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! 🍂