The aroma of pumpkin, cinnamon, and melting chocolate chips makes this grain-free bread feel like a warm embrace on a fall day. It’s simple to prepare, naturally sweet, and deeply nourishing for those following a gluten-free or grain-free lifestyle. Bake a few mini loaves to share, or pour the batter into a muffin pan for quick, tender pumpkin muffins.
Ingredients
Dry Ingredients
2½ cups
blanched almond flour
¾ cups
tapioca flour
2 teaspoons
baking powder
½ teaspoons
baking soda
¼ teaspoons
sea salt
2 teaspoons
pumpkin pie spice
Wet Ingredients
1 cups
pumpkin purée
3 large
eggs
⅓ cups
maple syrup
¼ cups
avocado oil
2 teaspoons
vanilla extract
Other Ingredients
½ cups
dark chocolate chips
