Gluten Free Pumpkin Chocolate Chip Bread

Whisk almond flour, baking soda, baking powder, cinnamon, ginger and nutmeg in a small bowl.

Beat eggs, granulated sugar, brown sugar and vanilla extract in large mixer bowl on medium speed. Add pumpkin and vegetable oil. Beat in flour mixture ½ cup at a time until well mixed. Fold in morsels.

Pour batter into 9 x 5-inch loaf pan lined with parchment paper.

Bake at 350° F for 35 to 45 minutes or until wooden pick inserted in center comes out clean.