Almond flour, pumpkin, fall spices, and chocolate: Be still my heart. A bread sweetened only with maple syrup and enough chocolate to make this chocoholic stand up and take notice. Enjoy this with a little nut butter, butter, or a smear of apple butter. It is a little better on the second day.
1 cup pumpkin puree
1/3 cup pure maple syrup
1 T. vanilla extract
2 ½ cups packed blanched fine almond flour
½ cup gluten free flour
2 teaspoons cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
½ teaspoon salt
3/4 cup chocolate chips plus 1/4 cup extra chocolate chips for sprinkling on top
2 T. sliced almonds for topping
Heat oven to 350 degrees, and place a piece of parchment paper into a loaf pan.
In a small bowl, mix pumpkin, eggs, maple syrup, and vanilla until well blended.
In a large bowl mix flour, spices, baking soda, and salt.
Pour pumpkin mixture into flour mixture and stir until just mixed. Do not overstir.
Fold in chocolate chips and pour the mixture into the parchment-lined pan.
Top with 1/4 cup chocolate chips and almond slices. Bake for 50 to 55 minutes or until the toothpick comes out clean.
Let cool in pan for 10 minutes, remove and finish cooling on wire rack.
Wrap in parchment and foil. Day 2 is a little better. Enjoy with nut butter, plain, butter, or fall's favorite apple butter.
* Adapted from ambitiouskitchen.com*