Tried out this recipe this afternoon. I am an experienced wheat flour baker but newer to GF baking. I really like the KAF GF flour mix and I find the recipes here work best for this particular blend. I always allow GF batter to sit and hydrate, it makes a tremendous difference. I did not mix in the chocolate chips. Instead, after letting the batter rest 15 min , i poured the batter in the pan and sprinkled the chips on top and poked them down so that they were barely covered. Result: 1/2 are in center and 1/2 are just under upper crust. Pretty good, but next time I may reserve 1/4 cup of batter, and after pouring the rest in pan and layering chips, pour reserve over top. The other change I made was baking at 300F in a convection oven (about 325F in reg oven). It did take about 75 min but I did not have over browning. As GF items tend to taste dry, I let the loaf cool in the pan for 30-45 min then wrapped it in plastic wrap and put it in the fridge. The result is a tasty quick bread that is not too dense but still moist. Thanks for the recipe!

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