Ingredients
- 1 15oz can pumpkin puree – not pumpkin pie filling
- 3 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 1/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350F and prepared loaf pan with parchment paper or cooking spray.
- In a bowl, whisk together pumpkin, eggs, maple syrup, and vanilla.
- In another smaller bowl, mix together almond flour, baking soda, salt, and pumpkin pie spice.
- Add dry ingredients to wet and stir till combined.
- Fold in chocolate chips.
- Bake for 45-50 minutes or until center comes out clean when tested with toothpick. If top begins to brown, cover halfway through with aluminum foil.
- Let cool completely before enjoying.
Category: gluten-free, paleoMethod: bake