Pumpkin Spice Bread {Gluten Free}

This weekend was heavenly.

I didn’t have any plans. None, I tell ya!

Do you know how exciting that is? I always have something going on. Always. Weddings, showers, christenings, birthdays, anniversaries. I’m non stop. I love being busy, but a weekend with no social obligations was amazing. Breathtaking, even.

I decorated my home for the new season. I drank coffee in a mug, not from an on-the-go cup. I watched football. I took my time grocery shopping. I read on my back deck.

And I made Pumpkin Spice Bread.

Because it is September. Because pumpkins are everywhere. Quite frankly, I don’t need a reason.

I started by beating the sugar and shortening together.

Scrape the edges if you need to.

Any dessert that starts with shortening is going to be good. It also guarantees a long trip to the gym.

Add eggs.

Mix together the dry ingredients. Taking turns, add pumpkin and dry ingredients, a little at a time.

Continue mixing until well blended.

Add chocolate chunks and walnuts.

Shhhh…I added a few extra bits of chocolate. I don’t need to justify that, either.

I like to line a bread pan with parchment paper to make it easier to remove once it’s done baking. I also gave it a little spray with coconut oil.

Pop into the oven and bake for 45-50 minutes, until a fork or toothpick comes out clean.

Make sure you don’t over bake. It’ll be dry…and that’d be a bummer.

Let cool for a minute or two before you slice.

Serve warm or cold.

It’s spice is wonderful. The subtle pumpkin flavor is perfect for the beginning of fall.

Chocolate makes life better.

I ate half of the loaf over the course of the weekend. A slice for breakfast…a slice for lunch…a slice for dessert.

Perhaps that is why this weekend was heavenly.

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Ingredients

1/3 Cup shortening

2/3 Cup of sugar

2 Eggs {slightly beaten}

1 3/4 Cup sifted Gluten Free all purpose flour {I like Bob’s Red Mill brand}

1 1/2 Teaspoons pumpkin pie spice

2 3/4 Teaspoons baking powder

1/2 Teaspoon salt

1 Cup canned pumpkin puree 

3/4 Cup semi-sweet chocolate chunks

1/4 Cup chopped walnuts 

 

Directions

Preheat oven to 350′.

Line a  4 1/2 X 8 1/2 X 3 inch loaf pan with parchment paper and spray with coconut oil spray. {You can also choose to butter the pan.}

With an electrical mixer, beat shortening until creamy .

Gradually add sugar, beating until light and fluffy.

Add eggs, beat until the mixture is a thick, pale lemon color.

Sift dry ingredients, add alternately with pumpkin into the sugar/egg mixture. Blend after each addition.

Mix in chocolate and walnuts.

Pour into loaf pan. Place in middle rack of oven. Bake for 45 minutes – 50 {until toothpick comes out dry and loaf is golden brown}.

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