1 (14 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 1/2 cups all-purpose flour
3 cups brown rice flour and 1/2 cup potato starch (gluten free version)
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350. Grease two small bundt pans or three 9x5 loaf pans. In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth.
2. Blend in flour, baking soda, cinnamon, nutmeg, and salt. Fold in chocolate chips and nuts. Fill the prepared baking pans.
3. Bake for 1 hour or until inserted knife comes out clean. Cool on wire racks before removing from pans.
RECIPE FROM FELICIA SULLIVANS WEBSITE