One bowl of gluten-free pumpkin bread topped with chocolate chips. Delicious Fall (or anytime) snack or treat.
1 cup pumpkin puree
1/3 cup pure maple syrup
2 teaspoons vanilla extract
2 ½ cups packed blanched fine almond flour
½ cup oat flour, gluten-free if desired*
2 teaspoons cinnamon
½ teaspoon ground ginger, nutmeg, and allspice or ground cloves
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips (dairy-free if desired), plus 2 tablespoons extra chocolate chips for sprinkling on top.
Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking. Set aside.
In a large bowl, whisk together the pumpkin puree, eggs, pure maple syrup, and vanilla extract until well combined. Add in the almond flour, oats, flour, cinnamon, ginger, nutmeg, allspice/cloves, baking soda, and salt.
Use a wooden spoon to combine until no lumps remain. Fold in ½ cup chocolate chips. Pour batter into prepared loaf pan, smoothing the top with a spatula. Sprinkle 2 tablespoons of chocolate chips on top. Bake for 55 minutes-1 hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. The bread is best the next day.
To serve: top with your favorite nut butter or butter and sprinkle with a little sea salt and drizzle of maple syrup. Enjoy!
Sourced from www.ambitiouskitchen.com