Easy Gluten Free Pumpkin Bread with Chocolate Chips

🧂 Ingredients

• 2 cups gluten-free flour blend
• 2 teaspoons psyllium Husk Powder
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 1/2 cup expeller pressed high-oleic organic sunflower oil
• 2 eggs
• 1 cup bittersweet chocolate chips

  optional

Instructions

• 1 Pre-heat oven to 350 degrees F, and grease a 9-inch loaf pan.
• 2 Combine flour, psyllium husk powder, spices, baking powder, baking soda, and
  salt in a large mixing bowl. Stir well with a fork until ingredients are well
  combined.
• 3 Add pumpkin puree, maple syrup, oil, and eggs to dry ingredients, and stir with
  a fork or whisk until all ingredients are well combined.
• 4 Stir in chocolate chips and pour batter in to greased loaf pan. Bake in oven for
  45 minutes to 1 hour*, checking pumpkin bread after 30 minutes, and topping with
  aluminum foil if needed to prevent top of bread from burning.
• 5 *Stick a toothpick, or long wooden stick in bread after 45 minutes to test for
  doneness. Continue baking if need be, until toothpick/stick pulls out cleanly.
  Remove bread from oven, and allow to cool for 15 minutes before slicing and
  serving.

Nutrition Info