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Bakerita

Chocolate Chip Vegan Pumpkin Bread (Gluten Free + Refined Sugar Free)

★★★★★ from 2 reviews

Bread· Breakfast· Chocolate· Dairy Free· Gluten Free· Pumpkin· Refined Sugar Free· Snacks· Vegan

11/6
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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.

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!

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.

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!

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.

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!

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.

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!

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!

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!

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!

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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!

Chocolate Chip Vegan Pumpkin Bread


★★★★★

5 from 2 reviews

  • Author: Bakerita | Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 12 slices 1x
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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!


Scale

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

  1. 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.
  2. Combine pumpkin puree, almond milk, coconut sugar, nut butter, coconut oil, vanilla extract, and flax meal, stirring to combine.
  3. Add oat flour, almond flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until combined. Fold in chocolate chunks.
  4. Pour into loaf pan and even out the top. Add chocolate chips on top and if desired, some chopped pecans.
  5. 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.
  6. 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.
  7. 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.

  • Category: Breakfast, Dessert, Snack
  • Cuisine: American

Keywords: pumpkin bread, vegan, chocolate

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Tag @bakeritablog on Instagram and hashtag it #bakerita

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!

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!

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!

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18 Comments

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Comments

  1. Mama Bear says

    November 6, 2018 at 2:06 pm

    What chocolate chips do you use to keep in with no refine sugar?

    Reply
    • Rachel says

      November 6, 2018 at 4:33 pm

      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!

      Reply
  2. Nicole says

    November 8, 2018 at 9:27 am

    Absolutely amazing!!!! Great recipe. :)

    Thank you!
    Nicole

    ★★★★★

    Reply
    • Rachel says

      November 8, 2018 at 2:10 pm

      So glad you’re loving it!! Thanks so much for sharing your feedback :)

      Reply
  3. Tiffany Sue says

    November 10, 2018 at 11:11 am

    Is the pumpkin purée from a can? Can I make my own out of squash?

    Reply
    • Rachel says

      November 10, 2018 at 11:35 am

      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 :)

      Reply
  4. Megan says

    November 16, 2018 at 8:02 am

    Is there something I can sub for oat flour or is it pretty crucial to the texture?

    Reply
    • Rachel says

      November 16, 2018 at 9:51 am

      Hi Megan, it definitely makes the best texture but you could probably sub more almond flour.

      Reply
  5. nancy says

    December 6, 2018 at 3:25 pm

    Does it have to be gluten free oat flour? or can it be regular?
    Thanks.

    Reply
    • Rachel says

      December 7, 2018 at 11:35 am

      Regular oat flour is fine! I just say GF to keep the recipe gluten free. Enjoy!

      Reply
  6. Hannah says

    October 12, 2019 at 8:19 am

    Can this be made into muffins?

    Reply
    • Rachel says

      October 14, 2019 at 9:44 am

      I haven’t tested it but it should be just fine!! :)

      Reply
  7. Ivana says

    October 22, 2019 at 11:06 am

    Is there something we can use instead of the flax meal?

    Reply
    • Rachel says

      October 22, 2019 at 11:22 am

      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.

      Reply
  8. Clare says

    November 13, 2019 at 7:28 pm

    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!

    ★★★★★

    Reply
    • Rachel says

      November 14, 2019 at 1:45 pm

      I’m so thrilled you’re loving the recipe, Clare! Glad it was a successful first foray into gluten-free vegan bread :)

      Reply
  9. Julia says

    November 2, 2020 at 3:27 pm

    Hi! In direction #5 you say to check the banana bread. Is the pumpkin the same timing? Thanks!

    Reply
    • Bakerita | Rachel Conners says

      November 4, 2020 at 8:13 am

      Oops, thanks for catching that typo! Yes all the same, just a miswrite on my part.

      Reply

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Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
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