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Ingredients
- 1 1/2 cups gluten-free all purpose flour (like Bob's Red Mill)
- 2 eggs
- 1/4 cup melted butter (or coconut oil for a dairy-free option)
- 1 cup pure pumpkin puree
- 1/2 cup pure maple syrup
- 2 tsp baking powder
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 1/2 tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup chocolate chips (like Enjoy Life brand)
- almond butter for serving (optional)
Ingredients
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Instructions
- Start by preheating the oven to 350 degrees F and line a loaf pan with parchment paper.
- Add all the ingredients minus the chocolate chips to a high-speed blender and blend until smooth.
- Transfer to a mixing bowl and stir in the chocolate chips.
- Transfer to the loaf pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Enjoy with a slab of almond butter if desired.
Can you make these as muffins?
Hi Lauren! You certainly could make these as muffins! You may just need to bake them for a shorter time. 🙂 We haven’t made these as muffins yet so if you do, please let us know how they turn out!
I just made these as muffins today! Baked them for about 20-25 min or so and they turned out great!
Thanks for the muffin suggestion! I added some flax seed to mine.
If I don’t need to be gluten-free, can I make this with regular all-purpose flour?
You sure can, Mary!
How do you make pumpkin purée? It is by Just whizz chunks of pumpkin? Also what spice is pumpkin spice?
I’m from England and haven’t ventured into baking with pumpkins before / thank you in advance
I think our “mixed spice” is the same as pumpkin spice, which is made up using Cinnamon, nutmeg, cloves, allspice and ginger.
I’ve bought cans of pumpkin puree from Tesco before, but otherwise you’d cook the pumpkin first then blend it.
Hope that helps!
Yes, I live in France so can’t purchase pumpkin pie spice in a nice little container. 🙂
So I measure out 1/2 tsp each allspice and ginger for 1/4 tsp each nutmeg and cloves, multiply it several times, put it in a jar and use all season for the many Fall recipes we have on Recipe Central or other baking sites.
Here in the USA pumpkin puree is available in a can and used to make pumpkin pie. It is made from the “meat” of a pumpkin after cooking, but the canned version is easier. One can is 15 oz or 425 g. I hope this helps.
Delicious! I made a few changes that worked – I used 1 cup AP flour and 1/2 cup whole wheat flour. I replaced the pumpkin with left over kaboucha squash from last night’s dinner. It had savory seasonings so I omitted the chocolate chips (still used the cinnamon and pie spices). Husband gave them a thumbs up!
Wow, what yummy substitutions! Thank you for sharing, Clio! 🙂
I did not use a blender, just mixed it all up in a bowl, but it came out great. I will be making this again for sure.
Good to know! I’d been thinking about trying that since my blender is out of commission.
Has anyone tried using less syrup?
This was delicious! And very good with peanut butter! I used less syrup, only a drizzle, but substituted with local honey and a little brown sugar (will maybe try granulated/raw sugar next time). *Actually I used 1/4 c honey, 2 T brown sugar and just a drizzle of syrup for flavour and texture. Also didn’t use gluten free flour because I only had all-purpose. It came pretty compact; could have been the substitutions or perhaps the fact that I opened the oven a few times (usually a no-no but I was also baking cookies) but none of that mattered since the taste was fantastic! Will definitely do again!
I didn’t have gluten free all purpose flour, so I used coconut flour. Don’t do that! It was way too dry, I didn’t even bake it because the rest of the canned pumpkin plus 2 bananas didn’t fix it! But we had a good laugh about it! LOL
Thanks for the heads-up! I considered using a different GF flour that I had on hand, but because of your comment I went out and bought AP flour lol.
I made them as muffins as well, sans the chocolate chips though. The best GF I’ve had!
Very good! Made them in a loaf and as muffins. I usually don’t even bother making gluten free desserts because to me it’s usually only worth eating the original way or not at all. But this is an exception. We love them! Making them to share for a girls hiking retreat this week.
I used Aldis dark chocolate chips other than that I followed the recipe completely.
I mixed it in a bowl not the blender
How late no des it keep? Should I keep leftovers in fridge?
Hi Kristy! I have kept mine on the counter for up to five days. To prolong its life, you could keep the bread in the fridge for about seven days. 🙂
thank you! exactly what i needed to know.
Hello from London ?
I’ve made this as the cake, and also halved the recipe and made as muffins too, with some added pecans – both absolutely delicious! The muffins tasted even nicer the next day.
I made my own pumpkin pie spice, as not so common in the U.K. and had fun working converting measurements to metric…?
Oh so easy and so healthy! I loved this. I used only 1/4 cup maple syrup and it was delicious! so so good will make this again for sure
I can’t eat eggs… Do you think this would still hold together well with flax eggs or another egg replacer?
Hi Amy! At this time, we have not tested this product with an egg replacement. If you do give it a try with a substitution for eggs, please let us know! We’d love to hear how it turns out. 🙂
Could I use an electric mixer instead of a blender?
Hi Sara! You certainly can. 🙂 I liked to add the flour slowly if I mix it this way and also fold in the chocolate chips at the very end. Looking forward to hearing how you like this recipe!
Great thank you so much!!
I made this recipe for the first time using gluten free flour and coconut oil and chocolate chips. I was shocked to find it disappeared after the second day! My husband devoured it and he is generally a stay away from GF/Dairy free kind of guy. So, I made a second batch, substituting raisins and walnuts for the chocolate chips. Love it! Hoping this one will last through the week for my breakfasts.
Love hearing how this has been such a hit for you and your husband, Leslie!