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sliced squash bread with chocolate chips on a wire rack.
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4.47 from 13 votes

Pumpkin Almond Flour Bread

Pumpkin almond flour bread with chocolate chips – this is by far the best and healthiest pumpkin bread I have ever tasted.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Cakes
Cuisine: American
Servings: 16 slices
Calories: 130kcal
Author: Adina

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. Use a digital kitchen scale for measuring the ingredients, it ensures the best results. (Amazon affiliate link)
  2. For more instructions on roasting pumpkin and making puree, see the link.

Nutrition

Serving: 1slice | Calories: 130kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 47mg | Sodium: 192mg | Fiber: 2g | Sugar: 8g