Glutenfree Pumpkin Chocolate Chip Bread with Almond Flour

Ingredients

• 2 cups (280g) Gluten-free 1-to-1 baking flour
• 1/2 cup (48g) Almond flour
• 1 tsp (5g) Baking soda
• 1/2 tsp (3g) Baking powder
• 1 tbsp (8g) Ground cinnamon
• 1/2 tsp (2g) Ground nutmeg
• 1/4 tsp (1g) Ground cloves
• 1/2 tsp (3g) Salt
• 1 cup (245g) Pumpkin puree
• 1/2 cup (113g) Unsalted butter, melted
• 3/4 cup (150g) Brown sugar
• 2 Large eggs
• 1 tsp (5ml) Vanilla extract
• 1 cup (170g) Semi-sweet mini chocolate chips

Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.

2. 2

   In a large bowl, cream together the melted butter and brown sugar until smooth. Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract. Whisk until uniform in color.

3. 3

   In a separate medium bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, and spices.

4. 4

   Slowly fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined. Gently fold in the mini chocolate chips.

5. 5

   Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes until the edges pull away from the pan and the top is springy to the touch.