This spiced loaf is built on real pumpkin puree, warmed through with cinnamon, ginger, and nutmeg, then studded with melty chocolate chips in every slice. Melted coconut oil keeps the crumb rich and moist, while a simple flaxseed gel does the binding work usually left to eggs. The batter comes together in two bowls with no fussy technique — just whisk, fold, and pour — and bakes into a deep-golden top that springs back when pressed. Cooling it fully before slicing gives you clean, bakery-style cuts packed with pockets of chocolate. It's a cozy, fall-flavored loaf that's a genuinely solid option for a gluten free kitchen, whether you're serving it for breakfast or dessert.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
