Paleo Pumpkin Chocolate Chip Bread

  

 

Ingredients

2 cups almond flour

1/4 cup cassava flour (plus a little extra for dusting)

1/4 cup arrowroot flour

2 tbsp pumpkin pie spice

1 tsp baking powder

1/4 tsp salt

1/4 cup melted butter, ghee, or coconut oil, melted and cooled

1/3 cup maple syrup

 1 cup pumpkin puree

2 medium eggs at room temperature 

1 tsp vanilla extract

1 cup chocolate chips (plus a few more for sprinkling on top) you can use a no-added sugar chocolate or paleo chocolate bar if you'd like to follow strict paleo rules  

InstructionsPreheat oven to 350º F. Grease a loaf pan and line it with a strip of parchment paper. Sprinkle a dusting of cassava flour into the pan and tap the pan to coat each corner and all sides with flour. Tap out excess. In a bowl, combine the flours, baking powder, pumpkin pie spice, and salt. Whisk thoroughly to Combine. With an electric mixer, beat the butter and maple syrup until combined. Add the pumpkin and mix to combine. Scrape the bowl down on all the sides and across the bottom. While mixer is on low speed, add the eggs, one at a time, followed by the vanilla. Beat until batter is thoroughly combined and there are no crumbs. Stir in the chocolate chips. Pour the batter into the prepared pan. Using a spatula or spoon, smooth the top of the loaf and sprinkle with a few more chocolate chips. Bake for 50-60 minutes, or until golden-brown and a toothpick inserted into the center comes out with just a few moist crumbs. Let cool completely. Remove from pan and slice. Enjoy! 

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