Sunday, July 31, 2011
Pumpkin Chocolate Chip Bread
Time for tea? This is a delicious, moist loaf that thrills guests of all ages. My sons clamor for it for breakfast, lunch and snacks. Originally a recipe from a neighbor back in the 1980's, this was the first bread I ever tried modifying to make it allergy-free. When it became clear that the boys' diet was going to change radically, I wanted to start off their new eating pattern with a huge success, so they didn't feel as though they had been transported to some food-free dungeon. I printed out a list of "Free" meals and taped it to our kitchen cabinet, and told them they could choose anything they liked from it. As soon as they spotted their favorite treat, Pumpkin Chocolate Chip Bread, they hooted and hollered like someone had just told them Christmas was coming early.
This recipe makes two loaves, and takes a good hour to bake, but it's extremely easy to mix up, as there is no need to cream butter and sugar, beat eggs, or sift anything. The texture is like a thick cake, and while the basic bread resembles a spice cake, it's the chocolate chips that really make the loaf come alive.
Pumpkin Chocolate Chip Bread
4 cups quinoa flour (or a combination of quinoa, sorghum and white rice flour to equal 4 cups)
2 cups unrefined sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1/2 tsp. ginger
1/2 tsp. cloves
1 can prepared pumpkin
1 1/2 to 1 3/4 cups rice milk (or similar)
1 cup chocolate chips
Mix together dry ingredients (flour through cloves). Cut in pumpkin just to get it started, then add milk and mix with a spoon until well blended. Depending on the combination of flour you use, you may need to add more rice milk .... some flours tend to suck up all the liquid, leaving the batter too stiff. Stir in chocolate chips last.
Bake in two loaf pans at 350 degrees for 60 - 70 minutes. At 60 minutes, the top of the loaves will be lightly brown and the centers will be moist. If you prefer a drier bread, let bake a little longer. The tops will become much darker brown. Keep your finished bread wrapped in foil in the fridge -- it helps firm up the softer loaves.
Shared with The Purposed Heart, and What I Made Wednesday at Sweet Peas and Bumblebees and Pumpkin Addicts Anonymous at Confessions of a Stay at Home Mommy and Seasonal Inspiration at Crumbs and Chaos and Thursdays Treasures at Recipes for My Boys and Once Upon a Weekend at Family Ever After and Strut Your Stuff Saturday at Six Sisters' Stuff and Show and Tell Saturday at Be Different Act Normal and Fall Craft Challenge at One Artsy Mama and Sharing Sunday at Everyday Sisters and Ultimate Recipe Swap at Life as Mom and Gluten Free Wednesday at The Gluten Free Homemaker and Pennywise Platter at The Nourishing Gourmet and Twelve Days of Christmas Goodies at Mom's Crazy Cooking.
This recipe has been shared on Stay at Home Babe's "Good and Tasty Tuesday" blog. Click here to see more delicious recipes shared by readers. It has also been shared on Kelly the Kitchen Kop's "Real Food Wednesday." Click here to see more recipes.