Dark Chocolate Chunk Pumpkin Bread

• 1/2 cup canola oil
• 3 eggs
• 2 tablespoons dark brown sugar
• 1 cup granulated sugar
• 1- 15 ounces can of pumpkin puree (not pumpkin pie filling)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 2 cups gluten free all purpose baking mix (not regular gluten free flour) Note: Arrowhead Mills, Hodgson Mill, Bella and King Arthur all make "gluten free all purpose baking mix."
• 1 teaspoon vanilla extract
• 1 cup chocolate chunks

1. Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl mix together the sugar, eggs, oil, dark brown sugar, pumpkin, spices and vanilla.
3. Add the baking mix and stir to combine
4. Mix in the chocolate chunks.
5. Spoon the batter into the prepared pan. Allow it to rest for 10 to 15 minutes before baking.
6. Bake for 55 minutes or until cake tester comes out clean or top springs back to touch. Remove from the oven. Let cool completely before turning out of the pan. Serve with jam for breakfast or as a delicious dessert!

canola oil, eggs, brown sugar, sugar, pumpkin puree, nutmeg, cinnamon, allspice, baking mix, vanilla, chocolate chunks

Taken from food52.com/recipes/25572-dark-chocolate-chunk-pumpkin-bread (may not work)