Almond Flour Chocolate Chip Pumpkin Bread (Gluten Free, Dairy Free)
A moist and flavorful loaf loaded with melty chocolate chips and warm pumpkin flavors! Almond flour brings a mild sweetness and adds fat to baked foods, retaining moisture! This loaf is amazing fresh & also warmed up the next day with your morning coffee/tea. This is a loaf that will be gone in no time, trust me!
Servings 8 slices
Ingredients
- 3 large eggs
- 1/2 cup maple syrup
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 cup chocolate chips I used dairy free
Instructions
- Preheat oven to 350F. Prepare a loaf pan with lined parchment paper or oil spray.
- In a large bowl, whisk together eggs, maple syrup, pumpkin puree and vanilla.
- Mix in almond flour, pumpkin pie spice, cinnamon, baking soda, baking powder and sea salt. Gently fold in chocolate chips.
- Transfer to loaf pan and bake for 50 minutes or until a toothpick comes out clean!