Low Carb Pumpkin Bread with Dark Chocolate Chips {Grain-free, Sweetener-free, Dairy-free}
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
gluten-free, grain-free, paleo, low-carb, vegetarian
Ingredients
  • 2 cups blanched superfine almond flour
  • ¼ cup arrowroot starch (tapioca starch would also work)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder (use or make a paleo baking power, if necessary)
  • ¼ teaspoon fine sea salt
  • 1½ tablespoons pumpkin pie spice blend (make your own)
  • 1 cup pumpkin puree
  • 4 large eggs, room temperature
  • ¼ cup ghee, melted (for dairy-free melted coconut oil or avocado oil. melted butter would also work)
  • 1 tablespoon pure vanilla extract
  • ½ cup dark chocolate chips (see notes above for other options)
Instructions
  1. Preheat the oven to 350ºF. Line a small loaf pan (my pan was 7.5 X 3.5 inches) with a strip of parchment paper, leaving two inches of overhang on the sides of the pan. Lightly brush or spray the lined pan with oil.
  2. In a large bowl, whisk together the almond flour breaking up any big clumps, arrowroot starch, baking soda, baking powder, sea salt and pumpkin pie spice blend.
  3. In a medium bowl, whisk together the pumpkin, eggs, vanilla and ghee (or coconut oil) until well combined.
  4. Stir the wet ingredients into the dry, slowly. Stir by hand until it is well combines, smooth and no clumps of flour remains.
  5. Transfer the batter to the prepared pan. Gently tap the pan on the counter top to distribute the batter and eliminate any air pockets.Add a couple more chocolate chips on top, if you'd like. You can also add nuts or seeds.
  6. Bake in the preheated oven for 50-60 minutes until it's a nice deep golden brown color on top and set and a toothpick inserted in the center comes out clean. (if the top of the loaf starts to brown too quickly, tent it with foil).
  7. Using the parchment paper strips that overhang, carefully lift up and remove the pumpkin bread from the pan and transfer it to a wire rack to cool. Carefully remove the parchment paper so the bread can cool.
  8. Allow to cool at least 30 minutes. Cut into 10-12 slices, serve and enjoy.
Notes
See the above suggestions for additional options and ingredient swaps.
Recipe by Tasty Yummies at https://tasty-yummies.com/low-carb-pumpkin-bread/