pumpkin macaroons-2

Almond Flour Pumpkin & Chocolate Chip Loaf


2 1/4 cups (225g) blanched almond flour*
1/4 cup arrowroot flour
2 teaspoons grain free baking powder
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
3 large eggs
1/2 cup pumpkin puree
1/3 cup maple syrup (or honey)
1/4 cup ghee (palm shortening or coconut oil), softened
1 tablespoon vanilla extract

*For this recipe, almond flour is loose not packed when measured.

1/4 cup mini chocolate chips (I like Enjoy Life Chocolate Chips)
1/4 pecans or walnuts, optional

Note: This is a revised recipe. You can get the original ingredients amounts at the bottom of the post. Method is essentially the same.


1. Preheat oven to 325 degrees.

2. Line a 7.5 x 3.5 inch Magic Line loaf pan* or similar sized pan with parchment paper (leaving a good amount of flap on both ‘long sides’ of the pan). You can also use a regular bread loaf pan, but you will need to double the recipe.

3. In a medium sized bowl, combine the almond flour, baking powder, salt and spices together. It is important to use the scoop and sweep method when measuring the almond flour or weigh at 225g

4. In another bowl, beat together the eggs, pumpkin, maple syrup or  honey, ghee (or other fat) and vanilla till well combined.

5. Add the egg mixture to the flour mixture and whisk until well smooth, with no visible lumps. (I use my standing mixer for this)

6. If using, fold in the chocolate chips or or the mix-on’s that you l like.

7. Transfer batter into the prepared loaf pan, making the top even and smooth.

8. Bake for about 55-60 minutes or until golden brown or the top springs back when lightly pressed. If you use a larger loaf pan, without doubling the recipe, it will make a thinner loaf and the baking time will be less. Alternatively you can make muffins by dividing evenly among muffin cups, about 3/4 full and baking for about 20 minutes. Times and yield amounts will vary depending on the muffin tins.

NOTE: When using different sized pans, like muffins or mini bundt pans, a good rule if thumb, is to leave the cake(s) bake for at least 15 minutes, then checking to see how done they are. Continue baking until the tops spring back when gently pressed.

9. Leave to cool in the pan for about 10 minutes. Then remove, and cook on a baking rack. Nut flour breads are best once cooled. Even better, the next day. Just store in a sealed bag or container on the counter or in the fridge.


Original ingredient list for the revised recipe:

2 1/2 cups (10 oz) blanched almond flour*
½ teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger
3 large eggs
1/2 cup pumpkin puree or butternut squash
1/3 cup (8-ml)  honey or maple syrup
4 tablespoon ghee, softened fat
2 teaspoon vanilla