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
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: 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.
