Last Minute, Healthy & Easy Gluten Free Pumpkin Bread

Preheat the oven to 350°F and grease an 8x4-inch loaf pan. In a large bowl, combine the gluten-free flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. In a separate bowl, whisk together the canned pumpkin puree, eggs, coconut sugar, almond milk, avocado oil, and vanilla until smooth. Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Then fold in the chocolate chips and walnuts (if using). Spoon the batter into the prepared loaf pan and bake for about 1 hour or until a toothpick inserted into the center comes out clean.