1 can 15-ounce pumpkin
3 eggs
3/4 cup cold pressed sunflower oil
1 tsp. vanilla
2 tsps. cinnamon
1 1/2 tsp. ginger
1/2 tsp ground cloves
1 1/3 cup raw sugar
1 1/2 tsp baking soda
1/2 tsp sea salt
2 1/2 cups gluten free general purpose baking mix (or your own gf formula)
2 tsps. xantham gum
1 cup dark chocolate chips

Mix moist ingredients thoroughly. Add dry ingredients until well mixed. Fold in chocolate chips last.
Grease bread pan well with coconut oil and coat lightly with gf flour mix. Place batter in pan.

This amount of batter will fill one 9″ bread pan. But I have been preferring the use of four 6″ bread pans. Or even muffin tins. For the 9″ pan, I bake at 360 degrees for at least 80 minutes. Be careful to test the middle with a toothpick before taking out of oven. For 6″ pans, again 360 degree for 40-45 minutes should be adequate at sea level. Muffins take around 25 minutes; but always test with a toothpick.