Best Almond Flour Pumpkin Bread (with a whole can of pumpkin!)

Truly the best recipe for Almond Flour Pumpkin Bread on the internet! This crazy moist, super delish, perfectly spiced healthy pumpkin bread has become a Hummusapien community favorite. It uses a whole can of pumpkin, is naturally sweetened (and lower in sugar!), comes together in minutes, and is gluten free. Sure to become your family's go-to loaf!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat oven to 350F. Grease a 9x5 in loaf pan.
2. 2Place almond flour, oat flour, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder and salt in a large mixing bowl. Whisk to combine.
3. 3Add pumpkin, eggs, maple syrup, oil and vanilla. Mix until just combined. Fold in chocolate chips.
4. 4Spoon 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!).