Gluten-Free Chocolate Chip Pumpkin Bread

Preheat oven to 350 F.

Mix sugar, brown sugar, oil, eggs and pumpkin in a large mixer bowl. Then add cloves, cinnamon, nutmeg, allspice, bakig soda, xanthan gum, baking powder, and salt. Mix. Then add flour, oats, potato starch, and flax seeds. Mix. Mix in 2 cups of chocolate chips by hand.

Pour into 3 un-greased 4-inch x 8-inch loaf pans. I use the disposable pans from the store because they bake the most uniform nicest looking loaves of bread and for some reason, they bake more evenly than any of my other pans. This makes a nice size loaf of bread for gift giving.

Sprinkle 1/4 cup chocolate chips down the center of each loaf. Bake at 350ºF for 1 hour and 15 minutes. Insert a toothpick into the center of a loaf when the timer goes off. When the toothpick comes out dry, except for chocolate smudges, it is finished. Test each loaf.

Remove pans from oven and set on a rack. Cool bread for about 20 minutes then use a metal spatula to loosen the bread from the sides of the pans. With one hand on the top of the bread and one hand on the bottom of the pan, turn the pan upside down to remove the bread. Set bread loaves onto a cooling rack. Completely cool before placing in a bag or container.

This bread freezes beautifully.