Description
Truly the best Almond Flour Pumpkin Bread on the internet! This super tender, perfectly spiced loaf has become a Hummusapien community favorite. It uses a whole can of pumpkin, comes together in minutes, is gluten free and freezer-friendly. Sure to become your family's go-to autumn bake! Also great topped with my Cream Cheese Frosting.
Ingredients
- 1 1/4 cups super fine blanched almond flour, packed (163g)
- 1 1/4 cup certified GF oat flour* (124g)
- 1 tbsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 15oz can pumpkin puree
- 2 large eggs (or 2 flax eggs for vegan)
- 1/2 cup pure maple syrup
- 2 tbsp avocado oil or melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup chocolate chips, plus more for topping
Instructions
- Preheat oven to 350F. Grease a 9x5 in loaf pan.
- Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and salt in a large bowl. Whisk to combine.
- Place pumpkin, eggs, maple syrup, oil and vanilla in a medium mixing bowl. Whisk until smooth.
- Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips.
- Spoon mixture into loaf pan. Top with additional chocolate chips. Bake for about 50 minutes, or until a knife comes out almost clean. Allow bread to cool in pan for at least 30 minutes before carefully removing and transferring to a wire rack to cool completely.
Notes
*TO MAKE OAT FLOUR: If you don’t have store bought, make your own by grinding the old fashioned oats in the blender until it resembles a very fine flour. The finer it is, the fluffier the consistency!
FLOUR NOTE: This recipe will not turn out with other flours like all purpose or coconut flour. Like all gluten free flours, almond and oat flour have unique properties and are not 1-to-1 substitutes for other flours. Try my Healthy Pumpkin Gingerbread or Healthier Pumpkin Banana Bread if you'd like a recipe with all purpose/wheat flour.
TO MAKE VEGAN: Use two flax eggs. (Combine 2 tbsp ground flax with 6 tbsp warm water in a small bowl. Set aside to gel for 5 minutes.) The bread is slightly more fluffy with eggs versus flax.