Pumpkin Chocolate Chip Bread (vegan + gluten free)

Megan
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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.

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! If I’m honest with you, I’ve never had a pumpkin bread before this one… but oh am I glad I tried it. 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!).

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.

The first time I tested this recipe, it was way too dry (hello oat flour!). The final product is perfectly moist without being mushy, it holds it’s shape, and the bursts of rich, melty chocolate chips paired with the perfectly spiced pumpkin bread is *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

• Gluten Free 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

• Spicespumpkin 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. Be sure to use my code BOOBOO for a discount.

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.

How To Make Pumpkin Chocolate Chip Bread

1. 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.

2. Preheat the oven to 350F. Line a 9×5 inch loaf pan with parchment paper.

3. Whisk together the dry ingredients: oat flour, almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, ground nutmeg, ground cloves and salt.

4. Whisk together the wet ingredients: pumpkin puree, coconut sugar, maple syrup, coconut oil, non-dairy milk, flax egg, and vanilla extract.

5. Combine the dry and wet ingredients and stir through until just mixed. Fold in the vegan chocolate chips.

6. Transfer the batter to the loaf pan and top with more vegan chocolate chipsBake for 55-60 minutes.

7. Remove the bread from the oven and place on a wire rack to cool completely. Then, slice and dig in!

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. If you make this recipe, please leave a comment below sharing your thoughts. It means a bunch!

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.

More Fall Inspired Recipes

Pumpkin Peanut Butter Cups

• Pumpkin Peanut Butter Blondies

Chai Donuts

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.
No ratings yet
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 loaf
Author: Megan

Ingredients

Instructions

  • Prepare the flax egg and preheat the oven to 350F. Line a 9x5 inch loaf pan with parchment paper.
  • 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 place on a wire rack to cool completely. Then, slice and dig in!

Video

Nutrition information is automatically calculated, so it should only be used as an approximation.

2 Comments

  • Christina

    October 1, 2023 at 12:01 pm

    Would you happen to have the nutrition facts? Can’t wait to try!

    1. Megan

      October 4, 2023 at 8:53 am

      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!

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