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Vegan Chocolate Chip Pumpkin Bread
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Vegan Chocolate Chip Pumpkin Bread

1-bowl plant-based pumpkin bread that is gluten-free, oil-free and beyond delicious. Moist, perfectly sweetened, and perfect for fall. 
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 1 flax egg 1.5 tbsp flax + 4 tbsp water
  • 1/4 cup applesauce
  • 1/4 cup maple syrup
  • 3/4 cup pumpkin puree
  • 1/3 cup coconut sugar
  • 2 tbsp mashed banana
  • 1/4 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 cup water
  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 1/4 cup gluten-free all purpose flour I like Trader Joe's brand
  • raw pumpkin seeds for garnish
  • 1/2 cup chocolate chips

Instructions

  • Prepare flax egg in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  • Get loaf pan ready by lining it 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 sprinkle some pumpkin seeds on top (you can even do chocolate chips if you want)
  • 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.
  • Once completely cooled off, store in a covered container or cover with plastic wrap at room temperature to keep fresh.

Notes

Feel feel to omit chocolate chips if you don't want the added sugar. You can sub nuts or raisins or just omit entirely.