Gluten-Free
·
Baked Goods

Pumpkin Chocolate Chip Bread

Chequamegon Food Co-op 30th Anniversary Cookbook, modified by Sarah Bhimani

This recipe has been modified to be gluten-free and dairy-free, however, it would be just as wonderful with regular flour and dairy!

Pumpkin Chocolate Chip Bread

Prep Time

15 minutes

Cook Time

40 minutes

Yield

1 Loaf

Ingredients

1 2⁄3 cups flour, buckwheat
1⁄2 teaspoon xanthan gum
1 1⁄3 cups sugar
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon nutmeg, ground
3⁄4 teaspoon salt
1⁄2 cup chocolate chips (non-dairy, heaping)
1⁄2 cup walnuts (or pecans, chopped, optional)
1 teaspoon vanilla extract
1⁄3 cup butter, non-dairy (melted)
2 egg
1 can pumpkin (half of a 15 oz can)
1⁄3 cup water
1 1⁄2 cups sugar, powdered (for glaze, optional)
2 tablespoons milk, non-dairy (for glaze, optional)

Instructions

Preheat oven to 350 degrees. Whisk together dry ingredients, stir in chocolate chips, toffee bits, and nuts (if using).  In a seperate bowl, mix together vanilla, melted butter, eggs, pumpkin, and water. Make a well in dry ingredients and fill it with liquid ingredients and mix. Pour into a greased bread pan and bake 40-50 minutes.  Start checking the doneness around 40 minutes by sticking a knife in the middle of the loaf to see if it comes out clean.  If not, keep baking until it does.  If the top of the loaf starts to brown, cover with tinfoil and keep baking.  Once done, let cool in bread pan about 10 minutes then turn out on to a cooling rack.  Once cool, you may add the glaze, if you'd like (whisk together the powdered sugar and milk and drizzle on bread).