Pumpkin Chocolate Chip Bread with Gluten Free Substitutes

Pumpkin Chocolate Chip Bread with Gluten Free Substitutes

Ingredients

  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • 3 eggs
  • 1/4 cup sour cream
  • 3/4 cup vegetable oil
  • 1 2/3 cup flour (GF use Domata)
  • 1 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup + 1/4 cup chocolate chips, divided
  • powdered sugar, to garnish

Directions

  1. Preheat oven to 350 F degrees. Grease & flour loaf pan. (I also lined mine with parchment paper.)
  2. In large bowl, sift together the flour, sugar, baking soda, baking powder and salt TWICE.
  3. In a medium bowl, combine the pumpkin, eggs, oil, vanilla and sour cream until smooth.
  4. Make a well in the flour mixture and pour in the wet ingredients. Whisk together until smooth.
  5. Fold in 1 cup of chocolate chips.
  6. Pour into prepared loaf pan. Sprinkle 1/4 cup chocolate chips on top.
  7. Bake 60-75 minutes or until a toothpick comes out clean.
  8. Cool in pan on a wire rack 20 minutes before removing to wire rack to cool completely.
  9. Dust top with powdered sugar to garnish.