Pumpkin Ricotta Chocolate Chip Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
Ultra soft and tender pumpkin ricotta chocolate chip bread is loaded with mini dark chocolate chips and pumpkin flavor with a perfectly soft crumb.
  • 1 and ¾ cups gluten-free baking blend (or white whole wheat flour)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Dash salt
  • 2 eggs
  • ⅔ cup granulated sugar
  • ½ cup brown sugar
  • 1 and ½ cups pumpkin puree
  • ½ cup ricotta cheese
  • ¼ cup reduced fat buttermilk
  • ⅔ cup mini dark chocolate chips
  1. Preheat oven to 350. Spray a 9x5 loaf pan with nonstick spray. Set aside.
  2. In a large bowl, whisk together baking blend, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat together eggs, sugars and ricotta until smooth. Stir in half the dry ingredients, followed by buttermilk, then the remaining dry ingredients. Fold in chocolate chips.
  3. Transfer to prepared loaf pan and loosely cover with tin foil. Place in the lower rack of your oven and bake for 30 minutes. Remove foil and continue baking until set and a toothpick inserted in the center comes out clean with just a few crumbs, about an other 30 minutes. Cool completely, slice and serve. Leftovers may be stored in an airtight container for 7-10 days.
Recipe by Ari's Menu at http://www.arismenu.com/pumpkin-ricotta-chocolate-chip-bread/