This gluten free pumpkin bread is loaded with chocolate chips, pecans, and sweetened with coconut sugar
Preheat oven to 400F if making a loaf, or 350F if making muffins.
Use a whisk to mix very well the paleo flour, spices, orange zest, baking powder and baking soda and set aside.
Using a hand mixer beat the eggs with the coconut sugar on high until very fluffy (3-5min). To that add the pumpkin puree, and coconut oil, and beat on low for 10 seconds until well combined.
Pour the wet mixture onto the dry mixture and use a whisk to thoroughly combine all ingredients.
Add the pecans and chocolate chips and pour into a loaf pan lined with parchment paper. Sprinkle the desired amount of chocolate chips and pecans on top.
Bake in the oven for 40-45 minutes for a loaf, or 25 minutes for muffins. The top should look dark brown and when you insert a toothpick it should come out clean. If the top starts getting too dark, just place a piece of tin foil over to prevent from burning.
Let cool completely before slicing.