A moist, not-to-sweet, easy to make tea bread. Chestnut flour is gluten-free, making it a good choice for quick breads and pancake batters. 

• 1 cup all-purpose flour
• 1 cup chestnut flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 1/2 teaspoons baking powder
• 6 tablespoons butter, melted
• 1 egg
• 1 cup milk
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup diced candied orange or lemon peel (optional)

Preheat oven to 400 degrees. Grease an 8-1/2 by 4-1/2 inch or 9 by 5 inch loaf pan.

Sift flours, sugar, salt and baking powder together in large mixing bowl. In a small bowl, slightly beat egg; add butter and milk. Add egg-milk mixture to dry ingredients. Stir to blend, using a light touch; don’t overbeat. Gently stir in chocolate chips and orange/lemon peel, if using. Pour batter into prepared pan. Bake for 20-25 min. or until knife inserted in center comes out clean. Cool in pan for 15 minutes, then turn out onto cooling rack. Slice thinly to serve.