If you’re ready to celebrate the incoming fall season or are pumpkin-obsessed, then you absolutely have to make Vegan Chocolate Chip Pumpkin Bread. This gluten-free loaf is made in one-bowl so it’s a no-mess, super easy bake that turns out perfectly every time. I love to mix in chocolate chips and sometimes nuts like walnuts, pecans, or pumpkin seeds for extra crunch. If you want more squash-centric recipes, try my Glowing Skin Soup, Vegan Butternut Squash Mac n Cheese, or Quinoa Butternut Squash Stuffing. This bread would pair perfectly as dessert when served with my Winter Wild Rice Salad or Hormone Support Pasta Bowls.
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Notes on Ingredients
- Flax egg: Make a flax egg by mixing together 1.5 tablespoons of ground flax and 4 tablespoons of water. Let it sit for about 5 minutes to thicken.
- Apple sauce: Use unsweetened, plain applesauce.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie filling. Love all things pumpkin? Make my Vegan Chocolate Chip Pumpkin Cookies next.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Vegan Chocolate Chip Pumpkin Bread?
- Prepare flax egg and preheat the oven to 375 degrees F.
- Line a loaf pan with parchment paper.
- To flax eggs, add pumpkin, mashed banana, maple syrup, and applesauce. Mix to combine. Next, add coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix. Add the water and mix again.
- Now add the oats, almond meal, and gluten-free flour and mix together. After, fold in the chocolate chips.
- Pour the batter into loaf pan and bake for 40-45 minutes.
- Remove from the oven and let the loaf cool for at least 20 minutes before removing from the pan. Let the loaf cool completely before slicing, at least an hour.
- Step 1: First, make a flax egg, preheat the oven to 350F, and line a loaf pan with parchment.
- Step 2: Then, mix all of the loaf ingredients together in a large bowl. Pour into a loaf pan and bake for 40-45 minutes. Let cool fully before serving and enjoy!
Commonly Asked Questions
To reduce the amount of sugar, omit the chocolate chips or use a stevia-sweetened chocolate chip. You could also replace some or all of the coconut sugar with a stevia or monk fruit sweetener.
Yes! Use my dairy-free cream cheese frosting recipe.
I like to use Bob’s Red Mill 1:1 Gluten-Free Flour but any 1:1 GF flour blend works.
I like to do a toothpick test. Stick a toothpick into the center of the loaf. If it comes out almost completely clean, that means the loaf is done! If it has some batter on it, continue to let the loaf cook and check it every couple of minutes.!
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Extra Helpful Tips
- To make the flax egg: mix together 1.5 tablespoons ground flax with 4 tablespoons water. Let it sit for 5-10 minutes until the mixture has thickened into a gel-like consistency.
- Don’t love chocolate? Feel free to omit the chocolate chips or replace them with another mix in like dried cranberries, pecans, or walnuts.
- Store this loaf in the fridge so it will last longer! (4-5 days)
- Let the loaf cool fully before slicing.
How to Store
Store this loaf for up to 3 days in an airtight container or cover with plastic wrap at room temperature to keep fresh. You can also store it in the fridge where it will last closer to 4-5 days.
If you tried this Vegan Chocolate Chip Pumpkin Bread or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Chocolate Chip Pumpkin Bread
Equipment
- 1 loaf pan
- 1 mixing bowl large
Ingredients
- 1 flax egg 1.5 tablespoon ground flax + 4 tablespoon water
- ¼ cup applesauce plain and unsweetened
- ¼ cup maple syrup
- ¾ cup pumpkin puree
- ⅓ cup coconut sugar
- 2 tablespoon banana mashed
- ¼ teaspoon sea salt
- 2 teaspoon baking soda
- ½ teaspoon cinnamon ground
- 1 teaspoon pumpkin pie spice
- ½ cup water
- 1 cup rolled oats gluten-free
- ½ cup almond meal
- 1 ¼ cup gluten-free all purpose flour I like Trader Joe's brand
- pumpkin seeds for garnish
- ½ cup chocolate chips
Instructions
- Prepare the flax egg in a large mixing bowl and preheat the oven to 375 degrees F.
- Line a loaf pan with parchment paper and set aside.
- To the flax eggs, add pumpkin, mashed banana, maple syrup, and applesauce. Mix to combine. Next, add coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix. Add the water and mix again.
- Now add the oats, almond meal, and gluten-free flour and mix together. After, fold in the chocolate chips.
- Pour the batter into loaf pan and sprinkle some pumpkin seeds or chocolate chips on top (optional).
- Bake for 40-45 minutes or until very golden brown and a toothpick comes out clean when inserted in the center.
- Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
- Let cool completely before slicing, at least an hour.
Notes
- To make the flax egg: mix together 1.5 tablespoons ground flax with 4 tablespoons water. Let it sit for 5-10 minutes until the mixture has thickened into a gel-like consistency.
- Don’t love chocolate? Feel free to omit the chocolate chips or replace them with another mix in like dried cranberries, pecans, or walnuts.
- Store this loaf in the fridge so it will last longer! (4-5 days)
- Let the loaf cool fully before slicing.
Cecilia says
Can I replace the almond meal on this recipe? My son is allergic to nuts…Thank you!
Danielle Keith says
hi! You could try oat flour!
Patricia Laird-Martin says
What can I substitute for bananas since I am allergic?
Danielle Keith says
Use more pumpkin instead!
Lauren says
How much more pumpkin? I am out of bananas and self-isolating right now! Have either of you tried this option?
Danielle Keith says
Same amount as banana
Katie says
I can’t have apple, so would it work if I use extra banana instead of the applesauce please?
Susan says
Hi, wondering if there’s a plant based flour that can be substituted. I love looking at your recipes and would like to try many, just need to figure out how to adjust some ingredients to my plant based diet. Thanks!
Danielle Keith says
Hi Susan! All of the flours I use are plant-based. The gluten-free flour I use is from Trader Joe’s and is 100% plant-based.
Terrence Smith says
Can’t have nut butters. Need totally oil free. Would love to try many of your recipes. Restricted diet went from 330#s to 185#over 5 years. Serious heart disease is virtually gone.
Danielle Keith says
Nut butter is oil-free. If you’re looking for fat-free, this recipe is not. 🙂
Jordan Stacy says
This pumpkin bread is the perfect recipe for fall!!! I love the addition of chocolate chips and pumpkin seeds.