Vegan Chocolate Chip Pumpkin Bread
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!
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 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.
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.
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.
Vegan Chocolate Chip Pumpkin Bread (Gluten Free)
This moist Vegan Chocolate Chip Pumpkin Bread will win you and all your friends over! Itβs gluten free, easy to make and tastes absolutely divine!
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 coconut sugar 175g
- 1/3 cup coconut oil melted
- 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 technicallyΒ 1 ΒΎ cups + 2 Β½ 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 scalesΒ (affiliate link) I recommend!
Please ensure that your gluten free baking mix has xanthan gum in it, else the bread will be crumbly!
Nutrition
Calories: 258kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Sodium: 305mg | Potassium: 50mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3813IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
by Jessica
This was so delicious and it made my whole house smell like the fall! Not too sweet and perfect start to my day. I substituted half of the coconut oil for apple sauce and it turned out really well! Thank you π
This is the most amazing vegan dessert/bread Iβve made and Iβve tried numerous recipes. I did change it up a bit and use 1:1 flour and Lakanto baking sugar. I had to take a small slice and walk away from it so that I didnβt eat most of it in one sitting. Absolutely delicious!!!
Oh wow we’re so happy to hear this Jeanna Marie! Thank you!
I have an almond allergy, is any dairy free milk able to be used for this recipe?
Hi Jessica,
Yes! You can use any one! π
The recipe ask for coconut oil it didnt say melted so i added in unmelted, its not mixing in to pumpkin and sugar well. I hope I donβt have a failure on my hands and have to throw out. Most recipes say if it needs to be melted
Help
Hi JoAnn,
I hope it came out well! It should be melted coconut oil.