Description
Truly the best recipe for Almond Flour Pumpkin Bread on the internet! This crazy moist, super delish, perfectly spiced healthy pumpkin bread has become a Hummusapien community favorite. It uses a whole can of pumpkin, is naturally sweetened (and lower in sugar!), comes together in minutes, and is gluten free. Sure to become your family's go-to loaf!
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 extra virgin olive 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 mixing bowl. Whisk to combine.
- Add pumpkin, eggs, maple syrup, oil and vanilla. Mix until just combined. Fold in chocolate chips.
- Spoon mixture into loaf pan and smooth out the top with a rubber spatula. 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. Store on the counter for 2 days then transfer to the fridge (it stays moist for days!).
Notes
I originally wrote this recipe with avocado or coconut oil but I now make nearly all baked goods with good extra virgin olive oil. It heightens the flavor and is so good for you! This used to call for mixing dry and wet separately but I tested this in 1 bowl and it worked great. Less dishes!
*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 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.