Gluten Free Pumpkin Chocolate Chip Bread!

All I have to say is this bread is FANTASTIC!
Instructions:

      1 cup blanched almond flour

      ¼ teaspoon Celtic sea salt
      ½ teaspoon baking soda

      1 tablespoon ground cinnamon

      1 teaspoon nutmeg

      ½ teaspoon cloves

      ½ cup roasted pumpkin

      2 tablespoons honey

      ¼ teaspoon Stevia

      3 large eggs

1. In a food processor combine almond flour, salt, baking soda and spices
2. Add pumpkin, honey, Stevia and eggs and pulse for 2 minutes
3. Scoop batter into a mini loaf pan
4. Bake at 350° for 35-45 minutes
5. Cool for 1 hour
6. Serve

Please note: If you use a loaf pan that’s bigger than the size recommended above, your loaf of bread will not “rise,” it will be wider and shorter than the loaf in the photo above.  

Credit goes to Elana's Pantry

Enjoy the spice of life
~Jenna