• Katherine Arthurs

Gluten Free Pumpkin Sour Cream + Chocolate Mini Breads

Happy October 1st. Where did the last 6 months go? I don't know. But this bread seems to make my worries go away, bite after bite.

There are no words. Just read the recipe. Get the ingredients. Make it. Chow down.

Tons of gooey chocolate bites, surrounded with moist pumpkin + sour cream bread with hints of cinnamon, ginger + nutmeg. Well, tis the season.

Whether it's snack time, breakfast or a late night snack - this mini loaves win every time. Not only cute but seasonal.

Gluten Free Pumpkin Sour Cream + Chocolate Mini Breads

1/3 cup melted coconut oil or extra-virgin olive oil

1/2 cup high quality maple syrup

2 large eggs

1 cup pumpkin purée

1 teaspoon vanilla extract

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 teaspoon baking soda

1 3/4 cups gluten free flour blend

1/2 cup sour cream

3/4 cup semi sweet or dark chocolate chips

Preheat your oven to 350F. Arrange 3 mini bread pans or 1 bread loaf pan on a baking tray. Spray with coconut oil cooking spray + set a side.

Using a mixing bowl, combine the melted coconut oil + maple syrup with a wooden spoon or rubber spatula. Add in the eggs + pumpkin puree.

Mix in the vanilla extract, salt, pumpkin pie spice, baking soda + gluten free flour. Mix together using a folding method until JUST combine.

Pour in the sour cream + chocolate chips. Use the folding method again - gently fold in. It's okay if you still see some white ribbons of sour cream.

Divide into the 3 mini bread pans or pour into 1.

Bake for the 3 mini bread pans for 35-45 minutes or until the center is set. For 1 loaf pan, bake for 60 minutes or until the center is set. Remove from the oven + let cool on a wire rack for 15-20 minutes before removing from the pans.

Slice into + enjoy.

This recipe was made #glutenfree + #dairyfree