Gluten Free Pumpkin Bread

• 4 cups flour (Gluten-Free)
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons salt
• 2 teaspoons xanthan gum or 2 teaspoons guar gum
• 1/2 teaspoon clove
• 1 teaspoon allspice
• 1 teaspoon nutmeg
• 1 cup white sugar
• 2/3 cup brown sugar
• 15 ounces pumpkin puree (Such as Libby's)
• 4 large eggs
• 1/4 cup canola oil
• 1 cup unsweetened applesauce
• 1 cup nonfat milk
• 1 1/2 cups semi-sweet chocolate chips (optional)

1. In a very large mixing bowl, beat eggs.
2. Beat in sugar, pumpkin, applesauce and oil.
3. Whisk together all the dry ingredients and beat in 1/2 at a time.
4. Slowly beat in milk until mixed and there are no flour lumps. If you're adding chocolate chips, now would be the time to add them.
5. Pour batter into 6 greased and floured small loaf pans until each is about 2/3 to 3/4 from the top. Be aware that the loaves will rise a few inches.
6. Sprinkle brown sugar and cinnamon on top of each loaf.
7. Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. Muffins need only be cooked about 30-35 minutes.

flour, cinnamon, baking soda, baking powder, salt, xanthan, clove, allspice, nutmeg, white sugar, brown sugar, pumpkin puree, eggs, canola oil, unsweetened applesauce, nonfat milk, semisweet chocolate chips

Taken from www.food.com/recipe/gluten-free-pumpkin-bread-359480 (may not work)