Gluten Free Pumpkin Chocolate Chip Bread

1

Line 2 loaf pans with parchment paper and spray with cooking spray. 8" x 4" pans are good but I only had 9" x 5" pans.

2

Put softened butter, brown sugar and granulated sugar into a large mixing bowl. Cream togethter.

3

Add some large eggs, vanilla extract and pure pumpkin puree.

4

Stir until well combined.

5

Add Gluten Free Baking Flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg to the liquid ingredients.

6

Partially blend the dry and wet ingredients together before pouring in some almond milk.

7

Finish stirring until all the ingredients are combined.

8

Fold in some semi-sweet chocolate chips.

9

Split the batter between the 2 prepared loaf pans. Smooth the tops.

10

Bake in a 350F oven for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.

11

Remove from oven and allow to cool in pans for a few minutes.

12

Use parchment paper to lift loaves out of pans and transfer to a cooling rack.

13

Allow to cool completely before slicing.

14

Serve.

15

Enjoy!