Preheat your oven to 350 degrees.
Grease a standard 5x9-inch loaf pan (I use butter) Set aside.
Grab 2 medium sized mixing bowls. Combine the dry ingredients in to 1 of the mixing bowls. This includes, gluten free flour, salt, baking soda, cinnamon, and your nutmeg.
In your second bowl, combine your cane sugar, brown sugar, milk, vegetable oil, eggs, vanilla extract, and pumpkin puree. Whisk the wet ingredients until well blended.
Next, you'll combine the wet and dry ingredients together. Gently whisk until all lumps are gone and a batter forms.
Pour your batter into the loaf pan.
Add chocolate chips to the top if you’d like.
Bake for 50-55 minutes or until the center of the pumpkin bread is fully cooked through.
To make two smaller loaves, split the bread between two 3x8 inch foil baking tins. (make sure the foil tins are greased before adding the batter.)