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)
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
- 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
*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 make 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
I spaced out! In the directions it never says when to add the pumpkin pie spice or the cinnamon…so I totally forgot to add those. They (I used a muffin tin) still came out yummy though!
Hey Alexis,
I’m so glad you really enjoyed them!!
Jessica! This was so delicious! Each week I make a loaf of something for my husband & I as part of our breakfast meal prep. This past Sunday (8/8/17), I made this Chocolate chip pumpkin bread and when I got to the kitchen the next morning there was about half a loaf left. Now we did sample some on Sunday evening but not enough to only have half a loaf remaining. This is definitely going to be one of our new favs, year-round. Not only was it moist but it was truly a delight, and very easy to make. As we speak I’m trying to talk my husband in to letting me bake a second loaf to get us through the week.
Hey LeTia,
I’m so happy to hear you guys enjoyed it so much!! The fact that it was almost DONE by the next morning is a real compliment hahah!! Thanks so much for your comment and for your feedback!!
I didn’t have any gluten free flour so I used spelt flour.
We don’t really use pumpkin purée or pumpkin spice in Germany…..wasn’t easy to find the spice 🙈 But totally worth it!
We just love this bread. And it’s still healthy 😊 I don’t feel toooo bad if my little one asks for a second slice (if my hubby didn’t eat it all🙄)
Thank you Jessica
Hey Franziska,
So happy to hear you and your family enjoyed this so much!! Haha yes it tends to disappear so quickly!! You’re so welcome!!
What an awesome treat this was! I used a mixture of brown rice flour, spelt flour and APF, and a very generous helping of chocolate chips and this was a perfection!!! Thanks Jessica!
Hey Kimchi.With.Maplesyrup (cool name haha!),
I’m so glad that you enjoyed!! Love the mix you used too. You’re so welcome!!
The vegan pumpkin bread is amazing. It was my first time to bake with coconut sugar and I really like how mellow the sweetness turned out to be. Thanks for this recipe 💛 This is a new staple to my sweetbreads recipe collection.
Hey Dena,
I’m so happy that you enjoyed!! You’re so so welcome!! <3 I also love coconut sugar too!
I was confused as how much flour too use so I I did 1 1/4 cup and used regular flour. Waiting for it too cool down now!! Soooooo excited cuz it smells soo good!!
Hey Leslie,
The cup amount is in the notes section! I hope it turned out great for you!!
Can I make this recipe as cupcakes? How should I adjust bake temp and time?
Hi Crystal,
Yes! Same temperature, bake for about 22 minutes. I hope you enjoy!
Do I have to modify anything if I use all purpose flour?
Hey Nancy,
No you don’t! I hope you enjoy!!
Your vegan chocolate chip pumpkin bread is awesome, fantastic , amazing!!!
It’s so moist and flavorful my family went crazy over it. I usually bake my Moms recipe which is loaded with eggs and oil, but decided to try your recipe . It is our new favorite thank you for sharing your recipe with us. I look forward to future recipes on your page. Happy Thanksgiving 🍁🍂🌰
Hey Jan,
Aww I’m SO happy to hear this!! What a compliment!! Happy Thanksgiving to you too when it comes and I hope you enjoy my other recipes!! 🙂 <3
Can I substitute apple sauce or some other alternative to the coconut oil? My husband has to watch his sat fats .
Hey Jan,
I’m not sure, I haven’t used it with that and I’m not sure it would add the same moisture level. If it works for you please let me know though!
ever used coconut flour for this recipe?
Hi healthychik,
No and it definitely wouldn’t work here. It would be way too dry and thick!
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 🙂
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!
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