Chocolate Chip Pumpkin Bread
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.
- Cook1 h 30 min
- Total1 h 30 min
- Serves1
- LevelIntermediate
Ingredients
- 2 tbsp. flaxseed meal
- 4 tbsp. 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 tsp. xanthan gum
- ½ tbsp. baking powder
- ¾ tsp. baking soda
- ⅛ tsp. salt
- 1 cup non dairy chocolate chips
Method
- 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 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 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 airtight container for up to 2 days.
