If you are looking for a delicious, moist, and naturally sweetened treat, you have to try this Pumpkin Almond Flour Chocolate Chip Loaf Recipe. It’s a fantastic way to enjoy the flavors of fall with a loaf that’s tender, packed with warm pumpkin spice, and studded with melty chocolate chips. Using almond flour and oat flour provides a wonderfully dense yet soft texture that pairs beautifully with the rich pumpkin puree and sweet maple syrup. Each bite feels like a cozy hug, making it my go-to loaf for breakfast, snacks, or even dessert with a cup of tea or coffee.
Ingredients You’ll Need
This Pumpkin Almond Flour Chocolate Chip Loaf Recipe keeps things simple with wholesome ingredients that combine to create a flavorful and healthy loaf. Each one plays a crucial role, from the pumpkin puree that adds moisture and natural sweetness to the almond flour that brings a nutty richness and tender crumb.
- Pumpkin puree: Provides moisture, natural sweetness, and that beloved autumn vibe.
- Eggs: Bind everything together and help the loaf rise with a fluffy texture.
- Pure maple syrup: Adds a gentle sweetness with hints of caramel complexity.
- Vanilla extract: Enhances flavor depth and rounds out the sweetness.
- Almond flour: Offers a rich, nutty base that keeps the loaf tender and moist.
- Oat flour: Balances texture with a slight chewiness and adds fiber.
- Chocolate chips: Bring bursts of sweet, melty chocolate throughout the loaf.
- Baking soda: Leavens the loaf for an even rise and light crumb.
- Salt: Enhances all the other flavors and balances sweetness.
- Pumpkin spice blend: A cozy mix of cinnamon, ginger, nutmeg, and allspice that spices things up perfectly.
How to Make Pumpkin Almond Flour Chocolate Chip Loaf Recipe
Step 1: Get Your Oven Ready
Start by preheating your oven to 350°F (175°C). It’s important to have the oven fully heated so that your loaf bakes evenly and achieves a perfect rise right from the start.
Step 2: Prepare Your Loaf Pan
Line an 8 ½ x 4 ½ inch loaf pan with parchment paper and spray it lightly with nonstick cooking spray. This little step ensures your loaf will lift out easily once baked, with no sticking or tears.
Step 3: Whisk Together Wet Ingredients
In a large bowl, whisk the pumpkin puree, eggs, maple syrup, and vanilla extract until smooth and lump-free. This creates a rich, moist base that carries all the wonderful flavors in every slice.
Step 4: Add Dry Ingredients and Mix
Gently stir in the almond flour, oat flour, pumpkin spice blend, baking soda, and salt using a wooden spoon. Keep mixing just until everything is combined and lump-free—overmixing can make the loaf dense, so be gentle.
Step 5: Fold in Chocolate Chips
Carefully fold ½ cup chocolate chips into the batter to ensure they’re evenly distributed but don’t sink during baking. Chocolate chips add delightful pockets of sweetness in every bite.
Step 6: Bake Your Loaf
Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining 2 tablespoons of chocolate chips on the surface for a pretty, melty finish. Bake for 55 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
Step 7: Cool It Down
Let the loaf cool in the pan for 10 minutes before using the parchment paper to lift it out onto a wire rack. Cooling completely before slicing preserves that perfect texture and stops it from becoming crumbly.
Step 8: Slice and Enjoy
Cut the loaf into 12 even slices. For the best flavor and texture, let it sit overnight—or at least a few hours—before enjoying. Patience really does pay off with this Pumpkin Almond Flour Chocolate Chip Loaf Recipe.
How to Serve Pumpkin Almond Flour Chocolate Chip Loaf Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of maple syrup complements the loaf beautifully. For an extra special touch, spread a little almond butter or cream cheese on top of the slices to balance the sweetness with creamy richness.
Side Dishes
This loaf pairs wonderfully with fresh fruit like sliced apples or pears, or a cup of hot spiced tea or coffee. It also works well alongside a bowl of yogurt or a handful of nuts for a complete and satisfying breakfast or snack.
Creative Ways to Present
Serve the Pumpkin Almond Flour Chocolate Chip Loaf Recipe as part of a brunch spread, cut into bite-sized cubes for party platters, or toasted and topped with seasonal fruit preserves. You can even create a dessert parfait by layering chunks of the loaf with whipped cream and fresh berries for an elegant treat.
Make Ahead and Storage
Storing Leftovers
Wrap the leftover pumpkin loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. Beyond that, refrigeration can help extend freshness for up to a week, just allow it to come back to room temperature before serving.
Freezing
This Pumpkin Almond Flour Chocolate Chip Loaf Recipe freezes beautifully. Wrap it well in plastic wrap, then foil, or place slices in a freezer bag. Freeze for up to 3 months and thaw overnight in the fridge or on the countertop before enjoying.
Reheating
To reheat, gently warm slices in a toaster oven or microwave for about 20 seconds. This brings back that freshly baked flavor and soft texture, making it taste as good as the first day you made it.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree your fresh pumpkin until smooth and measure out 1 cup for the recipe. The flavor will be just as delicious and fresh.
Is it possible to make this loaf vegan?
Yes, to make it vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal plus 3 tablespoons water per egg) and use maple syrup or another vegan sweetener. Keep in mind that texture might be slightly different but still tasty.
Can I replace almond flour with another nut or seed flour?
You can experiment with hazelnut flour or sunflower seed flour, but almond flour provides a unique flavor and texture crucial to this loaf. Adjust proportions as alternative flours can absorb moisture differently.
Why do the chocolate chips sometimes sink to the bottom?
To prevent sinking, gently fold in the chocolate chips into the batter right before pouring into the pan. Using finely ground flours like almond and oat also helps support the chips better during baking.
How long does the Pumpkin Almond Flour Chocolate Chip Loaf keep its freshness?
Stored properly at room temperature or in the fridge, this loaf stays fresh for about 3 to 7 days. Eating it within the first two days offers the best moistness and flavor experience.
Final Thoughts
There’s something so comforting about a slice of this Pumpkin Almond Flour Chocolate Chip Loaf Recipe, whether enjoyed with a morning coffee or as an afternoon pick-me-up. It’s wholesome, flavorful, and downright addictive. I can’t wait for you to try it, and I’m sure it will become a beloved staple in your baking repertoire just like it is in mine!
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Pumpkin Almond Flour Chocolate Chip Loaf Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Pumpkin Almond Flour Loaf is a moist and flavorful gluten-free bread packed with warm pumpkin spice and studded with chocolate chips. Using almond and oat flours, it offers a naturally wholesome and slightly sweet treat perfect for fall or anytime you crave a cozy, spiced snack. The loaf is easy to prepare, made with simple ingredients, and baked to perfection for a tender crumb with a delicate chocolate surprise.
Ingredients
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: cinnamon, ginger, nutmeg, allspice (amount to taste, approx 1 ½ teaspoons total)
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 the loaf bakes evenly and achieves the proper rise.
- 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 aside.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, and vanilla extract thoroughly until smooth and lump-free.
- Combine Dry Ingredients: Add the almond flour, oat flour, pumpkin spice blend, baking soda, and salt to the wet mixture. Stir gently with a wooden spoon until all ingredients are well combined and no lumps remain.
- Fold in Chocolate Chips: Gently fold in ½ cup of chocolate chips, being careful not to overmix in order to keep them evenly distributed in the batter.
- Pour Batter and Top: Pour the batter into the prepared loaf pan and smooth the surface with a spatula. Sprinkle the remaining 2 tablespoons of chocolate chips evenly on top.
- Bake: Bake for 55 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the loaf from oven and allow it to cool in the pan for 10 minutes. Then use the parchment paper to lift the loaf out and transfer it to a wire rack to cool completely.
- Slice and Serve: Once fully cooled, slice into 12 pieces. For best flavor and texture, let the loaf rest overnight before enjoying.
Notes
- Room temperature eggs help create a smoother batter and better rise.
- Use fresh baking soda to ensure the loaf rises properly.
- The pumpkin spice blend can be adjusted based on personal preference, but the warm spices are key to flavor.
- Allowing the loaf to cool and rest overnight improves moisture and flavor development.
- This loaf is naturally gluten-free thanks to the almond and oat flours; verify oat flour is gluten-free if needed.
