Gluten Free Chocolate Chip Pumpkin Bread

Gluten Free Chocolate Chip Pumpkin Bread

Delicious super moist oil free pumpkin bread that is grain free and gluten free. Made from a combination of homemade pumpkin puree, spices with cassava flour, almond flour, dairy free chocolate chips with a zesty orange twist.

Course Baked goods

Cuisine American

Prep Time 45

Cook Time 1

Total Time 1 45

Servings people

Calories 438kcal

Author Charla

Ingredients

To steam the pumpkin

1 cup pumpkin chopped (make sure to make exactly one cups worth it is mashed, very important!!)
water

Wet Ingredients

1 cup pumpkin puree (220g)
2 large eggs
¼ cup orange juice (60ml)
1 teaspoon vanilla extract (4g)

Dry Ingredients

2 cups almond flour (190g)
½ cup cassava flour (50g)
½ cup raw cane sugar (125g)
½ teaspoon ginger (1g)
½ teaspoon cinnamon (1g)
½ teaspoon nutmeg (1g)
½ teaspoon all spice (1g)
¼ teaspoon pink salt (1.5g)
1 teaspoon baking soda (4g)
½ cup mixed nut (68g) chopped pecans, walnuts etc..
½ cup dairy free chocolate chips (90g)
additional chocolate chips and a handful of pumpkin seeds for the topping (optional)

Instructions

To steam the pumpkin

Chop the pumpkin into small pieces.
Fill a medium sized saucepan (about ¼ full) with water and place the steamer basket inside the saucepan.
Bring the water to boiling point.
Once boiled reduce the heat to medium-low and place the pumpkin in the basket.
Steam the pumpkin until tender (this will take several minutes).
Once cooked, allow to cool down before breaking down the pumpkin with a potato masher to make a soft puree then set aside.

To make the pumpkin bread

Preheat the oven to 180C/356F/Gas mark 4.
Line a loaf pan with a liner and set aside.
Position the rack third down in the oven (this prevents the bread from browning too much).
In a medium sized bowl, add the wet ingredients - pumpkin puree, eggs, orange juice and vanilla extract.
Whisk until a smooth consistency is formed.
In another bowl, add the dry ingredients - almond flour, cassava flour, cane sugar, the spices, pink salt, baking soda and mix together to combine.
Slowly add the dry ingredients to the wet bowl while stirring (using a hand or stand mixer) until a smooth batter is achieved.
Stir in the mixed nuts and chocolate chips.
Spoon the batter into the loaf pan.
Sprinkle on the pumpkin seeds and additional chocolate chips on top.
Bake for roughly 50-60 minutes or until a tooth pick/knife/skewer comes out clean.
Around 25 minutes into the baking time, cover the loaf pan with aluminium foil, this will stop it from becoming too brown.
Once baked, remove the loaf from the pan and transfer to a cooling rack to completely cool down before slicing with a serrated knife (it is best to leave the bread for several hours or overnight if possible).

Notes

Use a serrated knife (knife with jagged edges) to slice the bread as it reduces the chance of it crumbling/falling apart.
You can use tapioca or arrowroot starch instead if you cannot get hold of cassava flour (I have only experimented with these 3 flours).
Be sure to cover the top of the pumpkin bread with foil at the stated time as this will allow it to bake without becoming too brown.
It is normal for the bread to be darker in appearance then other pumpkin bread recipes.
Feel free to add any additional dried fruit/nuts or seeds to the recipe.
Baking time will vary, mine took an hour to bake in its entirety, yours may differ in time. Just as long as the knife/tootpick/skewer comes out clean.
For best results, store any leftover bread in an airtight container for up to 2 days.
This isn't a freezer friendly recipe.
A vegan version of this bread hasnt been tested.
Keep in mind, you will need ALMOND FLOUR NOT ALMOND MEAL to make this recipe.

Nutrition