Chocolate Chunk Pumpkin Bread

Well hello fall flavors! Cozy up with a cup of coffee and chocolate chunk pumpkin bread when there's a chill in the air. You'll enjoy this moist, not too sweet quick bread that gets its tender texture from ground almonds.  It's what I crave when the beautiful autumn weather appears.  Now let's get baking!

Chocolate Chunk Pumpkin Bread

Servings: 4- 5x3" mini loaves

1/3 cup almond milk

1 Tablespoon white vinegar

1/4 cup cornstarch

1/4 cup white rice flour

1/4 cup brown rice flour

2 Tablespoons potato starch (not potato flour)

2 Tablespoons tapioca starch (also known as tapioca flour)

(1 cup Yvette's Gluten Free Flour Blend can be substituted for the cornstarch, rice flour, brown rice flour, potato starch and tapioca starch)

1 cup sugar

1/2 cup butter, softened

2 eggs

1 1/2 cups pumpkin, pureed

1 Tablespoon vanilla

2 ounces dark chocolate, (about 1/2 cup) coarsely chopped

1. Preheat oven to 350°F.  Spray 4 mini loaf pans with non-stick spray

2. In a small cup, stir together the almond milk and vinegar and set aside. 

3. In a medium bowl whisk together the the cornstarch, rice flour, brown rice flour, potato starch and tapioca starch(or Yvette's gluten free flour if using) oat flour almond meal/flour, baking soda, salt and xanthan gum.  Set aside.  

4. In a large bowl, beat together the sugar, butter and eggs until well combined.  Add the pumpkin and vanilla and beat until combined.  Add the flour mixture and beat until combined.  Fold in the chocolate and divide the batter among the prepared loaf pans.  Place the loaf pans on a baking sheet. Bake bread in the preheated oven until a tester inserted into the center comes out clean, 35-40 minutes

5. Transfer loaves to a wire rack and let bread cool in pan 15 minutes.  Turn out bread and let cool completely before slicing.