Pumpkin Bread with Chocolate and Ginger

Toast Pea Flour:

1. Place the pea flour in a small skillet and toast over medium heat, stirring frequently, until the flour turns light golden brown and begins to smell ‘toasty’, 3-5 minutes. Take off the heat and move the flour to a small bowl. Set aside to cool. (Toasting the flour prior to using it can help mellow the flavor, which adds delicious taste without overpowering the cookies. Also note yellow pea flour does not taste great raw, so the raw dough will not be one to nibble on).

Bread:

1. Adjust an oven rack to the lower middle position. Preheat the oven to 350°F. Grease an 8 by 4-inch loaf pan or a Pullman pan and line with a parchment paper sling.
2. In a medium bowl, whisk the flours, cinnamon, ginger, nutmeg, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with a paddle, beat the eggs on medium high until pale yellow and doubled in size, 2 to 3 minutes. Add the granulated and brown sugars, and beat on medium for two minutes. Add the canola oil, vanilla, black strap rum, and pumpkin, and mix together on low speed until incorporated. Scrape down the sides of the bowl and add the flour mixture. Mix on low until combined and no lumps in the batter remain. Add the chocolate and ginger and mix on low until just combined.
4. Pour the batter into the prepared pans and bake 50-60 minutes, until a wooden skewer or toothpick inserted in the center comes out clean. If at any point the top is browning too quickly, lay a piece of aluminum foil over it.
5. Move the bread to a wire rack, and let the bread cool in the pan for 20 minutes. Using the parchment sling, lift the loaf out of the pan, peel off the paper, and set on a wire rack to finish cooling.