Fluffy Pumpkin Bread Bars
I released these beloved chocolate chip pumpkin bread bars into the Instagram world in late 2021 as a recipe preview for my fall-inspired, warming & nourishing, bulk-prep cookbook, Batch!
Years later and they are still a HUGE HIT every time pumpkin season rolls around. I’m also not judging if it’s always pumpkin season for you because, can relate.
These come together so quickly and easily and have delicious, accessible, nourishing ingredients.
Fluffy Pumpkin Bread Bars
Prep time | 5-10 mins
Cook time | 45-50 mins
Serves | 12-18
Ingredients
2 eggs
1.5 cups pumpkin (about 1 can)
4 TBS softened butter or ghee
1 cup milk
2 tsp vanilla
1 cup granulated (coconut, brown, or white) sugar
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
4 tsp pumpkin pie spice seasoning blend
4 TBS collagen (optional!)
2 cups cassava flour or all-purpose gluten-free blend (wheat, etc work, too!)
1.5 cups chocolate chips (about 9 oz)
Instructions
Preheat oven to 350.
Combine wet ingredients (eggs, milk, vanilla, pumpkin, ghee or melted butter) and sugar in a large bowl and whisk well.
Add in dry ingredients, besides flour and chocolate chips, and stir to combine.
Add in flour and mix gently until incorporated. You don’t need to over-mix! Fold in the chocolate chips.
Transfer mixture to a 9 by 13 oven safe dish and bake for 45-50 minutes, checking the center for doneness.
Let cool, cut into 12-18 bars!
Recipe Notes
If you want to half the recipe, use an 8 by 8 pan and bake for 25 minutes!
Cassava flour and an all-purpose gluten free flour work great for this. I have had others use wheat flour, einkorn, etc - you may have to play around with liquid to flour ratio with those!
Enjoy, friends! If you want more absolutely delicious recipes, head to my meal plans and cookbooks!
