Gluten-Free Pumpkin Snack Bread

Decadent enough for dessert yet healthy enough for breakfast, this easy-to-make treat is sure to become a family favorite.

Yield: 8–10 servings

Ingredients

Preheat the oven to 350 degrees F, and grease an 8-inch square baking dish or a 9-inch round cake pan.
In a small bowl, stir together the almond flour, coconut flour, cinnamon, pumpkin pie spice, baking soda, and salt.
In a separate medium to large bowl, whisk the eggs and then stir in the pumpkin, maple syrup, and melted oil.
Add the dry ingredients to the wet ingredients, and stir to combine. Stir in the optional half cup of chocolate chips. (Alternately, you can use 1/4 cup of chips a topping. Even 2 tablespoons is enough to add a hint of chocolate on top for those who enjoy but want to keep added sugar to a minimum.)
Pour into the prepared pan (sprinkling with chips if desired), and bake for 25 minutes, give or take a few minutes depending on oven and precise dimensions of the chosen pan, or until just cooked through the center.

*To avoid over-packing the flours, fluff them up a bit before spooning into the measuring cup and leveling off with the straight edge of a knife. This is especially helpful with the coconut flour, which is a particularly absorbent flour. Also, because the properties of coconut flour are unique, equivalent substitutions of alternate flours tend to be unreliable.
**It’s helpful to bring the eggs and any other refrigerated ingredients to room temperature in order to prevent the coconut oil from solidifying upon contact with them. If this does happen, warm in 10-20 second bursts in the microwave—just enough to re-melt the oil without cooking the eggs. Tip 1: To quickly bring eggs to room temperature, place them in a bowl of warm water for 5 minutes. Tip 2: A large is equal to approximately 1/4 cup or 2 ounces. If your eggs are on the smaller side, you can add extra egg white to equal a total of 3/4 cup or 6 ounces of eggs for this recipe. That will ensure a proper ratio of wet to dry ingredients.