Chocolate Chip Vegan Pumpkin Bread (Gluten-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 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 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, making all sorts of delicious vegan recipes, 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.
Whether you’re vegan, out of eggs, or just looking for a delicious pumpkin bread recipe, I think you’re going to be allll about this chocolate chip pumpkin bread. You certainly don’t have to be gluten-free OR vegan to be stoked on how good it is.
Why is this Vegan Pumpkin Bread so good??
- Made in one bowl
- Only takes about 10 minutes to mix up the batter
- Lovely pumpkin spice flavor
- Super tender and moist
- Loaded with chocolate chips
- Fluffy & soft texture
Ingredients & substitution tips
- Pumpkin Puree: make sure to use pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
- Dairy-Free Milk: I tend to use oat milk or almond milk, but any milk you have in your fridge will work.
- Coconut Sugar: you can replace this with another granulated sweetener, but avoid replacing with a liquid sweetener, as it will make the loaf too soft.
- Nut or Seed Butter: I usually go for almond butter here, but any nut or seed butter should work well. Just note that something strongly flavored like peanut butter will come across here.
- Coconut Oil: I like using refined coconut here to get rid of any coconut flavor.
- Vanilla Extract
- Flax Meal: this helps bind your loaf together in place of an egg.
- Gluten-Free Oat Flour: I always use Bob’s Red Mill, since it’s certified gluten-free and consistent in texture, so my loaves made with this always turn out deliciously. If you’re oat flour-free or grain-free, substitute with cassava flour.
- Blanched Almond Flour: once again, I always use Bob’s Red Mill because the texture is consistently super-fine and makes for the best pumpkin bread.
- Baking Soda, Baking Powder & Salt:
- Pumpkin Pie Spice: you can also do a custom blend of 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves + ¼ teaspoon ground ginger – or adjust to suit your tastes
- Chocolate Chips: feel free to leave these out for a more classic pumpkin bread, but I’m always adding chocolate to this loaf!
Not into chocolate chips? Well, we aren’t in the same place there, but if you’d rather skip them, this pumpkin bread recipe will still turn out deliciousness. 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.
More of my favorite vegan pumpkin recipes:
- Healthy Pumpkin Spice Syrup
- Pumpkin Oatmeal Cookies
- Pumpkin Pie Crumb Bars
- Chewy Pumpkin Blondies
- Easy Pumpkin Oatmeal
- Soft Pumpkin Chocolate Chip Cookies
- 30+ Healthy Pumpkin Recipes
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!
- 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
- 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 the prepared 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!
Keywords: pumpkin bread, vegan, chocolate