Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip BreadThis recipes comes from the Chequamegon Co-op Cookbook, but I’ve modified it to be a bread recipe (as opposed to a muffin recipe), gluten-free, and dairy-free.  It’s a hearty, delicious bread that will give you a dose of complete protein (thanks buckwheat!) and sweetness.

Ingredients:
1 2/3 cup buckwheat flour
1/2 tsp xanthan gum
1 1/3 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
3/4 tsp salt
heaping 1/2 cup chocolate chips (or more)
heaping 1/4 cup toffee bits (optional–I don’t use)
1/2 c chopped walnuts or pecans (optional–I don’t use)
1 tsp vanilla
1/3 c melted non-dairy butter
2 eggs
1 cup (half a 15 oz can) of solid pack pumpkin
1/3 cup water

Glaze:
1 1/2 cup powdered sugar
2 tbsp rice milk

Preheat oven to 350 degrees. Whisk together dry ingredients, stir in chocolate chips, toffee bits, and nuts (if using).  In a separate bowl, mix together vanilla, melted butter, eggs, pumpkin, and water. Make a well in dry ingredients and fill it with liquid ingredients and mix. Pour into a greased bread pan and bake 40-50 minutes.  Start checking the doneness around 40 minutes by sticking a knife in the middle of the loaf to see if it comes out clean.  If not, keep baking until it does.  If the top of the loaf starts to brown, cover with tinfoil and keep baking.  Once done, let cool in bread pan about 10 minutes, then turn out onto a cooling rack.  Whisk together powdered sugar and milk.  Once cool, you may add the glaze (although it’s great without the glaze too!).

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