Gingerbread Peanut Butter Pumpkin Loaf

Name: Gingerbread Peanut Butter Pumpkin Loaf
Prep time: PT10 MINS
Cook time: PT35 - 40 MINS
Yield: 10
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Baking Easy Gingerbread Peanut Butter Gluten-Free Snack Idea

This Gingerbread Peanut Butter Pumpkin Loaf is ridiculously easy - just one bowl, a handful of ingredients, and you’re good to go. Naturally gluten-free, this loaf is soft, spongy, utterly irresistible and may disappear faster than you think!

Prep 10 mins

Cook 35 - 40 mins

Serves 10

Equipment Needed

Mixing bowl, measuring scales, 2lb loaf tin, spatula, baking parchment

Ingredients

60ml maple syrup
185g Gingerbread Peanut Butter
185g pumpkin puree, we used this
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp all spice
⅛ tsp ground cloves
⅛ tsp ground nutmeg
1 tsp vanilla essence
¼ tsp sea salt
100g dark chocolate chunks
3 eggs

Method

1.) Preheat your oven to 190°C / 170°C fan, a line a 2lb loaf tin with baking parchment.

2.) Combine all the ingredients, except the chocolate chunks, in a large bowl and stir until thoroughly mixed.

3.) Fold in the chocolate chunks, saving around 15g for later.

4.) Pour the batter into the prepared tin, and scatter the remaining chocolate chunks across the top of the loaf.

5.) Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the top is fully set. Remove from the oven and let the loaf cool for 30 minutes before slicing and enjoying.

Recipe Notes

For the ultimate peanut butter indulgence, treat yourself to slices of the loaf spread with more Gingerbread Peanut Butter. Store any leftovers in an airtight container in the fridge for up to 5 days.