Healthy Pumpkin Chocolate Chip Bread (Vegan & Gluten Free)

Preparation 10 min Cook Time 50 min Serves 1     adjust servings


  • 4.6 ounces brown rice flour
  • 4.4 ounces “sweet” sorghum flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon cardamom and 1/4 teaspoon nutmeg)
  • 1 cup pumpkin puree
  • 1 cup coconut sugar
  • 1/3 cup coconut oil
  • 1/2 cup + 2 tablespoons coconut milk
  • 2 teaspoons vanilla extract
  • 1/2 cup vegan chocolate chips, tossed in 2 teaspoons sorghum flour


  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 5 loaf pan.
  2. In a mixing bowl, mix all the dry ingredients and whisk together.
  3. In a standing mixer, mix the pumpkin puree, the coconut oil and the coconut milk until combined for about 2 minutes. Add in the vanilla extract.
  4. Add the dry ingredients mix a 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 mixture won't be thin, and will be a little thick.
  5. Stir in the chocolate chips with a spatula.
  6. "Pour" batter into the loaf pan.
  7. Bake for 45-50 minutes. The loaf is finished when a knife or tester comes out clean (except for maybe some chocolate on it).


Recipe Notes

It's VERY important to weigh out your flour in gluten free baking so as to get accuracy! Please use a kitchen scale rather than a cup measurement to weight them out - gluten free flours do not weigh as much as gluten flours.

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