Almond Flour Pumpkin Bread

This almond flour pumpkin bread is light, soft and fluffy! It has warm and cozy flavors and the perfect texture. This bread uses only almond flour. No other flours needed! This one mixing bowl recipe is great for breakfast, snacks and dessert.

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8 slices

Calories: 165 kcal per serving

Ingredients

4 - eggs
1 cup - pumpkin purée
1 tsp - vanilla extract
1 ¾ cups - blanched almond flour
¾ cup - coconut sugar, or brown sugar
1 tsp - baking soda
1 pinch - sea salt
1 tsp - cinnamon
½ tsp - pumpkin pie spice
1 pinch - nutmeg
½ cup - chocolate chips

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line an 8 by 4 inch bread pan with parchment paper.
In a mixing bowl, add eggs, pumpkin purée and vanilla. Stir to combine.
Then, add in all remaining ingredients except chocolate chips. Stir to combine.
Fold in chocolate chips.
Spread batter into lined bread pan.
Bake for 60 to 70 minutes or until toothpick inserted comes out clean. About halfway through baking, tent with aluminum foil to prevent burning on top. It will look a little bit soft in the middle.
Finally, remove from oven. Allow bread to cool completely before slicing and serving.

Nutrition