Prep Time: 15 mins
Total Time: 45 minutes
Makes: 10 serving
1 cup pumpkin, canned puree
3 Tbs maple syrup
1/4 cup coconut oil, melted (or your favorite oil for baking)
3 large eggs, whisked
1 tsp pure vanilla extract
1 cup almond flour
1 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
1/4 cup mini-chocolate chips (semi-sweet or dark)
1/4 cup nuts, chopped (optional)
Preheat oven to 350° F.
Grease a 9 inch loaf pan.
In a small bowl whisk together wet ingredients (pumpkin puree through vanilla).
In a separate medium bowl, sift together dry ingredients (almond flour through pumpkin pie spice). Then stir in mini chocolate chips and nuts (if using).
Add wet ingredients to the dry mix and stir until just combined.
Pour batter into greased loaf pan and bake in oven for 35-40 minutes or until a toothpick inserted in center comes out clean.
Remove from oven. Place on a wire rack. Allow to cool before slicing into 10 pieces.
This recipe can also be enjoyed as muffins. Using a greased full-sized muffin tin, fill cups to 3/4 full. Cook for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Note: For a dairy-free alternative use a dairy free brand of chocolate like Enjoy Life Mini Chocolate Chips.
Recipe Source: Living Plate RX