Ingredients:
Dry Ingredients
2 ¼ cups almond flour
¼ cup Zen Basil Seeds
1 tsp baking soda
1 tbsp cinnamon
½ tbsp pumpkin spice
½ tsp sea salt
Wet Ingredients
1 can pumpkin purée (about 15 oz)
2 eggs
2 tbsp melted coconut oil
2 tbsp almond milk
1 tsp vanilla extract
Mix-ins
As many chocolate chips as your heart desires (coconut sugar, dairy-free chocolate chips recommended)
Optional Frosting
Add this creamy, lightly sweetened frosting to take your pumpkin bread to the next level.
Frosting Ingredients
1 cup Greek yogurt (plain, unsweetened)
2 tbsp honey
1 tsp cinnamon
Instructions:
Preheat Oven
Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Prepare the Batter
In a large mixing bowl, combine the almond flour, Zen Basil Seeds, baking soda, cinnamon, pumpkin spice, and sea salt. Stir to blend.
In a separate bowl, whisk together the pumpkin purée, eggs, melted coconut oil, almond milk, and vanilla extract.
Combine Wet and Dry
Slowly pour the wet ingredients into the bowl of dry ingredients. Mix until just combined.
Add Chocolate Chips
Fold in your desired amount of chocolate chips for melty bursts of sweetness.
Bake
Pour the batter into the prepared loaf pan and smooth out the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Frost
Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. Once cool, spread the frosting or serve it alongside.
Slice and Serve
Slice the bread into 10 pieces and enjoy!
Nutritional Highlights (Including Frosting)
Entire Loaf + Frosting
Fiber: 61.3g
Protein: ~89.5g
Calories: ~2,625
Per Slice (10 slices)
Fiber: ~6.1g
Protein: ~8.9g
Calories: ~263
This Chocolate Chip Pumpkin Bread, paired with a tangy yogurt-honey frosting, is perfect for cozy fall mornings or as a decadent dessert. It’s a wholesome and satisfying treat you’ll love! 🍂
