Pumpkin Chocolate Chip Bread Recipe, GlutenFree & DairyFree
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Bread
Cuisine: Dessert
Servings: 12
Calories: 331kcal
Author: My Dairy-Free Gluten-Free Life
- 2 cups Elizabeth's Gluten-Free Flour Blend plus 1 tsp baking powder
- OR 2 cups The Pure Pantry Organic All Purpose Gluten-Free Baking Mix. I didn't have quite 2 cups so I added The Pure Pantry Organic Buckwheat Flax Pancake and Baking Mix to make up the full 2 cups of flour
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 3 eggs organic eggs OR egg replacer
- 1 1/3 cup canned pumpkin
- 1 cup organic brown sugar
- 2 Tablespoons maple syrup
- 1/2 cup safflower oil
- 1/4 cup vanilla flavored soy milk
- 3/4 cup almond flour
- 1/2 cup mini choc chips I use Enjoy Life
Preheat oven to 350 degrees.
Grease Two
5x3 Inch loaf pans.
Mix eggs or egg replacer until blended with mixer. Add pumpkin, sugar, maple syrup, oil and mix well.
Fold in the dry ingredients just until blended then mix in chocolate chips.
Bake 30 minutes or until a toothpick inserted comes out clean.
Cool 10 minutes then turn out onto cooling rack.
Calories: 331kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 30mg | Potassium: 127mg | Fiber: 3g | Sugar: 26g | Vitamin A: 4335IU | Vitamin C: 1.6mg | Calcium: 85mg | Iron: 1.9mg