Chocolate Chip Pumpkin Bread (gluten free, vegan) and the best gluten free flour blend!

8 Nov

I love, love waking up and baking something yummy as a surprise to the kids!  Yesterday, I knew we had a low key homeschool day and so it was the perfect day to jump in the kitchen and make them a treat. They were so happy to wait the extra time for breakfast!  It is very moist and just the right balance of pumpkin, chocolate, and yum.  Reid likes it straight up, Daniella likes it covered in Earth Balance. I  think it is best sliced, spread with Earth Balance, and broiled until the top is slightly crunchy.

The original recipe comes from my very favorite baking cookbook.   Go get it.  Really.

Without further ado, here is the recipe:

  • 1/2 cup canola oil
  • 1 cup agave
  • 1 tsp pure vanilla
  • 1 can pumpkin
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 3 cups gluten free flour mix  **See Note (feel free to sub your favorite gf flour…just know that I have tried them all and this is the best!)
  • 3/4 tsp xanthan gum
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cups dark chocolate chips (vegan)
  1. Preheat oven to 350.  Grease bread pan.
  2. In mixer with paddle attachment, mix oil, agave, and vanilla for 20 seconds.
  3. Add the pumpkin, cinnamon, nutmeg, and ginger and mix another 20 seconds.
  4. In a separate bowl, whisk the remaining dry ingredients.
  5. Add the dry ingredients to the wet and mix until combines.  Mix in the chocolate chips.
  6. Put batter into the pan and bake for 30 minutes. THEN, turn the heat to 325 and bake for another 20 mins.
  7. Let the bread cool for 20 minutes or until you can’t stand waiting any longer.

**I use Cybel Pascal’s gluten free flour mix. I order the superfine brown rice flour from Amazon and buy the other two at HEB.  I make a giant batch of the flour blend and then have it on hand for whenever I need to bake something.  I have adjusted the amounts to make it easier to make in bulk.  I am stocked up right now with the holidays around the corner. Here is the recipe:

  • 1 (3lb) bag of Superfine Brown Rice Flour from Authentic Foods.
  • 3 cups potato starch (NOT potato flour)
  • 1 1/2 cups Tapioca flour OR tapioca starch

Whisk these ingredients together in a large bowl.  Scoop into a large ziploc back and seal.  Keep in the pantry for quick baking!

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