Sunday 10/19

Pumpkin Chocolate Chip Bread (Grain Free, Dairy Free, Nut Free)

1 cup pumpkin puree (canned or homemade)
4 eggs
cup honey
¼ cup palm shortening (or grassfed butter)
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 grain free baking powder
1 cup chocolate chips

Preheat oven to 350 degrees. Line a small (8½ by 4½ inches) bread loaf pan
with parchment paper.
In medium bowl, mix pumpkin, eggs, honey, and palm shortening.
In a separate bowl, combine all dry ingredients (salt, cinnamon, spices,
tapioca flour, coconut flour, baking soda, and baking powder).
Combine the wet and dry ingredients, mixing thoroughly so no lumps remain.
Add chocolate chips.
Pour batter into prepared bread loaf pan.
Bake for 45-50 minutes.