If you still haven’t tried baking homemade pumpkin bread, this fall may be the perfect opportunity to correct this mistake. This delicious pumpkin bread is gluten-free, and thanks to nourishing almond flour it’s also packed with protein, fiber, and healthy fats.
Try this easy recipe made by Monique from Ambitious Kitchen.
Ingredients
- 1 cup pumpkin puree
- 3 eggs
- 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 ½ cups packed blanched fine almond flour
- ½ cup oat flour, gluten-free if desired
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon allspice or ground cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips (dairy-free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F and prepare a loaf pan with parchment paper.
- Combine pumpkin puree, eggs, pure maple syrup, and vanilla extract in a large bowl and mix until combined. Add almond flour, oat flour, cinnamon, ginger, nutmeg, allspice/cloves, baking soda, and salt and stir with a wooden spoon until nice and smooth. Gently mix in ½ cup chocolate chips to the batter.
- Transfer the batter into a loaf pan and sprinkle 2 tablespoons of chocolate chips on top.
- Bake for 55-60 minutes, let it cool then cut the bread into 12 slices.
