Refined Sugar Free Pumpkin Bread

First of all...thank you to all of you that have voted for my blog. It is in the running for the Top 25 Food Allergy Moms. If you enjoy my blog, would you take just a few seconds and click the link below and go and vote for Live Free, Gluten Free? There is only today and tomorrow left to vote! You can vote every 24 hours, so please do! Thanks!

Also, for those of you that live in our around Cache Valley Utah.  I am doing a cooking show at the Providence Macey's on tonight at 7:00pm.  I'm making apple fritters and pumpkin bars, so please come! It's free and you get treats, it can't get better than that!

I have been modifying my recipes to be refined sugar-free, most of the time I forget to write down what I did...this time I actually remembered, so I have it for you, too.  This is based off my pumpkin bread, and it still tastes fantastic. This post is featured on Slightly Indulgent Tuesday, Whole Food Fridays, and Allergy Friendly Friday.

Refined Sugar-Free Pumpkin Bread
1/2 cup coconut oil
1/2 cup coconut sugar
1/4 cup honey
2 eggs
1 teaspoon vanilla
1 can pumpkin
2 cups gluten free flour blend
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup dairy-free chocolate chips (optional)

Directions1. Preheat oven to 325F, and lightly grease a bread pan or muffin tins.

2. Cream coconut oil, sugar, and honey together.  Add eggs, mixing well after each one.  Add vanilla and pumpkin and mix until well blended.

3. In a separate bowl, combine remaining ingredients (except chocolate chips, if using).  Gradually add the flour mixture to the pumpkin mixture and stir until combined. Fold in chocolate chips, if using.

4. Pour into prepared bread pan or scoop into muffin tins, and bake ~1 hour for bread or 30 minutes for muffins.