Peanut Free Pumpkin Bread

Like most allergy moms, Chew Chew Mama bakes…a lot.  This recipe is a Chew Chew Family favorite that we actually enjoy all year long, not just in the Fall.  I usually make this in loaf pans, but you can also use your cupcake pans too. If you try it out, be sure to let me know what you think!

Pumpkin Chocolate Chip Bread
Makes 2 loaves
Ingredients:

3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can pumpkin
1 cup peanut free coconut oil
1/4 cup water
1 teaspoon vanilla extract
4 large eggs
1 1/2 cup enjoy life chocolate chips

Directions:

1. Preheat oven to 350 degrees F. Spray two 9×5 inch loaf pans with cooking spray and set aside.

2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

3. In a large bowl, combine sugar, pumpkin, coconut oil, water, vanilla, and eggs. Mix until smooth.

4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the two loaf pans.

5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.

Thanks for stopping by today,

Chew Chew Mama