Gluten Free Healthy Chocolate Chip Pumpkin Bread
 
Prep time
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Can it really be that this Gluten Free Healthy Chocolate Chip Pumpkin Bread is healthy??? Well, besides the dark chocolate chips, there ain't an ounce of refined sugar. Eat all you want!
Author:
Recipe type: Bread
Serves: 3 mini loaves
Ingredients
  • ½ cup (1 stick) melted butter or coconut oil
  • 1 cup coconut sugar
  • ⅓ cup pure maple syrup
  • 2 large eggs
  • 1 cup 100% canned pumpkin (not pumpkin pie mix)
  • ⅓ cup sour cream (I used light) or milk (I used 1%)
  • ½ teaspoon vanilla
  • 1½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum (only if your flour blend doesn't already contain it)
  • ½ teaspoon cinnamon
  • 2 cups high quality gluten free all purpose flour, or my preferred blend (1/2 cup brown rice flour, ½ cup white rice flour, ½ cup gluten free oat flour or sorghum flour, ½ cup potato starch)
  • 1¼ cup dark chocolate chips, divided
Directions
  1. Preheat oven to 350 degrees and line 3 mini loaves with parchment paper or spray with cooking spray and lightly flour with white or brown rice flour. Set aside.
  2. In a medium sized microwave safe mixing bowl, melt butter for 45 seconds to 1 minute until liquid. Remove from microwave and whisk in coconut sugar and pure maple syrup until dissolved. Add eggs, pumpkin, sour cream, and vanilla and whisk until smooth.
  3. In a smaller mixing bowl, sift together baking powder, salt, pumpkin pie spice, baking soda, xanthan gum (if needed), cinnamon, and gluten free flour (or my preferred blend). Add dry ingredients to wet mixture and whisk until smooth.
  4. Fold in 1 cup of chocolate chips into batter and mix until evenly distributed. Divide batter between loaf pans and press remaining chocolate chips on the tops.
  5. Bake loaves at 350 degrees for 35-40 minutes or until tops spring back at touch of a finger and toothpick inserted into center comes out clean with very few crumbs. Remove from oven and let cool on cooling rack for 5 minutes. Loosen edges with a knife and flip loaves out. Turn right side up and continue cooling until completely cooled.
  6. Serve bread slightly warm. Store leftovers in an airtight container at room temperature for up to 3 days, in fridge for up to 5 days, or in freezer for up to 3 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-healthy-chocolate-chip-pumpkin-bread/