YIELD: 1 LOAF
A fun twist on an old favorite, chocolate chips add an extra touch of sweetness to this moist pumpkin bread. For an extra indulgent treat, use this as the bread base for the Bread Pudding recipe.
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Ingredients
2 tablespoons flaxseed meal
4 tablespoons water
½ cup non dairy margarine
1½ cups sugar
1 cup canned pumpkin puree
¾ cup sorghum flour
⅓ cup buckwheat flour
⅓ cup potato starch
¼ cup sweet white rice flour
1 teaspoon xanthan gum
½ tablespoon baking powder
¾ teaspoon baking soda
⅛ teaspoon salt
1 cup non dairy chocolate chips
______________________________________________________________________________________________________________________________Directions
- Preheat oven to 350 °F. In a small bowl, combine the flaxseed meal and water and let rest for 5 minutes, until gelled.
- Lightly grease and (sorghum) flour a standard-size glass loaf pan.
- In a large mixing bowl, cream the margarine with the sugar and then incorporate the pumpkin.
- Stir in the prepared flaxseed meal.
- In a separate smaller bowl, whisk together the sorghum flour, buckwheat flour, potato starch, sweet rice flour, xanthan gum, baking powder, baking soda, and salt.
- Gradually incorporate the flour mixture into the pumpkin mixture and then mix well until a thick batter forms.
- Fold in the chocolate chips and spread them into the prepared loaf pan.
- Bake in preheated oven for 70 to 75 minutes, or until a knife inserted into the center comes out clean.
- Store covered in an airtight container for up to 2 days.
