I LOVE THANKSGIVING! This year there are too many blessings to count on a tumblr post so I’ll just share a couple simple recipes I’m concocting for my family tomorrow :) Blessings and Happy Thanksgiving wishes to you!
Chocolate Chip Pecan Pumpkin Bread
Thank you to my sweet client, Lauren, for sharing this recipe with me. I modified it a bit to make it gluten free and added pecans :). This recipe makes A LOT! 16 regular sized muffins and 15 mini muffins.
Ingredients:
3 1/2 cups gluten free flour - the best I’ve used is Namaste Foods Perfect Flour Blend
2 cups agave nectar (or 3 cups of sugar)
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
4 eggs
1 cup oil
2/3 cup water
15 oz. can pumpkin
1 cup Hershey’s dark chocolate chips (or whatever type of chocolate)
1 cup Hershey’s cinnamon chips (or do 2 cups of chocolate)
2 cups of chopped pecans
Directions:
Mix flour, baking soda, salt, cinnamon, and nutmeg. Then add eggs, oil, agave nectar, water, and pumpkin. Mix well. Stir in chocolate chips and pecans. Pour mixture in muffin pans. Bake at 350 for 30-35 minutes.
ENJOY!
