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A moist and flavorful almond flour pumpkin bread using a whole can of pumpkin, naturally sweetened with maple syrup, gluten free and optionally vegan. Features warm pumpkin spices, chocolate chips, and comes together in one bowl for easy baking.

Ingredients

Scale
  • 1 ¼ cups super fine blanched almond flour, packed (163g)
  • 1 ¼ cups certified gluten free oat flour (124g)
  • 1 tablespoon cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 15oz can pumpkin puree
  • 2 large eggs (or 2 flax eggs for vegan: 2 tablespoons ground flax + 6 tablespoons warm water)
  • ½ cup pure maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon vanilla extract
  • ½ cup chocolate chips, plus extra for topping

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
  2. If you don’t have oat flour, grind old-fashioned oats in a blender until very fine to make oat flour.
  3. In a large bowl, whisk together almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt until evenly combined.
  4. If making flax eggs for a vegan version, mix 2 tablespoons ground flax with 6 tablespoons warm water and let sit 5 minutes to thicken.
  5. Add pumpkin puree, eggs (or prepared flax eggs), maple syrup, olive oil, and vanilla extract to the dry ingredients and stir gently just until combined.
  6. Fold in ½ cup chocolate chips, reserving a few to sprinkle on top if desired.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula; scatter reserved chocolate chips over the top.
  8. Bake about 50 minutes, beginning to check at 45 minutes; a knife or toothpick inserted near the center should come out mostly clean with a few moist crumbs.
  9. Cool the bread in the pan for 30 minutes, then remove and transfer to a wire rack to cool completely.

Notes

Stick to almond flour and oat flour for the best gluten free results; coconut or wheat flour are not recommended., Add-ins like dried cranberries, chopped walnuts, or pecans can be mixed in for texture and flavor., If skipping chocolate chips, increase maple syrup to about ⅔ cup to maintain sweetness., You can swap extra virgin olive oil with avocado or mild coconut oil if preferred., For mini loaves or muffins, adjust pan size and baking time (muffins bake 18-22 minutes at 350°F)., Store bread in an airtight container on the countertop up to 2 days, refrigerate up to 1 week, or freeze up to 4 months wrapped tightly.

Nutrition

Find it online: https://cookingcrumbs.com/best-almond-flour-pumpkin-bread-with-a-whole-can-of-pumpkin/