Choc Chip Pumpkin Bread

Servies 12

Pumpkins, when pureed, make the most wonderful base for muffins, cakes and breads. When combined with whole grains, it really helps to balance the dryness of the denser flours - something I discovered by pure accident over years as a gluten free baker.

Although we often think of pumpkins as vegetables, they're actually fruits! There are 45 different types of pumpkin, with fun names like Spooktacular, Ghost Rider, Tricky Jack, and Sweetie Pie!

Pumpkin is a great source of beta carotene, which gives it its orange color, also found in carrots and sweet potatoes. Beta carotene turns into vitamin A after you eat it, which is great for your eye and skin health, and supports your immune system. I do love the way that nature gives us what we need at particular times of the year!

 Ingredients: 

• 1/4 cup coconut yogurt

• 1/2 cup EVOO

• 1 cup pumpkin puree

• 1 large banana, mashed

• 2 tsp pure vanilla extract

• 2 tbsp maple syrup

• 3 medium eggs

• 3/4 cup raw cane sugar

• 1 3/4 cup brown rice flour

• 1/2 cup tapioca flour

• 3/4 cup buckwheat flour

• 1 tsp cinnamon

• 1 tsp baking soda

• 1 tsp baking powder (gf if needed)

• 3/4 cup dark chocolate chips (optional)

Instructions:

1. Preheat the oven to 200 dc and line a bread pan with baking parchment.

2. Add the pumpkin puree, mashed banana, coconut yogurt, vanilla essence, whisked eggs, EVOO, and maple syrup to a bowl and fully combine.

3. Next add all of the dry ingredients to a bowl including the flours, baking soda, baking powder and cinnamon. Combine and then mix into the wet ingredients.

4. Fold in the chocolate chips if using.

5. Add the mixture to the bread pan and smooth down evenly. Bake in the oven for 25-30 minutes until cooked through in the middle.

6. Allow to cool completely before removing from the tin and cutting into slices.