Pumpkin Bread with Chocolate Chips (GF, V)

May 6

Adapted from The Bojon Gourmet Pumpkin Muffin recipe

Meal: breakfast, snack, dessert

Season: Fall

Whisk together (bowl 1):

2 TBSP ground flax + 5 TBSP water (mix and let set for 10 min before adding to the following wet ingredients)

1 cup + 2 TBSP pumpkin puree

1/2 good mild olive oil

1/4 cup organic cane sugar, date sugar or coconut sugar

1/4 cup maple syrup

1/4 cup + 2 TBSP Kite Hill Greek yogurt (almond based)

Mix together (bowl 2):

3/4 cups oat flour

1/2 cup buckwheat flour

1/2 cup sweet rice flour

2 TBSP + 2 TSP tapioca flour

2 and 1/4 TSP baking powder

1/2 TSP baking soda

1/2 TSP fine sea salt

1/2 TBSP ground cinnamon

1/4 TSP ground nutmeg

1/4 TSP ground turmeric

1/4 TSP ground cardamom

Whisk dry ingredients into the wet and then

Fold in:

1/2 cup mini chocolate chips (I use Enjoy Life brand)

Line a small (approx 8 x 11) glass casserole dish with parchment paper.

Pour batter into the dish and smooth the top with a spatula.

Bake at 350 degrees for 20-30 minutes. Insert a toothpick to check if cooked through. The top of the bread may crack a bit when done.

Let cool before lifting the parchment paper to remove the entire loaf. Cut into 1” squares and serve.

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