Eggs: Eggs are necessary to bind the ingredients together and to provide moisture. So make sure to add them in.

Honey: I use honey as a natural liquid sweetener, but you can also use maple syrup or agave nectar if you prefer. If you are diabetic or insulin-resistant, I recommend using maple-flavored monkfruit syrup (a low-glycemic index substitute for maple syrup).

Pumpkin Puree: Make sure you are using pure pumpkin puree and NOT pumpkin pie filling (which has added spices and sugar and will throw the flavor off). You can either use store-bought pumpkin puree or make your own homemade pumpkin puree.

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor. Alternatively, if you prefer a more pronounced almond flavor, feel free to use almond extract instead.

Almond Flour: For the best results and a lighter texture, make sure to use finely-sifted blanched almond flour (blanched almonds without their skins and that have been ground into a fine flour) and NOT almond meal (whole almonds with their skins on that have been ground into a meal).

Oat Flour: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oat flour (this is because even though oats are naturally gluten-free, they are often processed in the facilities that also process gluten-containing grains and there may be cross-contamination).

Baking Powder: Baking powder is the only leavening agent used here to help the quick bread batter rise. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Spices: I used a mix of ground spices including ground cinnamon, ground ginger, ground nutmeg and ground cloves for the characteristic pumpkin spice flavor. Alternatively, you may use 2 3/4 teaspoons of pumpkin pie spice directly instead.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use regular chocolate chips instead.