Gluten Free Pumpkin Bread - cooking recipe

Ingredients

4 cups flour (Gluten-Free)
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2 teaspoons xanthan gum or 2 teaspoons guar gum
1/2 teaspoon clove
1 teaspoon allspice
1 teaspoon nutmeg
1 cup white sugar
2/3 cup brown sugar
15 ounces pumpkin puree (Such as Libby's)
4 large eggs
1/4 cup canola oil
1 cup unsweetened applesauce
1 cup nonfat milk
1 1/2 cups semi-sweet chocolate chips (optional)

Preparation

In a very large mixing bowl, beat eggs.
Beat in sugar, pumpkin, applesauce and oil.
Whisk together all the dry ingredients and beat in 1/2 at a time.
Slowly beat in milk until mixed and there are no flour lumps. If you're adding chocolate chips, now would be the time to add them.
Pour batter into 6 greased and floured small loaf pans until each is about 2/3 to 3/4 from the top. Be aware that the loaves will rise a few inches.
Sprinkle brown sugar and cinnamon on top of each loaf.
Bake in preheated 350 degree oven for about 40-45 minutes or until toothpick comes out clean. Muffins need only be cooked about 30-35 minutes.