Pumpkin bread is a a total fall vibe. I probably would eat this bread year round (it is that good). But like most seasonal foods, it really tastes best during fall time.
One of my favorite pumpkin breads is my Pecan Spice Pumpkin Bread. If you have ever had Williams Sonoma Pecan Spice Pumpkin Bread, it is very similar. While mine and Williams Sonoma’s Spiced Pecan Pumpkin Breads are amazing, I think I accidentally created an even better version.
This pumpkin bread is made gluten free, refined sugar free and grain free. I tried to make it as simple as possible. I highly recommend adding chocolate chips on top for an extra dose of flavor!
2 1/4 cup almond flour
1/4 cup tapioca starch
1 tsp baking powder
2 1/2 tsp pumpkin spice
pinch of salt
1/2 cup coconut oil melted
1/2 cup maple syrup
1/3 cup pumpkin puree
1 tsp vanilla extract
1/4 cup chocolate chips (optional)
Directions: Preheat your oven to 350. Line a loaf pan with parchment paper or oil. In a medium bowl, whisk together the almond flour, tapioca starch, baking powder and salt. In a separate bowl, mix together the coconut oil, maple syrup, eggs, pumpkin puree and vanilla extract. Then combine the wet and dry ingredients. Once well combined, transfer batter to your bread loaf pan. Then sprinkle with chocolate chips. Bake for 50-55 minutes or until a toothpick will go in and out clean. Let cool and enjoy!
I cannot wait to hear what you guys think!