PALEO PUMPKIN BREAD WITH ALMOND FLOUR

Paleo Pumpkin Bread with Almond Flour image

Provided by @MakeItYours

Number Of Ingredients 11

2 cups almond flour or almond meal (238 grams)
1 teaspoon baking soda
1 teaspoon pumpkin spice
1 teaspoon ground cinnamon
Pinch of salt
3 large eggs at room temperature
¾ cup of coconut sugar (100 grams)
1 cup pumpkin puree*
1 teaspoon vanilla extract
A handful of pumpkin seeds
2 tablespoons chocolate chips

Steps:

Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
Mix together all the dry ingredients in a large bowl.
In a separate bowl, whisk together all the wet ingredients.
Fold in the wet ingredients to dry ones and mix until they are fully combined.
Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
Serve.