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Pumpkin Chocolate Chip Bread Recipe, GlutenFree & DairyFree

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Bread
Cuisine: Dessert
Servings: 12
Calories: 331kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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