Ingredients
- 1 cup + 5 tbsp cus almond flour, packed
- 1 cup + 3 tbsp gluten-free oat flour, packed I recommend store-bought for this recipe
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp pumpkin pie spice (sub cinnamon) bump up to 1 tsp for a stronger pumpkin pie flavor.
- ¾ cup coconut sugar
- ¼ cup maple syrup
- 1 cup pumpkin purée
- 3 tbsp olive oil
- ¼ cup creamy peanut, cashew, or almond butter
- 2 flax eggs
- 2 tbsp almond milk
- chocolate chips (we measure with the soul)
Recipe
- Preheat your oven to 350 degrees and grease an 8×8 square pan with olive oil or line it with parchment paper.
- In a medium bowl, beat eggs. Add the olive oil, maple syrup, pumpkin purée, and creamy peanut butter. Whisk until smooth. Add the coconut sugar and mix thoroughly to combine.
- Whisk together the almond flour, oat flour, baking powder, baking soda, and pumpkin pie spice in a separate bowl until incorporated.
- Combine the wet and dry ingredients. Mix until thoroughly incorporated.
- Fold in the chocolate chips. I measure these with my heart and highly encourage you to do the same.
- Transfer the pumpkin bread batter to your prepared pan, tapping the pan on the counter to ensure the batter is evenly distributed throughout the pan.
- Add more chocolate chips on top! Bake for 35-40 minutes until the bread turns golden on the edges and a knife or toothpick inserted in the center comes out clean.
- Let cool slightly before slicing and serving.
- Enjoy!
