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Gluten Free Chocolate Chip Pumpkin Bread

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This pumpkin bread is a wonderful dessert or morning coffee companion for the colder seasons. It is mildly sweet and highly versatile - use it with or without chocolate chips, or swap the gluten-free choices for classic wheat flour. Sorghum, the gluten-free choice for this recipe, is an ancient grain that's great for all kinds of recipes.

Prep Time 1 hour

Serves: 8

Difficulty Level: Low

Gluten Free Chocolate Chip Pumpkin Bread

Ingredients for pumpkin bread:

Sorghum flour - 1 cup

Cornstarch - 1 cup

Pumpkin pie spice - 1 1/2 tsp.

Ground cinnamon - 1 tsp.

Baking powder - 1 tsp.

Baking soda - 1 tsp.

Salt - 1/2 tsp.

Pumpkin puree - 1 cup

Maple syrup - 1/2 cup

Vegetable oil - 1/2 cup

Eggs - 2

Milk chocolate chips - as desired

Method of preparing the pumpkin bread:

Pre-heat oven to 350°F, and grease a 9-inch loaf pan. Combine ingredients in a bowl.
Add pumpkin puree, maple syrup, oil, and eggs to dry ingredients, and stir to combine. Add the chocolate chips.
Pour into pan and bake for 45 - 60 minutes. Wrap in aluminum if top starts browning too soon.
Let cool for 15 minutes before slicing and serving.

Source: https://www.eastewart.com/

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