Chocolate Chip Pumpkin Bread

From Itsy Bitsy Indulgences


Now that the air is cold and you find yourself spending more time inside than out, it’s time to start baking some of your favorite comforting fall treats. While we all have our go-to recipes that are a must make, we’re always excited to try a new recipe that pops up. We stumbled across the delightfully clean Chocolate Chip Pumpkin Bread recipe from Itsy Bitsy Indulgences. All purpose flour is switched with almond flour, flax seed is added for hidden dose of nutrients, and maple syrup adds just the right amount of sweetness without any other sugar added. Try topping this treat with warmed almond butter or crumble it over your favorite oatmeal, or even serve it to little ones with a scoop of vanilla ice cream.

Chocolate Chip Pumpkin Bread

Dry Ingredients

  • 2 ¾ cups almond flour
  • 2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ tsp nutmeg
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • 1 tbsp flax seed

Wet Ingredients

  • 1 ½ cups pumpkin puree
  • ½ cup grade a maple syrup
  • 2 tbsp applesauce
  • 2 egg whites
  • 1 ½ tsp vanilla
  • ½ cup of Cacao Nibs



  1. Preheat oven to 350. Spray a 9×5 inch loaf pan with cooking spray
  2. In a medium bowl, combine all dry ingredients with a wire whisk.
  3. In a large bowl, mix together all wet ingredients at medium speed, until thick.

Scrape down sides of the bowl.

  1. Combine the dry ingredients with the wet ingredients, and toss in the cacao nibs. Blend at a low speed until combined.
  2. Pour batter into the loaf pan, cover with tin foil so the top does not burn, and bake for 60-70 minutes, or until a knife inserted into the center comes out clean.
  3. Let the pan cool for about 15-20 minutes before removing and devouring….