If you are craving a moist, flavorful treat that combines autumn’s best with a health-conscious twist, you must try this Pumpkin Almond Flour Chocolate Chip Loaf Recipe. This loaf brings together the warm spices of pumpkin, the nutty richness of almond flour, and pockets of melty chocolate chips for a delightful bite every time. Whether you’re enjoying a cozy breakfast or a comforting snack, this loaf balances indulgence and wholesome ingredients perfectly, making it an instant favorite for family and friends.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in creating that irresistible texture and taste that make the Pumpkin Almond Flour Chocolate Chip Loaf Recipe so special. From the naturally sweet pumpkin puree to the perfectly spiced almond flour, every component adds depth and character.
- 1 cup pumpkin puree: Use canned pumpkin for consistency and moisture, giving the loaf its classic autumn flavor and moist texture.
- 3 large eggs: Room temperature eggs help bind everything together and add richness to the batter.
- ⅓ cup pure maple syrup: A natural sweetener that complements the pumpkin without overpowering the spices.
- 2 teaspoons vanilla extract: Brings out the sweetness and rounds out the flavor profile beautifully.
- 2 ½ cups almond flour: Finely ground almond flour is the base, providing a tender crumb and subtle nutty flavor.
- ½ cup oat flour: Adds a soft texture and slightly chewy bite, balancing the almond flour perfectly.
- ½ cup chocolate chips: The star of the show, these pockets of chocolate create delightful surprises in every slice.
- 2 tablespoons chocolate chips (for topping): Sprinkled on top to add a beautiful finish and extra melty goodness.
- 1 teaspoon baking soda: Helps the loaf rise just right, giving it a light, airy texture without heaviness.
- ½ teaspoon salt: Enhances all the other flavors, keeping the loaf from tasting flat.
- Pumpkin spice blend: A mix of cinnamon, ginger, nutmeg, and allspice that infuses the loaf with that perfect cozy scent and flavor.
How to Make Pumpkin Almond Flour Chocolate Chip Loaf Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C) ensuring even cooking and proper rise. Line your 8 ½ x 4 ½ inch loaf pan with parchment paper, then lightly spray it with nonstick cooking spray over the parchment. This step prevents any sticking and makes removing the loaf a breeze once baked.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, eggs, pure maple syrup, and vanilla extract vigorously. Doing this first ensures a smooth, lump-free batter that will create a velvety crumb in the finished loaf.
Step 3: Combine Dry Ingredients
Add almond flour, oat flour, your fragrant pumpkin spice blend, baking soda, and salt into the wet mixture. Stir gently with a wooden spoon until the batter is evenly mixed and lump-free—this careful mixing helps maintain the perfect texture.
Step 4: Fold in Chocolate Chips
Carefully fold in ½ cup of chocolate chips so they’re ideally distributed without overmixing. Overmixing could cause the chips to sink or the batter to become dense, so gentle folding is key to an even melt in every slice.
Step 5: Bake to Perfection
Pour your batter into the prepared pan, smoothing the top with a spatula for an even rise. Sprinkle the remaining 2 tablespoons of chocolate chips on top to create a gorgeous, chocolate-speckled crust. Bake for 55 minutes to an hour until a toothpick inserted into the center comes out clean, signaling that your loaf is perfectly baked.
Step 6: Cool and Slice
Once out of the oven, let the loaf cool in the pan for 10 minutes to settle. Use the parchment paper to lift it out and transfer to a wire rack to cool completely. This avoids any moisture buildup on the bottom and makes slicing neater and easier.
Step 7: Enhance Flavor by Resting Overnight
Although tempting to dig in immediately, letting the loaf sit overnight rounds and deepens the flavors, making each slice even more luscious and tender the next day.
How to Serve Pumpkin Almond Flour Chocolate Chip Loaf Recipe
Garnishes
For a cozy vibe, dust a little cinnamon or powdered sugar over the top before serving, or spread a thin layer of softened butter to add richness. A drizzle of maple syrup or a smear of cream cheese frosting can also elevate the presentation and taste for a special occasion.
Side Dishes
This loaf pairs wonderfully with a cup of hot coffee, chai tea, or even a creamy latte. Add fresh fruit or your favorite nut butter on the side for a balanced breakfast or snack combination that feels indulgent yet wholesome.
Creative Ways to Present
Slice the loaf thick for a hearty snack or thin for a dainty treat at afternoon tea. You can also toast leftover slices lightly to refresh their texture and re-melt the chocolate chips, making for a warm and inviting twist to the classic presentation.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It will stay fresh at room temperature for about 3 days and up to a week when refrigerated, keeping the flavors bright and the texture moist.
Freezing
This Pumpkin Almond Flour Chocolate Chip Loaf Recipe freezes beautifully. Slice it first, then wrap individual pieces in plastic wrap and place them in a freezer bag. This makes it easy to grab a slice whenever a craving hits without thawing the entire loaf.
Reheating
To enjoy your loaf warm, reheat slices in the microwave for about 15 seconds or toast them lightly. This reactivates the melty chocolate and enhances the aromatic spices, bringing back that fresh-baked feeling in an instant.
FAQs
Can I substitute regular flour for almond flour?
Almond flour is essential in this recipe for moisture and flavor, but you can try a gluten-free flour blend if necessary. Keep in mind the texture and taste will differ because almond flour provides richness you won’t get from all-purpose flour.
Is this loaf gluten-free?
Yes, this loaf is gluten-free thanks to almond and oat flours, assuming you use certified gluten-free oat flour. It’s perfect for those avoiding gluten but still craving a delicious baked treat.
Can I use fresh pumpkin instead of canned?
You can make your own pumpkin puree by roasting fresh pumpkin, but make sure it’s well-cooked and pureed smoothly. Fresh pumpkin might have a slightly lighter flavor and moisture content, so adjustments might be needed.
What type of chocolate chips work best?
Semi-sweet or dark chocolate chips provide a nice balance of sweetness without overpowering the pumpkin spice. Feel free to experiment with your favorite chocolate varieties, including dairy-free or sugar-free options.
How long will the loaf stay fresh?
Stored properly, the loaf stays fresh for up to one week in the refrigerator. For longer enjoyment, freezing is the best option to maintain quality and flavor.
Final Thoughts
This Pumpkin Almond Flour Chocolate Chip Loaf Recipe is one of those feel-good bakes that brings warmth to your kitchen and joy to your taste buds. It’s an easy, flavorful way to celebrate the season or brighten any day. Give it a try, and I promise it will become a beloved staple in your baking rotation – perfect for sharing with those you care about most.
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Pumpkin Almond Flour Chocolate Chip Loaf Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Pumpkin Almond Flour Loaf is a moist and flavorful gluten-free bread perfect for fall and year-round enjoyment. Made with nutrient-rich almond and oat flours, pumpkin puree, warm spices, and studded with chocolate chips, it’s naturally sweetened with maple syrup and offers a deliciously tender crumb with a hint of autumn spice. Ideal for breakfast or a wholesome snack.
Ingredients
Wet Ingredients
- 1 cup (240 ml) pumpkin puree, canned
- 3 large eggs, room temperature
- ⅓ cup (80 ml) pure maple syrup
- 2 teaspoons (10 ml) vanilla extract
Dry Ingredients
- 2 ½ cups (250 g) almond flour, finely ground
- ½ cup (50 g) oat flour
- 1 teaspoon (5 g) baking soda, fresh
- ½ teaspoon (3 g) salt
- Pumpkin spice blend: cinnamon, ginger, nutmeg, allspice (about 1 ½ teaspoons total)
Mix-ins and Topping
- ½ cup (90 g) chocolate chips
- 2 tablespoons (30 g) chocolate chips, for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure the loaf bakes evenly and rises properly during cooking.
- Prepare Pan: Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the parchment with nonstick cooking spray to prevent sticking and set the pan aside.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, pure maple syrup, and vanilla extract until the mixture is smooth and free from lumps.
- Mix Dry Ingredients: Add the almond flour, oat flour, pumpkin spice blend, baking soda, and salt to the wet ingredients. Stir with a wooden spoon until the batter is thoroughly combined and lump-free.
- Fold in Chocolate Chips: Gently fold in the chocolate chips, taking care not to overmix, ensuring even distribution without them sinking.
- Fill Pan and Add Topping: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining chocolate chips evenly over the surface.
- Bake: Bake in the preheated oven for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pan for 10 minutes. Then, lift it out using the parchment paper and transfer to a wire rack to cool completely.
- Slice and Serve: Once fully cooled, cut the loaf into 12 slices. For best flavor and texture, allow it to sit overnight before serving.
Notes
- Use fresh baking soda for best rise.
- Allow the loaf to cool completely and rest overnight to enhance flavor and texture.
- Parchment paper helps with easy removal and cleanup.
- Feel free to substitute chocolate chips with nuts or dried fruits if desired.
- This loaf is gluten-free but not suitable for strict nut allergies due to almond flour.
