Chocolate Chip Pumpkin Bread- a traditional dessert made sugar free with a YUMMY taste!

Scale

2 cups THM Baking Blend (if you do not have this, try 2 cup of almond flour and ¼ cup of coconut flour)
1 tsp baking powder
2 tsp baking soda
1 tsp salt
2 & 1/2 tsp pumpkin spice seasoning (you could use a mix of cinnamon, nutmeg, cloves & ginger)
1 & 1/4 cup THM Gentle Sweet (you could use 1 & ¾ cup of xylitol or Swerve or ¾ cup of Pyure, if using THM Super Sweet try ½ cup)
1 cup of unsalted butter (2 sticks)
4 eggs room temp
2/3 cup unsweetened cashew milk, almond milk, coconut milk or heavy whip
1–15 oz can of pure pumpkin
2 tsp vanilla
1 cup pecans chopped
1 cup Lily’s Chocolate Chips or THM Chocolate Chips

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Preheat oven to 350 degrees.

Spray or grease two loaf pans.

In a mixing bowl add and mix all dry ingredients.

In a big bowl add butter, sweetener, eggs, pumpkin, cashew or milk of choice and vanilla.

Mix well.

Add dry ingredients and mix well.

Add chocolate chips and nuts.

Pour equally into the two loaf pans.

Bake for 50 minutes. At 30 minutes cover with foil.

Butter and EAT!