Vegan Chocolate Chip Pumpkin Bread (Gluten Free)

By Jessica Hylton - - Updated

This moist Vegan Chocolate Chip Pumpkin Bread will win you and all your friends over! It’s gluten free, easy to make and tastes absolutely divine!

This moist Vegan Chocolate Chip Pumpkin Bread will win you and all your friends over! It's gluten free, easy to make and taste absolutely divine! via https://jessicainthekitchen.com

Woohoo!! Happy October!! I’ve been hit by the fall baking bug. It’s been a mood. A mood I know everyone around me is thoroughly enjoying. OKAY, okay I am also throughly enjoying this bug AND reaping the rewards.

Every now and then I get whammied with the baking bug. Back when I used to run my baking business, I was in that mood daily, 365. Now, it hits me in spurts, usually around holiday season (perfect excuse) and it’s usually pretty obvious here on the blog. Pumpkin cheesecake swirl brownies, baked apples with an oat crisp, and vegan banana bread type recipes tend to come dancing out and all I want to do is bake, bake and bake! Oh, and now this vegan chocolate chip pumpkin bread. Wow, this one is quite a treat.

Hold on to your hats, friends, it’s about to be a delicious ride.

 

This moist Vegan Chocolate Chip Pumpkin Bread will win you and all your friends over! It's gluten free, easy to make and taste absolutely divine! via https://jessicainthekitchen.com

This isn’t my first shebang with a pumpkin bread. When I first started Jessica in the Kitchen, I made one, that came with a hilarious story about the gas in my bakery oven being off the first three times. Since then, I’d like to think a whole lot has changed (my fashion sense included – Thank God) and I reworked this recipe to an even better version.

This moist Vegan Chocolate Chip Pumpkin Bread will win you and all your friends over! It's gluten free, easy to make and taste absolutely divine! via https://jessicainthekitchen.com

The funny thing is, this chocolate chip pumpkin bread was divine before, and loved by friends and family. This time though, it’s unbelievably moist, holds together better and is absolutely addicting. Needless to say, it’s hard to grab just one slice. Let me describe this pumpkin bread to you. It’s the best of what sweet breads have to offer. It reminds me of banana bread, without the banana, but with pumpkin instead to give it that soft and moist feel and texture. In every bite there’s a taste of fall thanks to the pumpkin spice, and it is undeniably good.

This moist Vegan Chocolate Chip Pumpkin Bread will win you and all your friends over! It's gluten free, easy to make and taste absolutely divine! via https://jessicainthekitchen.com

Oh, then there’s the chocolate chips. Pumpkin and chocolate go SO well together since pumpkin is so versatile. Regardless of the fact that it’s 84 degrees outside, you best bet I curled up with a blanket, my pumpkin spice matcha latte and this baby in front of Netflix. I promise this is so good and you won’t regret giving it a try.

Enjoy friends! P.S. spread the love and share some slices with your friends. They’ll love you for it.

Oh! In the best of pumpkin news: how adorable is this?! I think it fits in with Jessica in the Kitchen to the T.  Oh, and please find all the tiny pumpkins in the world and make this. It’s on my (endless) DIY list STAT.

This moist Vegan Chocolate Chip Pumpkin Bread will win you and all your friends over! It's gluten free, easy to make and taste absolutely divine! via https://jessicainthekitchen.com

Vegan Chocolate Chip Pumpkin Bread (Gluten Free)

by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 1 servings
Course Desserts
Keyword Dairy Free, Egg Free, Gluten Free, Soy Free, vegan, Vegetarian
Ingredients
  • 10 ounces all purpose gluten free baking flour - I used Bob's Red Mill*
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1 cup 175g coconut sugar
  • 1/3 cup coconut oil
  • 1/2 cup + 2 tablespoons almond milk
  • 2 teaspoons vanilla extract
  • 1/2 cup vegan chocolate chips tossed in 2 teaspoons flour
Instructions

Instructions

  • 1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 loaf pan.
  • 2. In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps.
  • 3. In a standing mixer, mix the sugar, pumpkin puree, and coconut oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute.
  • 4. Add the dry ingredients mix one cup at a time, working into the wet ingredients on a medium to low speed until it's all combined. Don't over mix - up to 2 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
  • 5. Stir in the chocolate chips with a spatula. "Pour" batter into the loaf pan.
  • 6. Bake for 45-50 minutes. The loaf is finished when a knife or tester comes out clean (except for maybe some chocolate on it). Enjoy friends!
NOTES
Notes
*If you don’t have a kitchen scale, the flour amount is technically 1 ¾ cups + 2 ½ tablespoons. However, I 100% recommend getting a kitchen scale since it is a lot more accurate than using a cup measurement. When scooping flour, you can end up scooping too much, resulting in a dry bread, or too little, resulting in a bread that doesn’t bake up enough. These are one of the kitchen scales (affiliate link) I recommend!
Please ensure that your gluten free baking mix has xanthan gum in it, else the bread will be crumbly!
by Jessica

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Recipe Rating




34 comments

  1. healthychik says:

    ever used coconut flour for this recipe?

    • Jessica says:

      Hi healthychik,

      No and it definitely wouldn’t work here. It would be way too dry and thick!

  2. Sam says:

    I just made this today and my goodness is it delicious!!!
    I made a few changes based on what I had/ didn’t have:
    – nuttalex instead of coconut oil
    – sweet potato puree instead of pumpkin
    – caster sugar instead of coconut sugar
    – I actually used a food processor (haha) cause I don’t have a stand mixer…
    – Oh, and I couldn’t find pumpkin spice/ was too lazy to look it up so I used the cinnamon and then just added some nutmeg (forgot I had allspice!)

    And one last thing… I made cupcakes cause I don’t have a loaf tin…

    It looks like I changed alot! But really, my substitutions aren’t too different from the ingredients list.

    Thanks for such a fabulous, gluten free, vegan recipe!!! Can’t wait to share the muffins with everyone 🙂

  3. Denise says:

    As I’m clicking through your recipes, I’m overwhelmed by so much goodness and yumminess! This is another one I want to try. I’m one to crave and make pumpkin-chocolate-chip-anything all year round! 🙂 You help make creating wonderful wholesome recipes so easy and straightforward. Your plentiful photos help me so much as I’m a visual person, too! I wanted to write a comment to let you know that I love your amazing blog and recipes, and your story is so inspirational and I wish you great success in everything you do!

    • Jessica says:

      Hi Denise,

      Aww that’s so kind of you!! Thank you so much for your sweet comment and well wishes!! I truly hope you enjoy this bread!!

      <3 Jessica

  4. DAWN says:

    Hi Jessica,

    I am on the KETO diet…..would I be able to substitute the flour and use almond flour if we can’t use coconut flour ((saw your response, below, about coconut flour))

    Thank you,

    Dawn

    • Jessica says:

      Hi Dawn,

      Can you have sorghum flour and brown rice flour on the KETO diet? Also, are you vegan?

  5. Amelia says:

    Hey I just wanted to know how many calories per serving this would be Thankyou

  6. Alexandra says:

    OH MY GOSH! This was such a big hit!! EVERYONE who tried it, loved it! So moist and I love that it was so simple to make. I’m making a double batch tonight! I’ve shared your recipe with all my friends!

  7. Barb says:

    I used Sarah bakes gluten free flour mix without the xanthum gum, and doubled the cinnamon and pumpkin spice. It came out delicious! My husband had 3 slices right away. I took a loaf to work and it disappeared almost immediately. Thank you so much for sharing this recipe.

    • Gavin | Jessica in the Kitchen says:

      Awesome! We’re glad that you were able to enjoy the recipe Barb. Thank you for writing such nice words about it!

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