SALTED CARAMEL CHOCOLATE CHIP PUMPKIN BREAD

Preheat oven to 350 F. Line a 9 x 5 loaf pan with parchment paper.

First, make the salted caramel. In a small saucepan, bring coconut milk, brown sugar, vanilla, and sea salt to a boil. Reduce heat to low, and simmer for about 10 minutes until sauce has thickened and caramelized. Keep warm on low heat, stirring frequently while you make the rest of the pumpkin bread.

In a large bowl, mix together almond flour, light brown sugar, pumpkin pie spice, baking soda, baking powder, and salt. In a medium bowl, mix together pumpkin puree, eggs, melted coconut oil, and vanilla until smooth. Make a well in the bowl of the dry ingredients, and fold the wet ingredients into the dry ingredients until everything is evenly combined. Mix in the chocolate chips.

Pour half of the batter into the prepared loaf pan. Drizzle ⅓ of the warm caramel sauce over the batter, swirling it in with a knife. Top off with remaining batter, and drizzle on another ⅓ of the sauce, again swirling with a knife. Bake for about 45 minutes or until a toothpick comes out clean. Let cool before slicing, and top with remaining caramel sauce.