Recipe Name Pumpkin Bread w/Mini Choc Chips Submitted by MariGFree Recipe Description Gluten and milk free. Quantity 1 Quantity Unit Loaf Prep Time (minutes) 20 Cook Time (minutes) 55 Ready In (minutes) 75

Ingredients Amount Measure Ingredient 1/2 cup coconut flour 1/2 teaspoon sea salt 1/2 teaspoon baking soda, gluten free 2 teaspoons Pumpkin Pie Spice 1/2 cup pumpkin (canned, organic) 5 date, pitted Dates, medjool 2 tablespoons organic maple syrup 6 large fresh eggs 1 tablespoon vanilla extract 1/4 cup organic coconut oil 1/2 cup Mini Chocolate Chips Steps Sequence Step 1 Preheat oven to 350 F and line a bread pan w/parchment paper. 2 Pit dates and place in a microwave safe bowl w/1TBSP water. Heat on high for appx 30 seconds. Mash with fork. Repeat. 3 Add maple syrup to date mixture. 4 Mix coconut flour, salt, baking soda and pumpkin pie spice in a large bowl. Whisk to remove lumps. 5 Mix pumpkin, eggs, and vanilla in a small bowl. Add the date paste and whisk til well combined. 6 Add wet ingredients to the dry ingredients. 7 Add melted coconut oil. Add Chocolate chips. 8 Pour batter into pan and bake for 45-55 minutes. 9 Cool on a wire rack.