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

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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.