Chocolate Chip Pumpkin Bread

Another gluten free success.

It's the season for pumpkin flavored treats. Pumpkin bread is one of those yummies I knew I would miss. But God is good. He lead me to a recipe I could easily modify. And as an added bonus Thomas finished his dinner quickly enough to help make it :)

Chocolate Chip Pumpkin Bread

2 Eggs, room temperature
1/2 C Vegetable Oil
2 C Sugar
1. C. White Rice Flour
1. C. Brown Rice Flour
1. C. Almond Flour
1. C. Canned Pumpkin
2. tsp. Baking Soda
2. tsp. Cinnamon
1. tsp. Salt
12. oz. Chocolate chips
1 1/2 tsp. Xanthan Gum

Preheat oven to 350*. Grease 2 9x5 loaf pans

In mixing bowl combine eggs, oil and sugar until creamy. Then add pumpkin, mix well.

In separate bowl mix remaining ingredients except chocolate chips.

Add dry ingredients slowly to egg mixture until totally combined. Stir in chocolate chips.

Spoon batter into pans.

Bake approx 50 minutes.

Leave in pan 5-10 minutes. Remove to wire rack to cool completely.

Yumm!