Chocolate Chip Pumpkin Bread
This pumpkin bread is a great treat for the fall & winter season! Pair it with your favorite tea, and it will be a delicious breakfast, lunch, snack or even a dessert!
Pumpkin puree makes the bread super soft and tasty. Chocolate chips are optional if you like extra goodness!
1 hour 20 minutes
1 c almond flour
½ c tapioca flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon or pumpkin spice
½ tsp nutmeg
4 large eggs
1 can of pumpkin puree
¾ c maple syrup
¼ c melted coconut oil (or honey if you prefer)
3 tsp vanilla extract (optional)
1 tsp nut butter (or Almond butter)
(optional) pumpkin seeds on top
(optional) chocolate chips
Mix the dry ingredients thoroughly in a bowl
Mix the wet ingredients in a separate bowl
Always remember to follow the “wet to dry method” when you bake (stir wet ingredients into the dry)
Pour into a parchment paper lined bread loaf pan
Bake at 350 for 60 minutes
Check from time to time for doneness by inserting a toothpick - if it comes out clean, it’s ready!
Let it cool for about 30 minutes before slicing into 1” slices and serve (preferably with vanilla ice cream!)
If you don’t have pumpkin spice, that’s totally fine! Adding cinnamon powder will be just as great.
We used nut butter for the creamy nutty flavor. You can substitute with peanut butter but the flavor may be overbearing