Gluten-Free Chocolate Chip
Pumpkin Bread
Yields 24 servings (2 loaves, 12 slices each)
INGREDIENTS:
- 2 1/2 cup brown rice flour
- 1 cup almond flour
- 4 eggs
- 3/4 cup raw honey
- 1 can pumpkin puree
- 1 cup unrefined coconut oil, melted
- 2/3 cup water
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup dark chocolate chips (preferred 70% or higher cocoa)
DIRECTIONS:
1. Preheat oven to 375ºF.
2. Mix all together in a bowl or mixer.
3. Line 2 loaf pans with parchment paper.
4. Place mixed ingredients in loaf pans and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool on wire rack before removing from loaf pans. Slice into 12 pieces.
Enjoy!
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