Grain-Free Triple-Chocolate Pumpkin Bread

Yield: 1 9-inch loaf

1 1/3 cups cassava flour
1/2 cup raw cacao powder
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
1/2 cup avocado oil
3/4 cup Lakanto sweetener
2 large eggs
1 cup organic canned pumpkin puree
1/4 cup almond or coconut milk (I used Rebel Kitchen chocolate mylk)
1 tsp. vanilla extract
1/3 cup mini chocolate chips (I used Enjoy Life)

1. Preheat oven to 350ºF. Grease a 9-by-5-inch loaf pan generously with coconut oil.
2. In a small bowl, combine cassava, cacao, baking soda, baking powder and salt. In a separate large bowl, whisk oil and Lakanto until well mixed. Whisk in eggs, then pumpkin, milk and vanilla. Add cassava mixture; stir until nearly combined. Fold in chocolate chips.
3. Spread batter in loaf pan and bake until a toothpick inserted in center of loaf comes out clean, 40 to 50 minutes. Let cool on a wire rack for 10 minutes, then turn bread out of pan and let cool completely on rack. Wrap and refrigerate leftovers.