Almond Flour Pumpkin & Chocolate Chip Loaf, Plus So Much More!

Fall is officially here....let the Pumpkin Obsession begin! Let's start this party off by learning How To Roast A Pumpkin. As you've probably already guessed, I'm not a huge fan of canned pumpkin; I prefer the real, fresh stuff. Because of this, I have NOT personally tried making any of these recipes with canned pumpkin. I have received feed back by people who have tried it though and they said the canned stuff worked great! 

Still, I would definitely encourage you to try fresh pumpkin....'cause you'll be hooked for life. It's easy to prepare, stores in the fridge for up to 4 days and is incredibly versatile. During the Fall months we seriously make nearly everything we eat with it: From soups to baked goods to 'mashed' pumpkin and even porridge. 

Ok, so if  you've already got the roasting trick down then you can move on to the next step.....Obsessive Pumpkin baking, cooking, slurping (yes, slurping) and eating! 

Buy before we get to the awesome pumpkin bread recipe below, here's a few more pumpkin recipes to feast your eyes (and bellies) on....

Honey Sweetened Pumpkin Butter
Best Ever Almond Flour Pumpkin Muffins
Real Pumpkin Spice Steamer
Custard Baked Squash Or Pumpkin
Roasted Pumpkin & Leek Bisque

Almond Flour Pumpkin & Chocolate Chip Loaf

Ingredients:

2 large eggs, about 4 ounces in shell or 6 TBLS with farm eggs (room temp is best)

1/2 cup pumpkin puree (from a small roasted pumpkin, butternut squash* or canned)

1/3 cup raw local honey      

4 Tbls coconut oil or ghee, softened or liquid

2 tsp vanilla

2 1/2 cups blanched almond flour (or 10 ounces) Where to buy

1/2 tsp baking soda

1/4 tsp salt

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp ginger

1/4 cup mini Enjoy Life Chocolate Chips

*Others have used canned pumpkin and said it worked great

Get great tips on successfully baking with almond flour HERE.

Directions:

Preheat oven to 325 degrees.

Line a 7.5 x 3.5  inch Magic Line loaf pan* (my favorite pans) or 6 x 2 1/2 inch paper loaf pan**  with parchment paper (leaving a good amount of flap on both 'long sides' of the pan) You can also use a regular 8 inch bread loaf pan, but the loaf will be thinner and the baking time will be less.

* Magic line loaf pans are great with heat distribution. This helps keep the bread form being soggy in the middle. I highly recommend them.

** Paper disposable loaf pans are a great way to make bread as gifts to give away. They also eliminate any 'heavy metal' concern associated with metal bake ware. Parchment paper is not needed with these.

In a large mixing bowl, combine eggs, pumpkin, honey, oil and vanilla.

In another bowl combine the almond flour, baking soda, salt and spices together. It is important to use the scoop and sweep method when measuring the almond flour (or weigh it at exactly10 oz.)

Add the flour mixture to the wet ingredients and mix till well combined with no visible lumps. (I use my standing mixer for this)

Stir in the chocolate chips.

Transfer the batter into the prepared loaf pan, making the top smooth.

Bake for about 55-60 minutes or until golden brown and a toothpick comes out clean.  If you use a larger loaf pan, it will make a thinner loaf and the baking time may be less. If the loaf begins to brown too much toward the end, cover it with some foil for the remainder of the baking time. It also helps to lower the oven rack so that the top of the loaf is not next to the coils, if using an electric oven.

Cool completely in the pan before serving. The flavor and texture of nut-flour breads is typically best when eaten cooled. Letting it rest before cutting into it will allow the moisture to redistribute, making it less likely to be soggy.

Makes 1 loaf.