Pumpkin Chocolate Chip Bread (Gluten/Refined Sugar Free!)

This turned out super yummy and has been a big hit with everyone that has tried it. It is super moist, grain free and delicious!

Ingredients

• 1 cup pumpkin puree (canned or homemade)
• 4 eggs
• ⅓ cup honey
• ¼ cup palm shortening (or Earth Balance)
• ½ teaspoon sea salt
• 2 teaspoons cinnamon
• 2 teaspoons pumpkin pie spice
• ¼ cup tapioca flour
• ½ cup coconut flour, sifted to remove lumps
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees. Line a small (8½ by 4½ inches) bread loaf pan with parchment paper.
2. In medium bowl, mix pumpkin, eggs, honey, and palm shortening.
3. In a separate bowl, combine all dry ingredients (salt, cinnamon, spices, tapioca flour, coconut flour, baking soda, and baking powder).
4. Combine the wet and dry ingredients, mixing thoroughly so no lumps remain.
5. Add chocolate chips.
6. Pour batter into prepared bread loaf pan.
7. Bake for 50-60 minutes