Description
Deliciously moist pumpkin almond flour loaf, perfect for a gluten-free treat.
Ingredients
Scale
- 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
- 2 ½ cups (250 g) almond flour, finely ground
- ½ cup (50 g) oat flour
- ½ cup (90 g) chocolate chips
- 2 tablespoons (30 g) chocolate chips, for topping
- 1 teaspoon (5 g) baking soda, fresh
- ½ teaspoon (3 g) salt
- Pumpkin spice blend: cinnamon, ginger, nutmeg, allspice
Instructions
- Step 1: Preheat your oven to 350°F (175°C) to ensure even baking and proper rise.
- Step 2: Line the 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray over the parchment to prevent sticking. Set aside.
- Step 3: In a large bowl, whisk together 1 cup pumpkin puree, 3 large eggs, ⅓ cup pure maple syrup, and 2 teaspoons vanilla extract. Whisk thoroughly to combine and avoid lumps for a smooth batter.
- Step 4: Add 2 ½ cups almond flour, ½ cup oat flour, pumpkin spice blend (cinnamon, ginger, nutmeg, allspice), 1 teaspoon baking soda, and ½ teaspoon salt to the wet ingredients. Use a wooden spoon to stir until no lumps remain and all ingredients are evenly mixed.
- Step 5: Gently fold in ½ cup chocolate chips, taking care not to overmix. This helps keep them evenly distributed and prevents sinking.
- Step 6: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons chocolate chips evenly on top. Bake for 55 minutes to 1 hour, or until a toothpick or tester inserted into the center comes out clean.
- Step 7: Allow the bread to 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.
- Step 8: Once cooled, cut into 12 slices. For improved flavor and texture, let the loaf sit overnight before serving.
Notes
- Room Temperature: Store the loaf in an airtight container at room temperature for up to 2 days to maintain moisture and texture.
- Refrigeration: Store in an airtight container in the refrigerator for up to 7 days.
- Freezing: Wrap tightly in plastic wrap and aluminum foil inside a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- If batter is too thick, add 2 tablespoons of water to loosen before pouring into the loaf pan.
- To ensure even baking, rotate the loaf pan halfway through baking (around 30 minutes).
- Tent the top with foil after 40 minutes of baking if the loaf is browning too quickly.
- Use baking soda no older than 6 months to guarantee proper rise and avoid a dense loaf.
- Allow the bread to cool completely for at least 1 hour to set texture and improve slicing.
- Serve 1 or 2 slices with a simple side salad or lightly sautéed greens for a light meal.
- Pair with a warm cup of chai tea or almond milk coffee.
- Spread with nut butter or cream cheese for breakfast toast.
- Include as part of a brunch spread alongside fresh fruit and yogurt.
- Top slices with a sprinkle of cinnamon or drizzle with maple syrup for additional flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg