Ingredients
Scale
- 1 3/4 cups blanched almond flour
- 1/4 cup tapioca flour or arrowroot flour
- 1 1/2 tablespoons pumpkin pie spice (either store-bought or homemade)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup pumpkin purée
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 2 eggs (or flax eggs for a vegan option)
- 1/2 cup mini chocolate chips
For the Streusel Topping:
- 1/2 cup blanched almond flour
- 1/2 cup coconut sugar
- 3 tablespoons coconut oil (not melted)
- 1/2 cup mini chocolate chips
For the Pumpkin Icing (Optional):
- 3/4 cup powdered sugar
- 1 tablespoon pumpkin spice
- 3 tablespoons water
Instructions
- Let’s get baking! Start by preheating your oven to 350°F and greasing a 9×5 loaf pan. Line it with parchment paper and set it aside.
- In a large bowl, combine all the dry ingredients. In another bowl, mix together the wet ingredients until just combined. Pour the wet mixture into the dry ingredients and stir until a batter forms. Fold in the mini chocolate chips.
- Transfer the batter to the prepared loaf pan and smooth it out with a spatula. Now, let’s make that irresistible streusel topping! Mix all the streusel ingredients in a small bowl until crumbly, then sprinkle it evenly over the loaf batter.
- Pop the loaf in the oven and bake for 48-50 minutes, or until a toothpick inserted into the center comes out clean. Once it’s done, let it cool completely.
- If you’re adding the icing (and trust me, you’ll want to), whisk together all the icing ingredients until smooth and thick. Drizzle it over the cooled loaf and let it set.
- Now, slice, serve, and savor every pumpkin-spiced bite! Any leftovers can be stored in the fridge for up to a week. Enjoy the taste of fall with every scrumptious slice! 🍁