A slice of this gluten-free vegan chocolate chip pumpkin bread makes for the perfect healthy fall snack! This quick bread recipe is refined sugar-free and so easy to make.
Best Vegan Chocolate Chip Pumpkin Bread Recipe - Dairy-free, Gluten-free, Refined Sugar-free, Healthy
I hate to admit this, but I’m one of those people who firmly believes that pumpkin has a season. Sure, there are plenty of people that make pumpkin recipes year-round, but after December, I’m out. However, there is no holding back until that point!
Whether you want Pumpkin Spice Scones, Pumpkin Cheesecake Bars, or even Pumpkin Soup, there’s no better time to pumpkin-out like the fall. Aside from salted caramel, it’s my number one seasonal flavor favorite, but with all these options, it’s easy to get sucked into unhealthy options.
This easy, quick bread is my healthy answer to the classic Chocolate Chip Pumpkin Bread. This version is vegan and gluten-free, but also contains no refined sugar. Slightly spicy, moist, and flavorful, this pumpkin bread recipe is studded with dark chocolate chips. You could easily add some toasted pecans or walnuts for even more crunch!
What I love about this gluten-free pumpkin bread is that everyone in my family loves it. My picky four year old adores helping me assemble the ingredients and demolishes half the loaf after it comes out of the oven. My husband, who may have a gluten intolerance, is able to partake in a slice with his morning coffee. It’s not often that a healthy pumpkin bread recipe pleases so many palates.
How to Make Gluten-free Vegan Chocolate Chip Pumpkin Bread
Ingredient Notes
Gluten-free flour. If you haven’t already found a gluten-free flour you love, I recommend using Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. Not all gluten-free flours act the same because each blend is different. If you find that your gluten-free baked goods are gummy, look for a blend with less starch. Arrowroot, potato, or tapioca starch is important, but you do not want your blend to contain more than 50% of those ingredients combined, otherwise the resulting quick bread will be gummy. If you are using a starchier gluten-free flour, consider replacing the sorghum flour in this gluten free pumpkin bread recipe with almond flour to counteract by adding something dense.
Pumpkin. Shocking revelation: not all canned pumpkin purees contain only pumpkin. Some brands actually incorporate squash as well. Make sure what you buy clearly states 100% pumpkin.
Ground Flaxseed. Be sure to use ground golden flaxseed, not flax seeds. Since this vegan recipe does not include eggs, ground flaxseed helps to bind the pumpkin bread. If you aren’t sure what to do with all that flaxseed, my Irish Soda Bread or Strawberry Shortcakes are two great recipes to use it up!
Dairy-free Dark Chocolate Chips. If you are eating vegan or dairy-free, check that your chocolate chips do not have milk solids. I recommend Enjoy Life Dairy-free Chocolate Chips. You can use a good quality chocolate that is 85% cocoa or higher as well. If you are looking to reduce sugar, Lily’s Dark Chocolate Chips are also great, but not vegan.
Directions
To make this vegan chocolate chip pumpkin bread recipe,
Preheat oven to 350 degrees Fahrenheit. Grease a 9x5 inch bread loaf pan with a neutral oil or cooking spray and set aside.
Stir together flaxseed and water in a small bowl and set aside. In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, and spices. In a medium mixing bowl, combine apple sauce, maple syrup, pumpkin, almond milk, and reserved flax “egg” mixture. Stir until incorporated. Add wet ingredients into dry and mix until just combined. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely in the pan before removing and slicing.
Store leftover chocolate chip pumpkin bread in an airtight container on the counter for 3-4 days.
Tips, Tricks, and FAQs
My bread looked and felt done, but the center was still soft. Gluten-free baking is a finicky science. If a toothpick inserted into the center comes out clean, but you’re still worried, turn off the oven and let the chocolate chip pumpkin bread sit inside with the door closed for another 5 minutes.
Make sure all your ingredients are at room temperature. Consider the material of your loaf pan. Are you using metal or ceramic? Ceramic or stoneware takes longer to heat up which may require more time in the oven for the center to really bake through.
Can I use pumpkin pie spice instead? Absolutely! Pumpkin pie spice is essentially a blend of the spice listed in this recipe. However, you don’t always know the ratio in the mixture. I tend to like more ginger and less clove, so I wrote the recipe to suit my taste. 1 ½ to 2 tsp of pumpkin pie spice blend will suffice. But feel free to change around the ratios of the spices. If you like more cinnamon, use that instead. Omit the clove and use a bit more ginger. This vegan gluten-free pumpkin bread recipe is flexible.
Worried about the pumpkin bread sticking to your loaf pan? Try lining it with parchment. If you are using a metal loaf pan, you may encounter more difficulty with removing the bread. Spray or grease your loaf pan with a neutral tasting oil (avocado is a great healthy choice) and line with two sheets of parchment, cut to fit the pan with excess hanging over the sides. You’ll be able to easily lift the bread out of the pan after baking.
Pumpkin Bread Recipe Variations
- For a lower carb and paleo option, replace gluten-free flour and sorghum flour with 2 cups super-fine ground almond flour.
- Add ½ cup chopped pecans or walnuts
Other Easy Quick Bread Recipes you’ll love
Vegan Chocolate Chip Pumpkin Bread (GF)
A slice of this gluten-free vegan chocolate chip pumpkin bread makes for the perfect healthy fall snack! This quick bread recipe is refined sugar-free and so easy to make.
Ingredients
- 2 tbsp ground flaxseed
- 4 tbsp water
- 1 cup gluten-free flour
- 1/2 cup sorghum flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup unsweetened apple sauce
- 1/4 cup unsweetened almond milk
- 2/3 cup dairy-free dark chocolate chips
Instructions
Preheat oven to 350 degrees Fahrenheit. Grease a 9x5 inch bread loaf pan with a neutral oil or cooking spray and set aside.
Stir together flaxseed and water in a small bowl and set aside. In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, and spices. In a medium mixing bowl, combine apple sauce, maple syrup, pumpkin, almond milk, and reserved flax “egg” mixture. Stir until incorporated. Add wet ingredients into dry and mix until just combined. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the bread to cool completely in the pan before removing and slicing.
Store leftover chocolate chip pumpkin bread in an airtight container on the counter for 3-4 days.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 162Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 196mgCarbohydrates: 28gFiber: 3gSugar: 12gProtein: 3g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
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