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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Looks like such a great loaf for the fall…my daughter will also love that it’s gluten free!
Thanks, Catherine!
This looks so delicious! I’m sending to my gluten free sister ASAP! She will love it!
Yay! Hope she loves it!!