you tweaked it, added anything, or made an icing! (When I make it again I want to do some sort of caramel sauce!)

Alas! Here’s the recipe!

Pumpkin Dark Chocolate Bread
2.75 cups of 1:1 gluten-free flour (we use Bob’s Red Mill)

1 tsp salt

1 tsp baking soda

1 tsp baking powder

4 tsp pumpkin pie spice

1 can of pumpkin puree

1/2 cup brown sugar

1 tbsp MCT oil (You could also use some coconut oil. Or butter!)

3 eggs 

1 tbsp vanilla

1 bag of dark chocolate morsels

Preheat oven to 350.

Whisk together all dry ingredients.

In a separate bowl combine all wet ingredients.

Add wet ingredients to dry, mixing until everything is moist. 

Fold in dark chocolate chips.

Grease preferred dish (I used a bundt cake pan and painted the inside with butter).

Pour batter into pan, place in oven, and cook for 50 - 55 minutes or until an inserted toothpick comes out clean. 

Cool for 10 min. 

Enjoy with a fresh cup of coffee!

Take the pressure out of baking and trust the process! 

Love y’all!

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