Chocolate Chip Vegan Pumpkin Bread (Gluten Free + Refined Sugar Free)
This Chocolate Chip Vegan Pumpkin Bread is quick and easy to make in one bowl! It’s warm and flavorful with lots of pumpkin pie spice and chocolate chips. This gluten-free, refined sugar-free, and vegan pumpkin bread makes a perfect breakfast or snack! Thank you to Bob’s Red Mill for sponsoring this post.
I posted my paleo pumpkin bread recipe over 3 years ago, on my 22nd birthday, and don’t get me wrong – that chocolate chunk pumpkin bread is so delicious. It’s moist and sweet and full of spiced pumpkin flavor.
But these days, I’ve been following a more plant-based diet, and though I’m not fully vegan, I’m pretty close…so most of the time, there are no eggs in my house. Which means, naturally, that I needed to create a vegan pumpkin bread recipe.
For me, for all those times I don’t have eggs, and for you guys. Whether you’re vegan, or you also just don’t have eggs in your house! Either way, I think you’re going to be allll about this pumpkin bread. You certainly don’t have to be gluten-free OR vegan to be stoked on how good it is.
So, how do we make Chocolate Chip Vegan Pumpkin Bread??
It’s simple to bring together in just one bowl, and it only takes about 10 minutes. It has a good amount of pumpkin puree, which helps keep things super tender and moist. BUT, not so much that the pumpkin bread is too “wet” – which I’ve historically found to be an issue with pumpkin bread.
It’s sweetened with coconut sugar and some nut butter in there helps keep things super rich, while adding structure too. I used almond butter, but any kind of nut butter will do! Just be aware that if you add a more strongly flavored nut butter, like peanut butter, that flavor will come through a bit.
For the flours, I used blanched almond flour and oat flour, both from Bob’s Red Mill! They’re my go-to flour brand, which you probably know if you’ve spent some time with my recipes. Make sure you source the gluten-free oat flour if you’re strictly gluten-free because while oats are naturally gluten-free, they’re frequently subject to cross-contamination. Thankfully, Bob’s has a special GF oat flour that is processed in a GF facility.
We use the oat flour to provide structure and ensure the bread doesn’t get too wet. I haven’t experimented with any other kinds of flour in place of the oat, so I can’t make any guarantees if you’re trying to keep this paleo too!
You can’t have pumpkin bread without a hearty dose of pumpkin pie spice, so we add 2 teaspoons to the bread. If you don’t have pumpkin pie spice, I give alternate measures of the spices that go into pumpkin pie spice!
Finally, you’ve got to have chocolate chips! Well, you don’t have to, but I’d recommend it. If you want to skip them, you can use nuts instead or just keep it pure. You can also skip some of the chocolate chips and add nuts in their place, for a chocolatey nutty combo. mmmm – so good. Hope you guys love this recipe as much as I do!
PrintChocolate Chip Vegan Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 slices 1x
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Description
This Chocolate Chip Vegan Pumpkin Bread is quick and easy to make in one bowl! It’s warm and flavorful with lots of pumpkin pie spice and full of gooey chocolate chips. This gluten-free, refined sugar-free, and vegan pumpkin bread makes a perfect breakfast or snack!
Ingredients
- 1⅓ cups (325g) pure pumpkin puree
- ¼ cup almond milk or other dairy-free milk or choice
- ½ cup coconut sugar
- ¼ cup (64g) nut or seed butter of choice, I used almond butter
- ¼ cup (50g) coconut oil, melted
- 1 teaspoon vanilla extract
- 2 tablespoons flax meal
- 1 cup (120g) Bob’s Red Mill gluten-free oat flour
- 1 cup (96g) Bob’s Red Mill blanched almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 2 teaspoons pumpkin pie spice, or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves + ¼ teaspoon ground ginger
- ⅔ cup (4 oz.) chocolate chunks or chips, plus more for topping
Instructions
- Preheat oven to 350°F. Grease an 8.5” x 4.5″ loaf pan (you can also use a 9×5” pan) with coconut oil and/or line with parchment paper.
- Combine pumpkin puree, almond milk, coconut sugar, nut butter, coconut oil, vanilla extract, and flax meal, stirring to combine.
- Add oat flour, almond flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until combined. Fold in chocolate chunks.
- Pour into loaf pan and even out the top. Add chocolate chips on top and if desired, some chopped pecans.
- Bake for about an hour, or until a knife or toothpick inserted into the center comes out clean. If your loaf looks like it’s getting too brown, tent with tin foil on top after 45 minutes. If you’re using a 9×5” pan, check on the pumpkin bread after 40 tp 45 minutes.
- Once done, let cool in the pan for 15 minutes and then remove from pan and place on a wire rack to cool completely before slicing.
- Store leftovers tightly wrapped in plastic wrap, foil, or in a sealed container on the counter for up to three days, or store in the refrigerator for up to a week, or in the freezer for up to 6 months. I like to slice it and then freeze and heat a piece in the microwave when I want it!
Notes
To keep this bread refined sugar-free, I use Coconut Sugar Sweetened Chocolate Chip from Santa Barbara Chocolate. You can use the code BAKERITA for 10% off if you decide to order.
Keywords: pumpkin bread, vegan, chocolate
What chocolate chips do you use to keep in with no refine sugar?
Oops I’ll add a note about that to the recipe – I use the coconut sugar sweetened chocolate chips from Santa Barbara Chocolate. The code BAKERITA will get you $10 off!
Absolutely amazing!!!! Great recipe. :)
Thank you!
Nicole
★★★★★
So glad you’re loving it!! Thanks so much for sharing your feedback :)
Is the pumpkin purée from a can? Can I make my own out of squash?
I use canned but it should be fine to use homemade. If it seems super watery, I’d recommend cooking it down a bit in a saucepan after pureeing to thicken it up :)
Is there something I can sub for oat flour or is it pretty crucial to the texture?
Hi Megan, it definitely makes the best texture but you could probably sub more almond flour.
Does it have to be gluten free oat flour? or can it be regular?
Thanks.
Regular oat flour is fine! I just say GF to keep the recipe gluten free. Enjoy!
Can this be made into muffins?
I haven’t tested it but it should be just fine!! :)
Is there something we can use instead of the flax meal?
Hi Ivana, you could use ground chia seeds instead! You could also just leave it out and there shouldn’t be too much of an effect.
I’ve made vegan GF cookies; this is my first time at making vegan GF bread. I’m ready to completely switch to breads of this taste and quality. Thank you! Enjoyed this recipe very much!
★★★★★
I’m so thrilled you’re loving the recipe, Clare! Glad it was a successful first foray into gluten-free vegan bread :)
Hi! In direction #5 you say to check the banana bread. Is the pumpkin the same timing? Thanks!
Oops, thanks for catching that typo! Yes all the same, just a miswrite on my part.
Yummy! Not vegan but my hubs ate last of the eggs without me knowing, so had to find an eggless pumpkin choc chip bread recipe! This recipe did not disapoint! Will keep it uo my sleeve for vegan friends.
★★★★★
So glad you enjoyed it, Linz!! :)
This was great! I skipped the chocolate chips on the inside, and instead pressed them along with pecans onto the top. My family loved this with butter or some DF ice cream!
★★★★★
Oh my…this was SO GOOD! Minor tweaks were made (we’re oil free so I subbed applesauce and used tahini as the seed butter since that’s what I had on hand). It was the most MOIST & FLAVORFUL loaf! I’d made 2 others prior but yours is the only one I would make again (and again!) Thank you!
★★★★★
So so thrilled you’re loving it, Patty! Thanks so much for the feedback :D
Made this and it is delicious! So full of flavor and the texture is so nice!
The first thing you taste is all the yummy spice. Not sweet at all.
Will be making this often!
★★★★★
So glad you’re loving it, Gloria! Thanks for the feedback.