Chocolate Chip Pumpkin Bread (Gluten & Top 8 Free)

By KeeleyMcGuireBlog

Gluten Free & Top 8 Allergen Free Chocolate Chip Pumpkin Bread Recipe by www.KeeleyMcGuire.com {All photos & recipe are the property of Keeley McGuire, www.keeleymcguire.com}

Ingredients

• The base of this recipe uses 1 box of King Arthur Flour Gluten Free Bread Mix (KAF gluten free mixes are made in a Top 8 Free facility).
• 1 Cup of Enjoy Life Foods allergy-free Dark Morsel Chocolate Chips
• 1 Cup of warm water
• 1 TB of sugar
• 1 Yeast Packet (included with bread mix)
• 1/2 Cup of Non-Dairy Butter (like Earth Balance Buttery Sticks)
• 1/2 Cup of sugar
• 3/4 15oz Can of Libby's 100% Pure Pumpkin
• 1 Egg Replacer (or 1 Large Egg)
• 1 teaspoon of vanilla
• 1 Package of King Arthur Flour Bread Mix
• 2 TB of ground cinnamon
• 1 teaspoon of pumpkin pie spice
• 1 teaspoon of all-spice
• Rice flour for dusting

Details

Adapted from keeleymcguire.com

Preparation

Step 1

Place chocolate chips in freezer to chill.
Preheat oven to the warming setting (approximately 170 degrees).
In a bowl, add 1 TB of sugar to 1 Cup of warm water. Stir.
Empty yeast packed into warm water and let sit for at least five minutes.
Meanwhile, in your mixing bowl or food processor, using the dough blade, cream together the non-dairy butter and 1/2 Cup of sugar.
Add 3/4 can of the pumpkin, egg replacer, and vanilla. Mix together.
Slowly add in the bread mix and spices. Mix until well combined.
If you feel your dough is too moist, add additional gluten free flour 1/4 cup at a time.
Remove chocolate chips from the freezer and fold into the bread with a mixing spoon.
Lightly grease your bread pan (9x5) and then lightly dust with gluten free rice flour.
Gently pour bread dough mix into the bread pan evenly, using your mixing spoon, and smooth out the top.
Place in the oven to warm/ rise for 30 minutes.
After 30 minutes has passed, turn the temperature up to 375 degrees and let bake for 45 minutes.
Remove from oven and let bread cool complete on wire rack before slicing.