My dear friend Keri Newell, owner of Communication Magic with Men, called me to ask if I would be interested in helping her decorate her Christmas tree while baking for the holidays.  Well, that was an easy yes!

So, I came up with a couple of recipes and this is the first one we tested out.  We were both thrilled with the results.  A little too thrilled actually.  We had to make sure we gave it away ASAP!  It was way too good to keep in the house!

Here’s what you will need:

Gluten and Dairy-Free Chocolate Chip Pumpkin Bread

1 Can Pumpkin (15 oz.)

1.5 Cups Sugar

4 Eggs

1 Cup Extra Virgin Olive Oil

1 tsp Vanilla Extract

3 Cups gluten-free flour blend

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 ½ tsp xanthan gum

1 ½ tsp sea salt

2 tsp ground cinnamon

1 tsp pumpkin pie spice

½ tsp nutmeg

¼ tsp powdered ginger

1 bag semi-sweet (or dark) chocolate chips

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First Keri put the flour, baking powder, baking soda, xanthan gum, sea salt, and spices in one mixing bowl.  Then I used the Masha to blend the dry ingredients together.  It is amazing how well the Masha works to incorporate all of the spices evenly throughout the recipe.

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In the mixing bowl of The Mixa, we placed the eggs, oil, pumpkin, sugar, and vanilla extract.  We placed the bowl on low speed and the hand mixing part also on low.  Since the bowl and the beaters move in opposite directions, they blend the ingredients beautifully without having to stop to scrape the ingredients off of the sides of the bowl.

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You can also use the Masha to blend all of the ingredients together.  The Masha is amazing with incorporating all ingredients well.

Here I am, using the Mixa.

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Here’s Keri’s dog, Duke.  He was very curious about what we were making on the counter.  How do you say no to that face?!

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There’s enough batter in this recipe to make two loaves.  We decided to make one big loaf and three small loaf pans to give away as gifts.  But first, we added an entire bag of chocolate chips to the batter!

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We baked the loaves at 350.  The large loaf took about an hour and the small ones took about 30-40 minutes.  Of course, use a toothpick in the center of the loaves.  If it comes out clean, it’s done.

We ended up making mini muffins and big loaves and small ones.  We had a blast and tested and tested and tested our work.  Yeah, they were super moist and crazy delicious.  We were both thrilled with the results.  We hope you enjoy this recipe as much as we did!

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