Paleo Pumpkin Bread

This tender, flavorful paleo pumpkin bread is simple to make, and it only uses a handful of ingredients. It has the perfect texture!

📝 Ingredients

• 2 cups super fine almond flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup oil (you can use your oil of choice)
• 1/4 cup pure maple syrup
• 2 large eggs, room temperature
• 1/3 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon gluten-free vanilla extract
• 1 teaspoon pumpkin spice
• Optional: 1/2 cup paleo friendly chocolate chips

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees F (180 degrees...: Preheat oven to 350 degrees F (180 degrees C). Line an 8x5 loaf pan with parchment paper; set aside.
2. 2In a large mixing bowl, whisk almond flour,...: In a large mixing bowl, whisk almond flour, salt, and baking soda.
3. 3Add in oil, maple syrup, eggs, pumpkin, vanilla...: Add in oil, maple syrup, eggs, pumpkin, vanilla extract, and pumpkin spice and mix until well combined.
4. 4Optional: stir in mini chocolate chips.
5. 5Spoon batter evenly into your parchment lined loaf...: Spoon batter evenly into your parchment lined loaf pan.
6. 6Bake for 35-40 minutes or until the center...: Bake for 35-40 minutes or until the center is set.
7. 7Remove from the oven and let cool completely...: Remove from the oven and let cool completely before slicing.
8. 8Store in an airtight container at room temperature...: Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.