The Best Gluten-Free Pumpkin Chocolate Chip Bread (Maple-Syrup Sweetened, Dairy-Free)

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The manufacturing process is really simple, you just need to follow the methods that we have written on this web page. The adhering to are the stages of how to cook The Best Gluten-Free Pumpkin Chocolate Chip Bread (Maple-Syrup Sweetened, Dairy-Free).


Ingredients

Dry Ingredients:
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

Wet Ingredients:
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

Optional Mix-In:
1/2-2/3 cup chocolate chips, pecans, or walnuts

Notes
*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.

Instructions

  1. 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.)
  2. 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.
  3. Visit The Best Gluten-Free Pumpkin Chocolate Chip Bread (Maple-Syrup Sweetened, Dairy-Free) @ meaningfuleats.com for full instructions.


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