Gluten Free Chocolate Chip Pumpkin Bread

  

 Ingredients:

Sorghum flour - 1 cup ( jowar flour)

 

Cornstarch - 1 cup 

 

Pumpkin pie spice - 1 1/2 tsp. 

 

Cinnamon pdr- 1 tsp. 

 

Baking powder - 1 tsp. 

 

Baking soda - 1 tsp. 

 

Salt - 1/2 tsp. 

 

Pumpkin puree - 1 cup 

 

Maple syrup / honey - 1/2 cup 

 

Vegetable oil - 1/2 cup 

 

Eggs - 2 

 

Milk chocolate chips - as desired 

Preparations

 

Pre-heat oven to 350°F, and grease a 9-inch loaf pan. 

 

Combine ingredients in a bowl. 

 

Add pumpkin puree, maple syrup, oil, and eggs to dry ingredients, and stir to combine. 

 

Add the chocolate chips. Pour into pan and bake for 45 - 60 minutes. 

 

Wrap in aluminum if top starts browning too soon. 

 

Let cool for 15 minutes before slicing and serving. 

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