The perfect loaf, this gluten free chocolate chip pumpkin bread has a delectable soft and moist texture, with chocolate chips studded throughout. This healthier chocolate chip pumpkin bread is gluten free, dairy free and refined sugar free.
Preheat the oven to 180 degrees Celsius (356 F). Line a loaf tin with baking paper.
In a large mixing bowl sieve the buckwheat flour, tapioca starch and baking powder. Add the almond flour, sea salt and rapadura sugar and whisk to combine. Be sure to squash any lumps of rapadura sugar.
½ cup almond flour, ½ cup buckwheat flour, ⅓ cup tapioca starch, 2 teaspoons baking powder, ¾ cup rapadura sugar, ¼ teaspoon sea salt
In a separate medium mixing bowl add the pumpkin puree, almond milk, olive oil and eggs and whisk to combine. Pour the wet ingredients into the dry ingredients and whisk until just combined.
1 cup pumpkin puree, ¼ cup almond milk, ⅓ cup extra virgin olive oil, 2 eggs
Add the chocolate chips to the bowl and stir through.
½ cup dark chocolate chips
Pour batter into the loaf tin, top with extra chocolate chips and bake for 50 minutes or until golden on top and cooked through when tested with a skewer.
Notes
Storage
Store loaf in an airtight container at room temperature for one day. After one day transfer to the fridge and store refrigerated for up to 4 days. Freeze by slicing the entire loaf and placing a piece of parchment paper between each slice. Freeze in an airtight container. Individual slices of pumpkin bread can be reheated in the microwave for 30 seconds to get that "just baked" feel.