Chocolate Chip Pumpkin Bread

INGREDIENTS

 

1 cup pumpkin

1 cup gluten-free flour

⅔ cup coconut sugar

½ cup quinoa flour

½ cup chocolate chips

¼ cup almond milk

¼ cup quinoa

3 tablespoons coconut oil

1 egg or egg substitute

1-½ teaspoons baking powder

1 teaspoon vanilla extract

1 teaspoon cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon baking soda

Cooking spray

 

 

 

METHOD

 

1. Preheat the oven to 350 degrees° F.
2. Line an 8 x 4 loaf pan with parchment paper and spray the uncovered sides with cooking spray.
3. In a large mixing bowl, beat together pumpkin, almond milk, coconut oil, egg ( or substitute) and vanilla until smooth. Add coconut sugar and beat until well combined.
4. Except quinoa and chocolate chips, Stir in remaining ingredients until well mixed.
5. Fold in quinoa and chocolate chips and transfer dough to prepared pan.
6. Optionally sprinkle with a little extra coconut sugar and cinnamon.
7. Bake on center rack for 55 – 65 minutes until an inserted toothpick into the center comes out clean.
8. Let cool for 5 minutes in pan then transfer to a wire rack and cool completely.
9. Slice and serve.