El mejor pan de calabaza con harina de almendras

Ingredientes

• 1 1/4 cups super fine blanched almond flour, packed (163g)
• 1 1/4 cup certified GF oat flour* (124g)
• 1 tbsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/4 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 15oz can pumpkin puree
• 2 large eggs (or 2 flax eggs for vegan)
• 1/2 cup pure maple syrup
• 2 tbsp extra virgin olive oil
• 1 tsp vanilla extract
• 1/2 cup chocolate chips, plus more for topping

Preparación

1. 1

   Preheat oven to 350F. Grease a 9x5 in loaf pan.

2. 2

   Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and salt in a large mixing bowl. Whisk to combine.

3. 3

   Add pumpkin, eggs, maple syrup, oil and vanilla. Mix until just combined. Fold in chocolate chips.

4. 4

   Spoon mixture into loaf pan and smooth out the top with a rubber spatula. Top with additional chocolate chips. Bake for about 50 minutes, or until a knife comes out almost clean. Allow bread to cool in pan for at least 30 minutes before carefully removing and transferring to a wire rack to cool completely. Store on the counter for 2 days then transfer to the fridge (it stays moist for days!).