Chocolate Chip Pumpkin Bread

Here comes another pumpkin recipe!  I thought I made a similar bread last fall, but couldn’t find the recipe… so I made a new one.  I love this recipe… great paired with a cup of coffee on a lazy weekend morning.  I especially love the mini chocolate chips!

Chocolate Chip Pumpkin Bread

Pieces:

1. 2 cups gluten free flour
2. 1.25 cups sugar
3. .5 cup brown sugar
4. a pinch of salt
5. 1 tsp. baking soda
6. .75 cups oil
7. 1 egg
8. 1.5 cups canned pumpkin puree
9. 3 tsp. nutmeg
10. 2 tbsp. cinnamon
11. 2 tsp. ginger
12. 1 cup vegan mini chocolate chips

Process:

1. Mix all ingredients in a large bowl.
2. Stir until they are well blended.
3. Pour into a greased bread pan.
4. Bake at 350 degrees for about 50 minutes, until a toothpick comes out clean.
5. Let cool, then slice and serve with your favorite breakfast.

Happy Allergy Free Eating!