Gluten Free Chocolate Chip Pumpkin Bread

   

This pumpkin bread is a wonderful dessert or morning coffee companion for the colder seasons. It is mildly sweet and highly versatile - use it with or without chocolate chips, or swap the gluten-free choices for classic wheat flour. Sorghum, the gluten-free choice for this recipe, is an ancient grain that's great for all kinds of recipes.

Ingredients for bread: 

Sorghum flour - 1 cup

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 - 1/2 cup 

Vegetable oil - 1/2 cup 

Eggs - 2 

Milk chocolate chips - as desired

Method of preparing the bread: 

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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