This Gluten Free Chocolate Chip Gingerbread is incredibly easy to make, moist, fluffy, and perfectly balanced with sweet and spice!
Course
Breakfast, Dessert, Snack
Cuisine
American
Keyword
gluten free chocolate chip gingerbread
Prep Time15minutes
Cook Time1hour
Total Time1hour15minutes
Ingredients
1/4cuppacked dark brown sugar
1/4cupgranulated sugar
2cupsBob’s Red Mill Gluten Free 1-to-1 Flour
1tspbaking soda
1.5teaspoonsground ginger
1.5teaspoonsground cinnamon
1/4teaspoonground cloves
1/4teaspoonground nutmeg
1/2teaspoonkosher salt
1/4cupunsalted butter, melted
1/4cupvegetable oil
2large eggs, room temperature
1teaspoonvanilla extract
1cupbuttermilk, room temperature
1/4cupmolasses
1cupsemi-sweet chocolate chips
Instructions
Preheat oven to 325 degrees F. Grease and line a 9 x 5-inch loaf pan with parchment paper.
In a large bowl, combine the flour, sugar, dark brown sugar, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk to combine. Set aside.
In a large bowl, combine the buttermilk, eggs, and vanilla. Stir to combine. Set aside.
In a small bowl, combine the melted butter, oil, and molasses and stir to combine.
Pour all of the wet ingredients into the flour mixture and gently stir to combine.
Add the chocolate chips and gently stir to combine.
Pour the batter into the prepared pan and sprinkle chocolate chips on top, if desired. Bake for about 1 hour, or until golden brown and a toothpick inserted in the center comes out clean or with a few crumbs.
Recipe Notes
Store in an airtight container or bag at room temperature for up to 5 days. Adapted from Carla Hall.