In a blender combine the pumpkin puree, maple syrup, oil, lemon juice (or ACV) and vanilla. Blend until combined.
In a large bowl, combine the almond flour, arrow root, baking soda and cinnamon. Stir.
Add the wet ingredients to the dry ingredients and mix with a spoon until well combined. Then add the chocolate chips and mix again.
Line or lightly oil a rectangular 4 x 8 inches (10 x 20 cm) baking tin and transfer the batter into the tin. Then sprinkle the extra chocolate chips on top of the batter to decorate
Bake for about 35 minutes. To make sure that it is cooked, insert a thin bladed knife into the centre of the pumpkin bread, the knife should come out with only chocolate on it. Wait for the pumpkin bread to cool down before removing from the tin. And voilà! Bon appétit !
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won't get this issue.If you are not cassava intolerant you can use tapioca starch instead of arrowroot. Other possible substitutions, only if you are not on Paleo diet: you can use potato starch or corn starch instead of arrowroot.If you want to reduce the maple syrup quantity, I suggest replacing it by same quantity of oil of your choicePlease keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.