This moist and delicious "1 Bowl" Chocolate Chip Pumpkin Bread will satisfy all your pumpkin AND chocolate cravings!
Ingredients
2 cup
Gluten free flour
(Bob's Red Mill)
2 tsp (level)
Psyllium seed husk
1 1/2 tsp
Pumpkin pie spice
1 tsp
Cinnamon
(ground)
1 tsp
Baking powder
1 tsp
Baking soda
1/2 tsp
Salt
1 cup
Pumpkin purée, canned
1/2 cup
Maple syrup, pure
1/2 cup
Coconut oil
2 medium
Egg
1 cup
Dairy-free mini chocolate chips
(bittersweet)
Instructions
Pre-heat oven to 350 degrees F, and grease a 9-inch loaf pan.
Combine flour, psyllium husk powder, spices, baking powder, baking soda, and salt in a large mixing bowl. Stir well with a fork until ingredients are well combined.
Add pumpkin puree, maple syrup, oil, and eggs to dry ingredients, and stir with a fork or whisk until all ingredients are well combined.
Stir in chocolate chips and pour batter in to greased loaf pan. Bake in oven for 45 minutes to 1 hour*, checking pumpkin bread after 30 minutes, and topping with aluminum foil if needed to prevent top of bread from burning.
*Stick a toothpick, or long wooden stick in bread after 45 minutes to test for doneness. Continue baking if need be, until toothpick/stick pulls out cleanly. Remove bread from oven, and allow to cool for 15 minutes before slicing and serving.
