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–+ servings

Flourless Peanut Butter Pumpkin Bread

One bowl flourless peanut butter pumpkin bread full of fall spice, chocolate chips, and wholesome ingredients. Gluten free and dairy free.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 252
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/4 cup (60 ml) maple syrup
  • 3/4 cup (180 ml) smooth unsweetened peanut butter natural-style works best
  • 1 1/2 teaspoons (7.5 ml) pumpkin pie spice
  • 3/4 cup (180 ml) pumpkin puree not pumpkin pie filling
  • 1/2 teaspoon (2.5 ml) baking soda
  • 1 teaspoon (5 ml) vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup (85 g) chocolate chips omit or use dairy-free chips as desired
  • 3 large eggs room temperature

Method
 

  1. Preheat the oven to 350 degrees F and line a 9x5 inch loaf pan with parchment paper, leaving a little overhang on the long sides for easy removal.
  2. In a large mixing bowl, stir together the maple syrup, peanut butter, pumpkin puree, eggs, pumpkin pie spice, baking soda, vanilla extract, and salt until the batter is completely combined.
  3. Fold in the chocolate chips gently so they are evenly dispersed throughout the batter.
  4. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean and the top feels fully set.
  5. Take the pan out of the oven and let the bread cool for 30 minutes in the pan before lifting it out and slicing.
  6. Store any leftover peanut butter pumpkin bread in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 252kcalCarbohydrates: 19gProtein: 8gFat: 17gSaturated Fat: 4gCholesterol: 79mgSodium: 190mgFiber: 3gSugar: 12g

Notes

Use an almond butter made with California almonds for a peanut-free version, just be sure it is smooth and unsweetened.
For a chocolate-free loaf, simply skip the chips and stir in 1/4 cup of toasted chopped pecans or almonds instead.
Check the loaf at 35 minutes since ovens vary, and avoid opening the oven door too early.
Let the bread cool completely before slicing so it holds its shape and does not crumble.
This bread firms up when chilled, so warm individual slices in the microwave for 10 to 15 seconds if you prefer a softer texture.
If you want extra pumpkin flavor, add an additional 1/2 teaspoon of pumpkin pie spice to the batter.
For a bakery-style finish, sprinkle a few extra chocolate chips on top just before baking.

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