Happy pumpkin spice season! You either love it or love to hate it. Last year I went pumpkin crazy, creating a whole slew of recipes. You can go check them out here.
My absolute favorite was my Maple Glazed Pumpkin Spice Bread, an incredibly moist gluten-free bread that also stayed together. Too many gluten-free goods crumble to bits before you can even get a bite in your mouth. This bread keeps it’s magic goodness together.
All I did for this recipe was to add in 1 and 1/2 cups of dairy-free semi-sweet chocolate chips to the existing Maple Glazed Pumpkin Spice Bread. Equal Exchange makes these chocolates that I love. Watch my video below to follow along as you bake!
You can never go wrong with this classic bread. Share the love at your next brunch party or fall pot-luck.
Enjoy!
