Nourishing Almond Flour Pumpkin Bread

One bowl of gluten-free pumpkin bread topped with chocolate chips. Delicious Fall (or anytime) snack or treat.


  • 1 cup pumpkin puree

  • 3 eggs

  • 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.


  1. 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.

  2. 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.

  3. 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.

  4. To serve: top with your favorite nut butter or butter and sprinkle with a little sea salt and drizzle of maple syrup. Enjoy!

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