Ingredients
- 1 1/4 cups gluten-free 1:1 baking flour or white whole wheat flour
- 1/3 cup + 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup pure maple syrup
- 1/3 cup light olive oil
- 2 large eggs
- 3/4 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened non-dairy milk (cashew, oat, coconut, etc.)
- 1/2 cup mini chocolate chips
- 2 tablespoons regular chocolate chips, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, combine flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.
- In a large bowl, whisk together maple syrup, olive oil, and eggs until smooth. Add pumpkin purée and vanilla extract, mixing until combined.
- Add half of the dry ingredients to the wet mixture, stirring gently. Pour in non-dairy milk, then add remaining dry ingredients. Fold in chocolate chips, ensuring no dry spots remain.
- Transfer batter to prepared loaf pan. Bake uncovered for 25 minutes, then cover with foil and bake an additional 20-25 minutes, or until a toothpick comes out clean.
- Allow the bread to cool on the counter for at least 30 minutes before slicing. Top with extra chocolate chips if desired.
Notes
- Use gluten-free 1:1 flour for a gluten-free version, or substitute white whole wheat flour.
- Non-dairy milk options include cashew, oat, or coconut milk.
- Allowing the loaf to cool ensures clean slices and proper set.
- Chocolate chips on top are optional for extra sweetness and presentation.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
