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
Chocolate Chip Vegan Pumpkin Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 12 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
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 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!
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.
I cannot eat coconut sugar, so would it be okay to switch it with brown sugar? Thank you!
Yes, absolutely! Enjoy :)
it was the best thing in the WHOLE INTIER WORLD!!!!!!!!!!!!!!!!
SO glad you loved it!!
Hi Rachel,
I was wondering if it is ok to substitute coconut oil with avocado oil not just for this recipes but for most of your recipes?
For this recipe it will work, but I wouldn’t recommend that for any recipes where the coconut oil is used to help things firm up (most no-bake treats this applies).
This is one of my favorite recipes! Been making this since 2020 and it never disappoints!!!
What a compliment! So glad you’re loving it, Patrice.