Almond Flour Pumpkin & Chocolate Chip Loaf
Ingredients:
2 1/4 cups (225g) blanched almond flour*
1/4 cup arrowroot flour
2 teaspoons grain free baking powder
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3 large eggs
1/2 cup pumpkin puree
1/3 cup maple syrup (or honey)
1/4 cup ghee (palm shortening or coconut oil), softened
1 tablespoon vanilla extract
*For this recipe, almond flour is loose not packed when measured.
Mix-in’s
1/4 cup mini chocolate chips (I like Enjoy Life Chocolate Chips)
1/4 pecans or walnuts, optional
Note: This is a revised recipe. You can get the original ingredients amounts at the bottom of the post. Method is essentially the same.
Method:
1. Preheat oven to 325 degrees.
2. Line a 7.5 x 3.5 inch Magic Line loaf pan* or similar sized pan with parchment paper (leaving a good amount of flap on both ‘long sides’ of the pan). You can also use a regular bread loaf pan, but you will need to double the recipe.
3. In a medium sized bowl, combine the almond flour, baking powder, salt and spices together. It is important to use the scoop and sweep method when measuring the almond flour or weigh at 225g
4. In another bowl, beat together the eggs, pumpkin, maple syrup or honey, ghee (or other fat) and vanilla till well combined.
5. Add the egg mixture to the flour mixture and whisk until well smooth, with no visible lumps. (I use my standing mixer for this)
6. If using, fold in the chocolate chips or or the mix-on’s that you l like.
7. Transfer batter into the prepared loaf pan, making the top even and smooth.
8. Bake for about 55-60 minutes or until golden brown or the top springs back when lightly pressed. If you use a larger loaf pan, without doubling the recipe, it will make a thinner loaf and the baking time will be less. Alternatively you can make muffins by dividing evenly among muffin cups, about 3/4 full and baking for about 20 minutes. Times and yield amounts will vary depending on the muffin tins.
NOTE: When using different sized pans, like muffins or mini bundt pans, a good rule if thumb, is to leave the cake(s) bake for at least 15 minutes, then checking to see how done they are. Continue baking until the tops spring back when gently pressed.
9. Leave to cool in the pan for about 10 minutes. Then remove, and cook on a baking rack. Nut flour breads are best once cooled. Even better, the next day. Just store in a sealed bag or container on the counter or in the fridge.
Original ingredient list for the revised recipe:
2 1/2 cups (10 oz) blanched almond flour*
½ teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
3 large eggs
1/2 cup pumpkin puree or butternut squash
1/3 cup (8-ml) honey or maple syrup
4 tablespoon ghee, softened fat
2 teaspoon vanilla
What a lovely recipe! Pumpkins are awesome. I get the other fall squashe too, but pumpkins only come around once a year, so we do it up right! Plus, my kids just love them. Every week during our trip to our natural foods Coop they grab a little one each. We just throw'um in the oven whole, roast them up and usually have roasted pumpkin in the fridge all season long. Why not! We put it in everything from pancakes, to pudding, to smoothies. 🙂
Happy fall lovely lady.
Be Well,
–Amber
P.S. Is it cooling down in Texas? Still searing hot here in the valley in Northern California (near 100 this weekend). What the what!?
I just bought my very first sugar pumpkin and now I know how to use it!
Often, with this type of baking, we keep the item in the pan while cooling…but not always. Can you tell me what we should be doing with this one? I have a loaf in the oven so am hopeful you we see this…thanks.
At the end of the recipe I do say to let it cool completely before serving and slicing. As to when to remove from the pan that is up to you. I have taken it out while still warm before to make it cool moe quickly and it was fine. It is more stable and less likely to break if I wait though.
Could you make this into muffins?…i've had bad luck with almond flour loafs in the pan I have (too soggy in the middle)..not in the budget this month for a new pan!
Absolutely! Just adjust the baking time.
Thanks for posting this great Fall recipe! I have just recently gotten into replacing the everyday fats I use with coconut oil, so I always love when I stumble across a recipe that utilizes it.
Tried this tonight without egg – I used flax seed and water to substitute, and it turned out wonderfully.
Thanks for posting this comment…I was wondering about subbing for the eggs!
How much flax seed and water per egg? Or at least for this recipe? Thanks!
This recipe was unbelievably delicious!! I can't wait to try your other recipes!
Nancy
Was planning to make this today, but just realized I'm out of Almond flour – any chance I can substitute Coconut flour in some way? I already roasted the pumpkins a few days ago and am running out of time – typical me!
Using coconut flour would require a completely different recipe due to the very different absorption rates and temperaments of the flours. Try this one by Comfy Belly. I have not made it myself but her recipes are always brilliant! http://comfybelly.com/2011/10/pumpkin-muffins-made-with-coconut-flour/#.UGnrBJjA87s
I made it over the weekend and it is delicious! I used canned pumpkin and it worked just fine. This was my first foray into gluten-free cooking. I'm happy it turned out so well, very encouraging and I'll be make more gf recipes in the future 🙂
made it yesterday and love it. probably gonna make it again… today.
I made it last night and it was soooo good! thanks for the recipe!
Guess where the chocolate chips I just made will go into ?? Can't wait to try this recipe !
Check out this link for great tips on using flax or chia eggs.
http://www.egglesscooking.com/2008/10/15/egg-replacement-event-flaxseed-meal/
I made this recipe several times last fall — it quickly became a favorite for me. I made it again today for the first time fall 2013, and I am in PUMPKIN HEAVEN. It's divine! I subbed 1 tsp of stevia for the honey, and it worked perfectly. Thank you for all you do!
Just pulled these out of the oven…AMAZING. This is my first attempt at "paleo baking" and I'd say it was a success! I made muffins (in a lame attempt at portion control – I can already tell that won't work) and they cooked perfectly all the way through and are so moist! This will absolutely become a fall staple! Thank you!
I have almost everything except for the cloves…how crucial is this ingredient? The only thing I can find in my pantry is apple pie spice something..?
I think apple our spice wod work great. They're actually not so different.
Thank you for the recipe. I love pumpkin bread — my loaf is in the oven right now! I used a paper loaf pan and had about 1/3 cup extra after filling to the top of the pan and smoothing it out (I used both pecans and chocolate chips, which is probably why I had extra batter). Can't wait for you cookbook to come out!
This looks really good, but is there a substitute for chocolate? I am allergic to chocolate. Will raisins be a good substitute?
Ofcourse, you can do anything that sounds good.
this is a delicious recipe….tastes very similar to the traditional pumpkin bread my grandma made. I used a muffin pan and they turned out great. I will definitely be making this one again!
hi there! is the 1/3 cup raw honey packed or liquid? Mine is hardened, so should I melt itso it’s 1/3 cup?
Generally when honey is stated its referring to liquid. Or you can use maple syrup.
can this Be stored in the freezer? If so, whats the best way to that?
Yes, if I freeze it I usually put it in a freezer bag or wrap well with freezer paper.