Dutch Oven Pumpkin Bread Recipe

Here's the pumpkin bread recipe I've been promising to share. It's a super healthy version that uses almond and oat flour. It's very moist and nutritious!

If you use a cast iron skillet like I do, be careful not to over bake. The pumpkin seeds add a light crunch, but feel free to omit them if they're not to your liking. You can eat the bread straight out of the pan with or without a bit of butter, honey, and or the cream cheese topping. It would also be great cubed and layered into a fall trifle!

BREAD

• 1 1/4 cups almond flour, packed
• 1 1/4 cup oat flour
• 1 Tbsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves or allspice
• 1/4 tsp nutmeg
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1-15 oz can pumpkin puree
• 2 large eggs 
• 1/2 cup honey or pure maple syrup
• 2 tbsp avocado oil or melted coconut oil
• 1 tsp vanilla extract (I usually double this)
• 1 tsp lemon extract
• 1/2 cup raw unsalted pumpkin seeds
• 3/4 cup chocolate chips, plus more for topping

1. Preheat oven to 350F. I use a 12 inch diameter 1 inch deep cast iron skillet to bake it in; even if the skillet is well seasoned, I lightly oil it before baking. You can also use a greased 9x5 in loaf pan.
2. Whisk together all the dry ingredients (except chocolate chips and pumpkin seeds) in a large bowl. 
3. In a medium bowl, whisk together wet ingredients until smooth.
4. Add wet ingredients to dry ingredients and mix until just combined. Fold in 1/2 cup of chocolate chips and the pumpkin seeds.
5. Spoon mixture into pan. Sprinkle with the rest of the chocolate chips.
6. Bake for about 40-45 minutes or until a knife comes out almost clean. ***This is based on my gas oven using a cast iron skillet.
7. Allow bread to cool a bit before slicing. We serve it straight from the skillet with a bit of butter and honey, or the following topping!

TOPPING

• 3 oz less fat cream cheese
• 1 Tbsp maple syrup or honey
• 1–2 Tbsp almond or oat milk 

1. Whisk all ingredients together until smooth. Drizzle over partially cooled bread.