Gluten Free Pumpkin Chocolate Chip Bread

Yield 2 Loaves

Author Clara Cavalli-Chiappardi

Prep time

25 Min

Cook time

55 Min

Total time

1 H & 20 M

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Gluten Free Pumpkin Chocolate Chip Bread

Pumpkin Season is my favorite time of this year. My Gluten Free Pumpkin Chocolate Chip Bread is perfect for any occasion, especially for Thanksgiving and the Holidays. It's moist, has the perfect sweetness, and is absolutely delicious. This will most likely become a staple in your home. They are great for sharing too as the recipe yields 2 loaves. Enjoy!

Ingredients

• Dry Ingredients:
• 1 cup sweet white rice flour
• 1/2 cup chickpea flour
• 2 cups sorghum flour
• 2/3 cup tapioca starch
• 2 tbsp baking powder
• 1 tsp sea salt
• 2 tbsp pumpkin pie spice
• Wet Ingredients:
• 15 oz can pure organic pumpkin puree
• 1 cup greek yogurt
• 2 eggs
• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 2 tsp vanilla extract
• 1 cup olive oil
• 3/4 cup milk
• Add Ins:
• 2 cups chocolate chips or dried cranberries

Instructions

1. Preheat Oven 350F degrees. Grease 2 bread loaf pans,
2. In a medium bowl whisk all the dry ingredients together. In mixer beat all the wet ingredients together until smooth and creamy. Slowly add the dry mix into the mixer and continue beating until all the dry is added and the mixture is smooth and well blended. Fold in chocolate chips or dried cranberries and pour into the greased pans. Bake at 350F degrees for 50-55 min until toothpick comes out clean. Allow to cool at least 2 hours.

Notes

You can also make muffins with this recipe. Bake time reduces to 20-25 min.