In the fall, coffee, donuts, pies – everything turns to pumpkin. Perhaps my favorite pumpkin recipe though is this gluten free chocolate chip loaf. It comes from the site TastyKitchen. I made the following modifications: Instead of all brown rice flour, we used 1 ¾ brown rice and ¼ cup potato starch. I also reduced the amount of sugar to 1 cup and replaced the eggs with flax seed making it vegan. It tastes rich and decadent especially right out of the oven. It’s best eaten within 3 or 4 days.