Gluten-Free Pumpkin Chocolate Chip Bread

On the first cool fallish day, both Nathaniel and I start craving pumpkin chocolate chip bread. I went looking for untraditional versions of the recipe and found a gluten-free, vegan cookie recipe. I didn't need it to be vegan.  I didn't particularly need it to be gluten-free, but I still had a shelf of non-gluten flours from a cookbook review project I had done, so I decided to make a version of it.  From the original recipe, I added an egg (no longer vegan) and used non-vegan butter for the fat. I went with coconut sugar instead of palm sugar, and used sugar-free chocolate chips.  By the time it was mixed together, it was too soft to form into cookies, so I baked it in a 9" square pan. I'd probably add an additional egg next time for better binding of ingredients, but I liked the texture afforded by the three different flours. I also always amp up the spices because I like them! If you want to try her recipe, go for it! But my take on it will be listed below.

Gluten-Free Pumpkin Chocolate Chip Bread

Ingredients

• ½ cup butter, melted, or vegetable oil
• ¾ cup palm sugar (or brown sugar)
• ½ cup canned pumpkin puree
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice (or some mixture cinnamon, nutmeg, cloves)
• ½ teaspoon EACH baking soda, baking powder, and sea salt
• ⅓ cup EACH tapioca flour, sorghum flour, brown rice flour
• ½ cup (or more) chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Mix together the sugar with the wet ingredients.
3. Sprinkle in the cinnamon, baking soda, powder, and salt.
4. Continue with the flours.
5. Beat well, and then reduce the speed and mix in the chocolate chips as preferred.
6. Pour into a greased 9" square pan, or a round 9" cake pan.
7. Bake for about 20-30 minutes, or until a toothpick inserted comes out clean.