The Best Gluten Free Pumpkin Bread

• 1-1/2 cup Cup 4 Cup Brand Gluten Free Flour
• 1-1/2 cup Bob's Red Mill 1 To 1 Gluten Free Flour
• 2 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• 2 cups Light Brown Sugar
• 4 whole Eggs
• 1 stick Unsalted Butter, Melted And Cooled
• 1 cup Pumpkin Puree
• 1 teaspoon Vanilla
• 2/3 cups Milk
• 1/2 cups Gluten Free Chocolate Chips, More If You Like, Tossed In 1 Tablespoon Gluten-free Flour

1. Preheat oven to 350u0b0F. Grease two 9 x 5 inch loaf pans.
2. Whisk all dry ingredients together in a big bowl. In another bowl mix all wet ingredients together.
3. Make a well in the middle of the dry ingredients and add wet ingredients. Mix gently until well combined.
4. Toss chocolate chips with 1 tablespoon of gluten-free flour and stir into mix.
5. Pour mixture into loaf pans and cook for about 40 minutes or until a toothpick inserted into the center comes out clean. Turn pans once during cooking.
6. Let cool for 15 minutes, then turn out onto the rack.

flour, bobs red, baking soda, baking powder, salt, cinnamon, light brown sugar, eggs, butter, pumpkin puree, vanilla, milk, chocolate chips

Taken from tastykitchen.com/recipes/breads/the-best-gluten-free-pumpkin-bread/ (may not work)