Autumn Spiced Pumpkin Bread
The flavors in the bread will remind of you of autumn. We add chocolate chips to everything, but you can substitute raisins or nuts. The recipe makes four mini loaves so you can freeze some or give some away. If you are short on time, instead of adding all the separate spices, just use 2 to 3 teaspoons of pumpkin pie spice.
Equipment
- 4 mini bread pans
Ingredients
Wet Ingredients
- 6 large eggs
- ⅔ cup pure maple syrup
- ¼ cup melted butter
- ¼ cup melted coconut oil
- 1 can pumpkin puree (pure not pumpkin pie mix)
Dry Ingredients
- 3 cups almond flour
- ¼ cup coconut flour
- 2 tsp baking soda
- 1 tsp baking powder
- 4 tsp cinnamon
- 1½ tsp ginger
- ½ tsp nutmeg
- ½ tsp allspice
Add Ins
- ½ cup chocolate chips
Instructions
Preparation
- Heat oven to 350℉.
- Grease loaf pans with shortening and line bottoms with parchment paper.
Wet Ingredients
- Mix eggs, maple syrup, butter, and coconut oil until well blended. Add pumpkin puree and keep mixing until incorporated.
Dry Ingredients
- Using a whisk, mix all dry ingredients in a separate large bowl.
Finishing
- Slowly add dry ingredients to wet, mixing after each addition.
- Fold in chocolate chips or any optional add-insdd ins.
- Divided between four pans smoothing tops.
- Bake 35 to 40 minutes until toothpick comes out clean or top is firm to touch.
- Cool ten minutes before inverting from pans.
- Cool completely. Freeze or store in the refrigerator.
Notes
I include links so you know what the product looks like, but check prices. Blue diamond almond flour is cheaper on Amazon, but coconut flour in my area is cheaper purchased at Woodmans.
Tried this recipe?Let us know how it was!