Flourless Peanut Butter Pumpkin Bread Recipe

Introduction

This flourless peanut butter pumpkin bread is a delightful fall treat packed with warm spices and creamy peanut butter. Naturally gluten-free and dairy-free, it comes together quickly in one bowl and can be enjoyed with or without chocolate chips for a touch of sweetness.

Ingredients

• ¼ cup maple syrup or honey
• ¾ cup smooth unsweetened peanut butter or almond butter
• 1½ teaspoons pumpkin pie spice
• ¾ cup pumpkin puree (not pumpkin pie filling)
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• ¼ teaspoon salt (omit if using salted nut butter)
• ½ cup chocolate chips (optional), plus extra for sprinkling on top
• 3 large eggs

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
2. Step 2: In a large bowl, combine all ingredients except the chocolate chips. Stir until the batter is smooth and well mixed.
3. Step 3: Gently fold in the chocolate chips if using.
4. Step 4: Pour the batter into the prepared loaf pan and, if desired, sprinkle additional chocolate chips on top.
5. Step 5: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is set.
6. Step 6: Remove from the oven and let the bread cool in the pan for about 30 minutes before slicing and serving.

Tips & Variations

• Use thick pumpkin puree brands like Libby’s to avoid excess moisture and ensure a perfect texture.
• Swap peanut butter for almond butter to change up the flavor while keeping it dairy-free and gluten-free.
• For extra festive flavor, add a handful of chopped nuts or dried cranberries into the batter.
• If you prefer less sweetness, reduce the maple syrup or honey slightly.
• Make it nut-free by substituting sunflower seed butter instead of peanut or almond butter.

Storage

Store leftover pumpkin bread in an airtight container in the refrigerator for up to 5 days. To enjoy, let it come to room temperature or warm gently in the microwave for a few seconds. This bread also freezes well—wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling, as the filling contains added sugars and spices that can alter the taste and texture of the bread.

Is this bread suitable for people with gluten or dairy allergies?

Yes, this recipe is naturally gluten-free and dairy-free as it contains no flour or dairy ingredients.

Flourless Peanut Butter Pumpkin Bread Recipe

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4.5 from 362 reviews

This Flourless Peanut Butter Pumpkin Bread is a moist, spongy, and naturally gluten-free treat perfect for fall. Made in one bowl with wholesome ingredients including pumpkin puree, peanut butter, and warming pumpkin pie spices, this bread is easy to prepare and can be customized with optional chocolate chips for extra indulgence. It offers rich fall flavors without any flour, making it ideal for those seeking a gluten-free and dairy-free dessert.

• Author: lina
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• ¼ cup maple syrup or honey
• ¾ cup smooth unsweetened peanut butter or almond butter
• 1½ teaspoons pumpkin pie spice
• ¾ cup pumpkin puree (not pumpkin pie filling; thicker varieties like Libby’s preferred)
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• ¼ teaspoon salt (omit if using salted nut butter)
• 3 large eggs

Optional Ingredients

• ½ cup chocolate chips (plus more for sprinkling on top)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper to prevent sticking.
2. Combine Ingredients: In a large bowl, add the maple syrup or honey, smooth peanut butter, pumpkin pie spice, pumpkin puree, baking soda, vanilla extract, salt, and eggs. Mix thoroughly until a smooth batter forms.
3. Add Chocolate Chips: Fold in the chocolate chips gently to evenly distribute them throughout the batter, if using.
4. Pour Batter and Bake: Pour the batter into the prepared loaf pan, optionally sprinkling extra chocolate chips on top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is firm and set.
5. Cool Before Serving: Remove from the oven and allow the bread to cool in the pan for about 30 minutes before slicing and serving, ensuring perfect texture and ease of cutting.
6. Store Leftovers: Keep any leftovers stored in an airtight container in the refrigerator for up to 5 days to maintain freshness.

Notes

• This bread is naturally gluten-free and dairy-free, making it suitable for various dietary preferences.
• Use thick pumpkin puree rather than pumpkin pie filling to avoid excess water content affecting the texture.
• Adjust sweetness by choosing between maple syrup or honey according to taste.
• If you prefer, omit chocolate chips for a simpler pumpkin spice flavor.
• Ensure loaf pan is properly lined with parchment for easy removal and clean sides.
• Letting the bread cool thoroughly helps in slicing clean pieces without crumbling.

Keywords: Flourless, Peanut Butter, Pumpkin Bread, Gluten Free, Dairy Free, Fall Dessert, Pumpkin Pie Spice, Chocolate Chips, Healthy Snack