Description
This gluten free pumpkin chocolate chip bread is made with grain free flours, sweetened with maple syrup and loaded with dark chocolate.
Ingredients
Scale
- 2 cups blanched almond flour (160g) sift, spoon & level
- 1/2 cup tapioca flour (60g)
- 1/4 cup coconut flour (30g) sift, spoon & level
- 1 tsp pumpkin spice
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup water
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/3 cup dark chocolate chips, chopped (plus more for topping)
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine all dry ingredients (except chocolate chips). This includes the almond flour, tapioca flour, coconut flour, pumpkin pie spice, baking soda and salt.
- In a separate bowl, whisk together the wet ingredients. This includes the eggs, pumpkin, maple syrup, water, apple cider vinegar and vanilla.
- Pour the wet mixture into the dry mixture and whisk until smooth.
- Fold the chocolate chips into the batter.
- Pour the batter into a parchment-lined 8" x 4" baking pan.
- Place pan in the oven and bake at 350 degrees for 45 minutes.
- Cool loaf in pan for 10 minutes, then transfer to a wire cooling rack.
- Best stored in fridge.
Notes
For best results, measure ingredients by weight (when given).