Easy Bakery-Style Pumpkin Streusel Chocolate Chip Loaf
Ingredients
For the Loaf
-
1¾
cup
Blanched Almond Flour
-
¼
cup
Tapioca Flour or Arrowroot Flour
-
1½
tablespoon
Pumpkin Pie Spice
-
1
teaspoon
Baking Soda
-
½
teaspoon
Kosher Salt
-
1
cup
Pumpkin Purée
-
¼
cup
Coconut Oil (melted)
-
¼
cup
Maple Syrup
-
2
teaspoons
Vanilla Extract
-
2
whole
Eggs
-
½
cup
Mini Chocolate Chips
For the Streusel Topping
-
½
cup
Blanched Almond Flour
-
½
cup
Coconut Sugar
-
3
tablespoons
Coconut Oil (not melted)
-
½
cup
Mini Chocolate Chips
For the Pumpkin Icing (Optional)
-
¾
cup
Powdered Sugar
-
1
tablespoon
Pumpkin Spice
-
3
tablespoons
Water
Instructions
- Preheat the oven to 350°F and grease a 9×5 loaf pan with oil or butter, lining it with parchment paper.
- In a large bowl, combine all the dry ingredients: almond flour, tapioca flour, pumpkin pie spice, baking soda, and kosher salt.
- In a separate bowl, mix the wet ingredients: pumpkin purée, vanilla extract, melted coconut oil, maple syrup, and eggs until just combined.
- Pour the wet ingredients into the dry ingredients and stir until a batter forms, then fold in the mini chocolate chips.
- Transfer the batter to the prepared loaf pan and smooth it out.
- For the streusel topping, mix the streusel ingredients in a small bowl until crumbly, then sprinkle it over the loaf batter.
- Bake for 48-50 minutes or until a toothpick comes out clean.
- Allow the loaf to cool completely before slicing.
- If desired, prepare the icing by mixing all icing ingredients until thick, adjusting with water for consistency.
- Pour the icing over the cooled loaf, allow it to set, then slice and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
50mg
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