Pumpkin almond flour bread with chocolate chips – this is by far the best and healthiest pumpkin bread I have ever tasted.
Soft and moist pumpkin loaf with almond flour and without any fat, with just a little sugar, lots of spices, and pumpkin puree, this is really so good you will not be able to stop eating it... And there goes the “healthier factor” down the drain... The bread is made with healthier ingredients, but you will probably eat double as much of it as you would normally do!
And if you would like to try a different sort of pumpkin loaf, try this Raw Pumpkin Almond Bread.
Table of Contents
- I used Hokkaido, also known as red Kuri Squash; it is the most flavorful and delicious sort I know.
- Other sorts can be used instead; just make sure they have flavor. Something like the Jack-o'-lantern won't do; it has no taste at all; better leave that for Halloween carving.
- I made my own puree, as canned pumpkin doesn't exist in Germany.
- However, canned puree can be used as well.
Flour: Fine, blanched almond flour. It makes the loaf gluten-free; it is high in protein and healthy fats.
- You can use regular sugar or the same amount of xylitol; I've tried both versions and never noticed any difference at all.
- Stevia can be used as well. However, when using stevia, make sure to read the instructions on the packet regarding the way of using it. Depending on the sort or brand of stevia, the amount needed to sweeten a cake can vary considerably.
Spices: Cinnamon, allspice, nutmeg, and a little salt.
- They were just an afterthought the second time I baked this cake, but I am so glad I used them; they make the bread even better than it already was.
- My chocolate chips are rather chunky, but it doesn't matter, use what you have. You can even roughly chop some chocolate and add that to the batter instead of the chips.
Other ingredients: eggs, vanilla extract, baking powder, and baking soda.
How to make almond flour pumpkin loaf?
- Make the puree first. For detailed instructions on how to roast a pumpkin, have a look at the linked post.
- To make the batter, you will only need 175 g/ 6.2 oz/ ¾ cup puree, so it will be enough to roast half of a pumpkin.
- Leftovers can be added to soups, other baked goods, or loaves of bread, or they can be frozen.
- Mix the flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and sugar (or sweetener of choice) in a bowl.
- In another bowl, whisk the eggs with the vanilla extract and the pumpkin puree.
- Add the wet ingredients to the dry ones together with 2 tablespoons of chocolate chips.
- Pour the batter into a loaf tin lined with parchment paper.
- Sprinkle with the remaining tablespoon of chocolate chips.
- Bake in the preheated oven for 45-50 minutes until a toothpick inserted in the middle of the cake comes out clean.
- Let rest in the tin for 10 minutes, remove, and let cool on a wire rack.
- Use a digital food scale for measuring the ingredients; it ensures the best results (Amazon affiliate link).
- If you roast the squash and make puree yourself, make sure that the puree is not too wet. I've never had this problem with Hokkaido, but just in case it might happen with other sorts, drain the puree in a fine-meshed sieve for one or two hours before baking.
- Always preheat the oven and line the baking tin before you make the batter. If the batter waits for the oven to get hot, the baking powder will lose its power, and the cake will not rise nicely.
How to store?
The loaf keeps well at room temperature for at least 3 days. Keep it well wrapped in foil or plastic.
You can also freeze it whole or the sliced leftovers. Wrap in plastic, place in freezer bags or freezer containers, and freeze for up to 3 months. Thaw at room temperature; it goes fast, especially if you have slices.
More pumpkin desserts
Pumpkin Almond Flour Bread
- 200 g almond flour 7 oz/ 2 cups, Note 1
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 100 g sugar or xylitol 3.5 oz/ ½ cup
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon fine sea salt
- 4 eggs
- 175 g pumpkin puree 6.2 oz/ ¾ cup, Note 2
- 1 teaspoon pure vanilla extract
- 3 tablespoons chocolate chips or chopped chocolate, divided
- icing sugar
- Preheat the oven to 180°C/ 350°F. Line a loaf cake tin about 23 cm/ 9 inches long with baking paper. Set aside.
- Mix the dry ingredients: almond flour, baking powder, baking soda, sugar, cinnamon, allspice, nutmeg, and salt in a bowl.
- Mix wet ingredients: In another bowl, whisk the eggs, add the pumpkin puree and vanilla extract, and combine.
- Combine batter: Add the wet ingredients to the dry ones and combine them. Fold in 2 tablespoons of the chocolate chips or chunks.
- Pour the batter into the prepared tin and sprinkle it with the remaining chocolate chips.
- Bake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Leave to rest in the tin for 10 minutes. Remove and let cool on a wire rack.
- Dust with a little icing sugar before serving.