Gluten Free Pumpkin Bread (with or without dark chocolate chips)

1 1/2 cups gluten free all-purpose flour
1 teaspoon baking powder
1 cup canned solid-pack pumpkin (from a 15 ounce can)
1/2 cup vegetable oil ( I use olive)
2 large eggs
1-2 teaspoon pumpkin-pie spice
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 c Raw pumpkin Seeds (optional)
1/2 c Dark or Semi-Sweet Chocolate Chips (optional)

Put oven in middle position and preheat oven to 350°F. Grease bread pan (I use coconut oil).

Whisk together pumpkin, oil, eggs, pumpkin pie spice, sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined. If adding pumkin seeds and or chocolate chips, add now.

Pour batter into bread pan.
Bake 45-50 minutes, until wooden pick or skewer inserted into the center of the bread comes out clean.

Cool in pan on a rack five minutes, then transfer bread from pan to rack and cool to warm or room temperature.