This deeply spiced loaf gets its warmth from a generous blend of cinnamon, ginger, nutmeg, and allspice, all folded into a rich pumpkin purée base that keeps every slice moist and tender. A flaxseed gel does the binding work here, giving the crumb structure without any eggs involved, and a swirl of melted chocolate chips throughout adds pockets of gooey contrast if you want them. The batter comes together in two bowls and bakes low and slow until the top domes and cracks just slightly, that toothpick test telling you exactly when it's ready. Cooling it fully on the rack before slicing is the move that locks in that dense, bakery-style texture. It's a cozy, fall-forward loaf that fits neatly into a gluten free baking rotation, no fuss required.
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Learn more →10 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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