Gluten Free Chocolate Chip Pumpkin Bread – Christine Bailey
Lightly spiced gluten-free pumpkin bread, packed with antioxidants and moisture—perfect for tea time with butter or nut butter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 200g butter or dairy free spread
- 150g coconut sugar or soft brown sugar
- 300g pumpkin puree
- 3 eggs
- 75g milk or dairy free milk
- 270g Gluten free self raising flour
- 30g cocoa powder
- ½ tsp xanthum gum
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- pinch of salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 50g chocolate chips
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