Chocolate Chip Pumpkin Bread

The time has come: it’s pumpkin bread season! To celebrate the start of October, I wanted to share this Fall staple from my kitchen 🍂 

Gluten-free, refined-sugar and dairy-free, this bread has the perfect touch of sweetness. I’ll be honest… the entire loaf went in my house within 2 days 😂

Chocolate Chip Pumpkin Bread

The time has come: it’s pumpkin bread season! To celebrate the start of October, I wanted to share this Fall staple from my kitchen 🍂 
Gluten-free, refined-sugar and dairy-free, this bread has the perfect touch of sweetness. I’ll be honest… the entire loaf went in my house within 2 days 😂

Ingredients
  

  • 1 1/4 cups almond flour
  • 1 1/2 cups 1:1 gluten-free baking flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp pumpkin pie spice
  • 3/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 cup pumpkin puree
  • 3 tbsp coconut oil melted
  • 1/4 cup creamy organic almond butter
  • 2 eggs
  • 1/4-1/2 cup chocolate chips

Instructions
 

  • Preheat your oven to 350F.
  • In a medium bowl, beat eggs. Then add the oil, syrup, pumpkin and almond butter and whisk until smooth.
  • In a separate bowl, whisk together the flours, sugar, spice, baking soda and powder until combined.
  • Mix the wet and dry ingredients until smooth. Fold in the chocolate chips.
  • Prepare a baking loaf with parchment for easy removal and add the batter to a loaf pan. Tap it on the counter to distribute the batter evenly.
  • Bake for 40-45 minutes or until a toothpick inserted comes out clean.
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Chocolate Chip Pumpkin Bread