Pumpkin Chocolate Chip Bread (Vegan & Gluten Free)
Easy to make and filled with fall flavors, this Pumpkin Chocolate Chip Bread is the perfect treat! It’s vegan, gluten free & refined sugar free.
A moist, tender crumb filled with aromatic fall flavors, sweet pumpkin, and bursts of rich chocolate chips. That’s exactly how I would describe this Pumpkin Chocolate Chip Bread.
Picture this: it’s Sunday morning, the grass is still dewy, the leaves are falling, you light your favorite fall candle (cinnamon for me), put on your favorite record and bake this nourishing Pumpkin Chocolate Chip Bread. Sounds like the perfect start to the day to me!
I’ve never had a pumpkin bread before this one. It’s the perfect sweet tooth cure, grab & go breakfast, or afternoon snack. Especially when it’s warmed up and the chocolate starts to melt a bit… SO good.
The best thing about this loaf is that it’s vegan, gluten free, refined sugar free, dairy free and egg free – making it perfect for bringing to fall gatherings where there might be food allergies, gifting, or enjoying on your own (like I do).
This nourishing pumpkin bread is made with an oat flour base and uses canned pumpkin puree (so much easier than getting an actual pumpkin, but if you want, that should work too!).
The first time I tested this recipe, it was way too dry (hello oat flour!).
But the final recipe test came out perfectly moist (without being dense), held it’s shape, and the bursts of melty chocolate chips paired with the warm spices are *chefs kiss*.
Pumpkin and chocolate chips are one of my favorite flavor combinations. I feel like not a lot of people associate the two together, but I find that the flavors compliment each other so well. So that’s the inspiration behind this bread. For some reason, I feel like I need to add chocolate chips to everything. Just me? Okay, I’m fine with that. LOL.
Pumpkin Chocolate Chip Bread Ingredients
- Oat Flour – you can buy oat flour or make your own by blending rolled oats or quick oats in a blender until a fine flour forms. To keep this recipe gluten free, be sure to use certified gluten free oats.
- Almond Flour – make sure to use blanched almond flour.
- Pumpkin Puree – canned pumpkin puree. Make sure to use pumpkin puree, not pumpkin pie filling.
- Coconut Sugar – the all natural sweetener.
- Maple Syrup – another all natural sweetener.
- Coconut Oil – use refined coconut oil as it has a neutral flavor.
- Ground Flaxseed – to make the flax egg.
- Non-Dairy Milk – any kind will work. I used soy milk.
- Vanilla Extract
- Baking Powder and Baking Soda – to help the bread rise.
- Spices – pumpkin pie spice, cinnamon, ground nutmeg, ground cloves and salt.
- Vegan Chocolate Chips – I always use the brand Hu Chocolate. It’s made with clean ingredients and is refined sugar free. You can shop with my code booboo for a discount.
How To Make Pumpkin Chocolate Chip Bread
- Prepare the flax egg by mixing 1 tbsp of ground flaxseed with 2 tbsp water in a small bowl and set aside for 5 minutes.
- Preheat the oven to 350F. Line a 9×5 inch loaf pan with parchment paper.
- Whisk together the dry ingredients: oat flour, almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, ground nutmeg, ground cloves and salt.
- Whisk together the wet ingredients: pumpkin puree, coconut sugar, maple syrup, coconut oil, non-dairy milk, flax egg, and vanilla extract.
- Combine the dry and wet ingredients and stir through until just mixed. Fold in the vegan chocolate chips.
- Transfer the batter to the loaf pan and top with more vegan chocolate chips. Bake for 55-60 minutes.
- Remove the bread from the oven and place on a wire rack to cool completely. Then, slice and dig in!
How to Enjoy Pumpkin Chocolate Chip Bread
Personally, I love to warm up a slice in the oven and top it with some almond butter for the ultimate indulgent treat! But however you enjoy it, it’s sure to be delicious.
More Fall Dessert Recipes
- Pumpkin Peanut Butter Cups
- Pumpkin Peanut Butter Blondies
- Mini Vegan Pumpkin Cheesecakes
- Pumpkin Stuffed Dates
- Vegan Pumpkin Donuts
- Chai Donuts
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Pumpkin Chocolate Chip Bread (Vegan & Gluten Free)
Ingredients
- 1 1/2 cups oat flour, use certified gluten free as needed
- 1 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 3 tbsp coconut oil, melted
- 3 tbsp non-dairy milk
- 1 tbsp ground flaxseed
- 2 tbsp water
- 1 tsp vanilla extract
- 1/2 cup vegan chocolate chips, plus more for topping
Instructions
- Prepare the flax egg and preheat the oven to 350F. Line a 9x5 inch loaf pan with parchment paper.
- Make the flax egg by mixing together the ground flaxseed and water. Set aside to gel for 5 minutes.
- In a bowl, whisk together the oat flour, almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, ground nutmeg, ground cloves and salt.
- In another bowl, whisk together the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, non-dairy milk, flax egg and vanilla extract.
- Add the dry ingredients to the bowl with the wet ingredients and stir through until just mixed. Fold in the vegan chocolate chips.
- Transfer the batter to the loaf pan and top with more vegan chocolate chips. Bake for 55-60 minutes.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely. Finally, slice and serve!
The advertisement box is covering the top part of the recipe. I’m viewing this on my iPad. I have mentioned this before. I can’t specify the volume measurements.& the 1st ingredient.
Hi Michelle, I’m looking into this to see if there’s a way to adjust the layout to improve your experience. In the meantime, you can always hit the “print recipe” button on any of my recipes and it will take you to a page that shows the full recipe with no ads. Happy baking!
Would you happen to have the nutrition facts? Can’t wait to try!
Hi Christina, I don’t typically do nutrition facts but I did plug the recipe into the VeryWellFit online calculator and it looks to be just under 200 calories per serving. 🥰 I hope you enjoy!