1 3/4 c pumpkin
1/3 c cocoanut oil
1/3 c brown sugar
2 T sugar
1 T vanilla
2 c gluten free flour (we use Trader Joe’s brand)
1 t salt
2 t pumpkin pie spice
2 t cinnamon
1 tsp baking soda
1 scoop Protein Essentials Hydrolyzed Collagen
1/2 c chocolate chips (optional)
Preheat oven to 350. Grease loaf pan or 3 – 4 mini loaf pans. Add pumpkin, oil, brown sugar, sugar, eggs and vanilla to food processor. Mix until smooth. In medium bowl add flour, salt, pumpkin pie spice, cinnamon, baking soda, collagen. Mix. Add dry ingredients to pumpkin mixture. Blend just until mixed. Stir in chocolate chips if using. Pour or ladle pumpkin bread batter into loaf pan or mini loaf pans. Bake for 30-40 minutes or until toothpick comes out clean.
Notes: As you can see from the pictures, we used a blender and then poured the batter into the bowl of a stand mixer. It would have been easier to use a food processor for the entire recipe – but either way is doable. Also, we got 4 mini loaves out of the recipe, and used the chocolate chips only in two mini loaves.