Gluten Free Chocolate Chip Pumpkin Bread

• 1-23 cup Brown Rice Flour Mix (See Note Below)
• 3/4 teaspoons Xanthan Gum
• 1/2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 3/4 teaspoons Salt
• 1/2 teaspoons Nutmeg
• 1/2 cups Canola Oil
• 1-13 cup Sugar
• 2 whole Eggs
• 1 cup Pumpkin, Canned
• 13 cups Water
• 3/4 teaspoons Vanilla
• 1 cup Chocolate Chips
• 1/2 cups Walnuts Or Pecans, Chopped (optional)

1. Preheat oven to 350 degrees.
2. Lightly grease a 9 x 5 inch loaf pan and line with parchment paper.
3. Combine flour mix, xanthan gum, baking powder, baking soda, salt and nutmeg with a wire whisk in a large bowl.
4. Set aside.
5. In the bowl of an electric mixer, cream together oil and sugar until fluffy.
6. Add eggs, pumpkin, water and vanilla.
7. Beat until combined.
8. Add flour mixture to wet ingredients and beat until combined.
9. Mix in chocolate chips and nuts.
10. Pour into prepared pan.
11. Bake for 55 60 minutes, until a toothpick inserted in the center of the loaf comes out clean.
12. Remove from the pan and cool completely on a wire rack.
13. For the best taste and texture, wrap well in plastic wrap and leave on the counter overnight before cutting and serving.
14. Notes:
15. Brown rice flour mix: 2 parts brown rice flour, 2/3 part potato starch, 1/3 part tapioca starch
16. For a regular (non gluten-free) version, omit xanthan gum and replace brown rice flour mix with all-purpose flour.

brown rice flour, xanthan gum, baking powder, baking soda, salt, nutmeg, canola oil, sugar, eggs, pumpkin, water, vanilla, chocolate chips, walnuts

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-chocolate-chip-pumpkin-bread/ (may not work)