Easy Pumpkin Almond Flour Bread (Gluten Free)

Servings:

Prep Time: 7

Cook Time: 40

Total Time: 47

This pumpkin almond flour bread is great for a fall breakfast and a cup of coffee. It is so easy to make in just one bowl!

Preheat oven to 350℉. Line an 8x4 inch loaf pan with parchment paper.
Line a plate with paper towels. Transfer the pumpkin puree onto the plate and spread out. Use another paper towel to blot as much moisture as you can from the pumpkin. Repeat a few more times.
In a large bowl, add in the pumpkin, melted butter and whisk together until smooth. Whisk in the eggs and vanilla until smooth. Next, mix in the sugar until incorporated. Then, mix in the almond flour, coconut flour, baking powder, pumpkin spice and salt. Lastly fold in the chocolate chips. Transfer mixture to the loaf pan and spread out evenly. Bake for 40-45 or until toothpick comes out clean. Allow to set in the pan for 10 minutes and then transfer to a wire rack to cool completely. Best results are overnight cooling.

Store leftovers in an airtight container on your counter up to 4 days.
If you don't have pumpkin puree, you can use sweet potato or butternut squash. Just make sure you blot it well with a paper towel.
Use NO sugar granulated sweetener to make this low sugar.
In place of the melted butter, you can use melted coconut oil, avocado oil or olive oil.