The Best Gluten-Free Pumpkin Chocolate Chip Bread! Incredibly flavorful and moist loaf that is perfect for Fall. You can substitute the flours in this recipe with 1 1/2 cups Erin’s Grain-Free Flour Blend.
- 1/3 cup buckwheat groats
- 1/2 cup potato starch
- 1/2 cup almond flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 3 eggs
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup maple syrup
- 1/4 cup coconut oil
- 2 teaspoons lemon juice
- 2 teaspoons vanilla
- 1/2-2/3 cup chocolate chips, pecans, or walnuts
- Adjust the oven rack to the bottom third of the oven. Preheat the oven to 375F. Grease an 8 1/2 x 4 1/2 loaf pan. (A 9×5 will work as well, but the bread won’t be as tall.)
- Place the buckwheat groats in a dry blender and blend into a very fine, smooth flour. Add the ground buckwheat to a bowl along with the remaining dry ingredients.
- In another bowl, whisk together the wet ingredients until very smooth. Add the wet ingredients to the dry and stir until just combined. The chocolate chips tend to sink to the bottom of the batter, so add the chocolate chips in layers as you add batter to the pan, keeping most of them in the top layers.
- Bake for 45-50 minutes. Allow the bread to cool completely in the pan on a wire rack before slicing, at least 1 hour. Enjoy!
- To store the bread, once it is completely cool, wrap it tightly in 2 layers of plastic wrap and place in a ziploc bag. It will be good at room temperature for 2 days. Freeze individual slices for up to 1 month.
*This recipe works best with blanched almond flour which has a finer consistency than almond meal. However, almond meal will work if that’s all you have on hand.