Pumpkin Spice Chocolate Chip Loaf

October 03, 2016 1 Comment

Pumpkin Spice Chocolate Chip Loaf

recipe by: Laura Mierzwa, Registered Holistic Nutritionist and Culinary Nutrition Expert


Let’s get festive this month with the warming aromas of cinnamon, nutmeg, and ginger! Pair this Pumpkin Spice Chocolate Chip Loaf with a side of steaming hot apple cider for those cozy fall afternoons.


Yield: makes 2 loaves



1 can of organic pumpkin (2 cups)

½ cup Enjoy Life chocolate chips (dairy-free)

2 cups of brown rice flour

1 cup of arrowroot flour

½ cup coconut sugar

¼ cup maple syrup

½ cup coconut oil

4 eggs

1 tsp salt

1 tsp baking soda

2 tsps cinnamon

½ tsp nutmeg

¼ tsp ginger

¼ cup chopped pecans (optional)



  1. Preheat oven to 350 degrees.
  2. In a large bowl combine flours, coconut sugar, salt, baking soda, nutmeg, cinnamon and ginger.
  3. In another bowl whisk together pumpkin, eggs, coconut oil (slightly melted), and maple syrup.
  4. Add the wet ingredient to the dry and stir in chocolate chips.
  5. Pour into a loaf pan that has been coated with coconut oil and lightly dusted with brown rice flour. Sprinkle with chopped pecans.
  6. Bake for 60-75 minutes, or until toothpick comes out clean.

Enjoy with family and friends!


Pumpkin Spice Chocolate Chip Loaf



1 Response


October 10, 2016

I made this for my family over Thanksgiving weekend. They couldn’t believe that it was gluten-free!!! 5/5 stars, will definitely make again (and soon!)

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