Description
This Pumpkin Almond Flour Loaf is a moist, flavorful, and gluten-free quick bread perfect for fall or any time you crave a cozy treat. Made with nutrient-dense almond flour and naturally sweetened with pure maple syrup and pumpkin puree, it combines warm pumpkin spice flavors with melty chocolate chips for a delightful bite. Easy to whip up and bake, this loaf is an excellent option for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup (240 ml) pumpkin puree, canned
- 3 large eggs, room temperature
- â…“ 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: ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon allspice (approximate)
Add-ins
- 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 even baking and a proper rise for the loaf.
- 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.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, pure maple syrup, and vanilla extract until fully combined and smooth, avoiding lumps.
- Combine Dry Ingredients: Add almond flour, oat flour, pumpkin spice blend, baking soda, and salt to the wet ingredients. Stir gently with a wooden spoon until no lumps remain and the batter is evenly mixed.
- Fold in Chocolate Chips: Gently fold in the ½ cup of chocolate chips to keep them evenly distributed and prevent sinking during baking.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle the remaining 2 tablespoons of chocolate chips evenly over the top.
- Bake: Bake for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: 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 before slicing.
- Slice and Serve: Once cooled, cut the loaf into 12 slices. For best flavor and texture, allow the loaf to sit overnight before serving.
Notes
- You can substitute pumpkin spice with your favorite blend of cinnamon, ginger, nutmeg, and allspice if you prefer.
- Ensure eggs are room temperature to help the batter mix smoothly and the bread rise evenly.
- Use fresh baking soda for best leavening results.
- This loaf keeps well at room temperature for 2–3 days; refrigerate for longer storage.
- For a nut-free version, try substituting almond flour with sunflower seed flour, but note texture may vary.
- Letting the loaf rest overnight enhances flavors and improves texture.
