Harvest Bread

Given that fall has finally arrived to the bay area, I thought it would be appropriate to post my all time favorite pumpkin bread recipe.  I can't seem to get enough pumpkin this time of year and will find a way to work it into many recipes.  This one is gluten-free, but not dairy free (contains eggs, butter).  I have tried it with chia and flax seed egg substitute earth balance instead of butter and both have worked well.

Harvest Bread

Ingredients:

1/2 cup (1 stick) butter or earth balance, softened

3/4 cup sugar

2 eggs or egg substitute

1 1/2 cup flour (I use 3/4 Pamela's multi-purpose gluten-free flour and 3/4 buckwheat)

1/4 cup ground flax seeds

1 tablespoon chia seeds (optional)

1 teaspoon baking soda

1 teaspoon cinnamon 

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon cloves

1 cup canned pumpkin
3/4 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.   In one bowl cream together butter and sugar, add eggs one at a time and beat well. In a separate bowl mix together all dry ingredients well.  Add pumpkin and flour mixture alternatively to creamed butter mixture.  Fold in chocolate chips.  Pour into a greased 9 by 5 inch pan.  Bake for 55-75 minutes or until a toothpick inserted into the middle comes out clean.  

Enjoy!