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★★★★★19 Comments

Vegan Pumpkin Bread with Dark Chocolate Chips (GF)

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by Lindsay Cotter Posted: November 18, 2019

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A slice of vegan pumpkin bread studded with dark chocolate chips makes for a delicious and healthy fall snack or dessert. This quick bread recipe is also gluten free, and it’s SO easy to make. What’s even better is that it’s allergy-friendly, but no one will believe that it is, because it tastes just like the real deal!

loaf of vegan pumpkin bread with dark chocolate chips

When the leaves on the trees start to change color, it’s my signal to start baking all of the things with pumpkin. I can’t resist! Some of my favorites include:

Slow Cooker Pumpkin Spice Trail Mix (Paleo + Vegan Friendly)

Pumpkin Frittata

And of course, loaves and loaves of pumpkin bread!

Pumpkin bread is a family favorite treat that we serve to neighbors and friends around the holidays. Oh, and at brunch! But our family recipe isn’t gluten free, no vegan. In fact, far from it. Haha!

The thing is, so many people, especially kids, have allergies these days, I think we should make the bread enjoyable for them, too!

Gluten Free Pumpkin Oatmeal Bread used to be my all-time favorite pumpkin bread recipe, but it’s been replaced. Because who can resist dark chocolate chips? Not this girl!

This recipe for vegan pumpkin bread with dark chocolate chips is gluten free and dairy free, so it’s 100% allergy friendly!

Straight on view vegan pumpkin bread topped with dark chocolate chips in silver bread pan

Ingredients for allergy-friendly vegan pumpkin bread

All dry ingredients for vegan pumpkin bread arranged together in measuring cups.

I created this easy quick bread recipe using the perfect blend of gluten free flours. You’ll need these three varieties:

  1. All-purpose (or 1:1) gluten free flour
  2. Oat flour
  3. Almond flour

If you can’t find oat flour at the store, you can make your own. I have done this several times when baking cookies or breads. Remember this festive vegan cookie recipe? I used homemade oat flour!

It’s super quick and easy to do! Just add rolled oats to the bowl of a food processor or blender, attach the lid, then process until a fine powder forms. See? Quick and EASY!

overhead view food processor bowl with dry ingredients for pumpkin bread blended together.

In addition to the flours, the only other “special” ingredient you will need is a sweetener substitute. I use either xylitol or coconut sugar. Another option is monk fruit sugar. I like to use it as a sugar substitute in recipes because it measures cup for cup to regular sugar.

To keep this recipe vegan, we’ll also be sweetening the pumpkin bread with maple syrup. If you aren’t vegan, you can use honey instead of the syrup if you want to.

Tips for mixing Vegan Pumpkin Bread Batter

We’re using a combination of baking soda/powder and an acid (apple cider vinegar) to help the batter rise, when baking. This will be replacing eggs. That being said, it is KEY for you to sift the flours together and then DO NOT OVERMIX when combining the wet with the dry. Otherwise your bread might be a bit of a brick loaf. Haha, still delicious, but dense.

Here’s that the batter looks like before you pour into the pan. It’s pretty thick (and delicious) before baking, but it will spread out nicely.

bread batter with pumpkin and chocolate chips in clear mixing bowl with wooden spoon
Two hands holding a metal loaf pan filled with vegan pumpkin bread batter topped with dark chocolate chips being carried to oven.

Can you freeze quick bread?

You sure can! Just wait for the loaf to cool completely first. Next, wrap it tightly in a layer of plastic wrap followed by a sheet of aluminum foil. Don’t forget to label it! It keeps well frozen for about 3 months.

Storage

If you won’t be freezing the pumpkin bread, store it in an airtight container or wrap it in a layer or two of plastic wrap or foil. You can store it either in the fridge or at room temperature. It will stay fresh up to 5 days at room temp and up to a week if you store it in the refrigerator.

Overhead view vegan pumpkin bread in loaf pan topped with dark chocolate chips.
Macro view pumpkin bread slices topped with dark chocolate chips.

Trust me; this healthy vegan pumpkin bread will be a hit at your next holiday gathering! How can I be sure of this? Well, the entire loaf of bread was devoured at our gluten free holiday open house! ❤️❤️

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loaf of vegan pumpkin bread studded with dark chocolate chips

Vegan Pumpkin Bread with Chocolate Chips


★★★★★

4.9 from 10 reviews

  • Author: Lindsay Cotter
  • Total Time: 1 hour 5 minutes
  • Yield: 12 to 13 slices 1x
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Description

A slice of vegan pumpkin bread studded with dark chocolate chips makes for a delicious healthy fall snack! This quick bread recipe is also gluten free and SO easy to make!


Ingredients

Scale
  • 1 ¼ cup all-purpose gluten free flour (or 1:1 gluten free flour)
  • ½ cup oat flour (See NOTES to make your own)
  • ½ cup almond flour
  • ½ cup xylitol or ⅔ cup coconut sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine kosher salt
  • ½ teaspoon nutmeg
  • 1 cup pumpkin purée
  • ½ cup grapeseed oil or refined coconut oil (see notes for substitutes)
  • 3 Tablespoons maple syrup or honey (note- honey is not vegan)
  • 3 to 4 Tablespoons non dairy milk (depending on thickness of GF flour)
  • 1 teaspoon vanilla (optional)
  • 2 teaspoon apple cider vinegar
  • ½ cup to ⅔ cup dark chocolate chips (we use Enjoy Life Foods Vegan Dark Chocolate or Mini Chocolate Chips)

Instructions

  1. Preheat oven to 350°F.
  2. Grease and flour a standard sized loaf pan.
  3. In a large bowl, mix or sift together the flours, sugar, soda, baking powder, salt, and spices.
  4. In a small bowl, whisk together pumpkin, oil, syrup, and milk. Add vanilla if using.
  5. Add wet mixture to dry; stir, then add in the apple cider vinegar. Combine until just moistened. Do not overmix. The batter will be very thick!
  6. Fold in chocolate chips and pour into the prepared pan.
  7. Bake 40 to 50 minutes or until top of loaf is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If outside starts to brown faster than the middle is cooking, cover with foil and continue to bake until center is done.
  8. Allow the bread to cool in the pan for 20 minutes. Use a butter knife to gently loosen bread from sides of pan, then invert onto a cooling rack.

Notes

How to make oat flour

  • To make oat flour, just place rolled oats into the bowl of a food processor or high speed blender. Then process until it becomes a fine powder.

Oil replacement – Vegan butter, melted, may be used as replacement

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: snacks
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 225
  • Sugar: 11.8 g
  • Sodium: 201.2 mg
  • Fat: 10.5 g
  • Saturated Fat: 1.2 g
  • Carbohydrates: 27.9 g
  • Fiber: 1.5 g
  • Protein: 2.3 g
  • Cholesterol: 0.1 mg

Keywords: vegan pumpkin bread, quick bread recipe, dark chocolate chips, gluten free quick bread

We have a new cookbook!

Allergy Friendly Recipes for Everyone Around The Table! Pre-order here

vegan bread with pumpkin and chocolate slices

And just like that, my very first pumpkin recipe for Fall is published. Haha, took me long enough!

Favorite Holiday Quick Bread? Do tell!

Cheers,

LC


MORE HEALTHY YEAST-FREE BREAD RECIPES HERE!

This recipe is part of our Healthy Yeast-free Bread Recipes collection. Check it out!

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Categories: Dairy-Free, Desserts, Egg-Free, Gluten-Free, Nightshade-Free, Oven, Snacks and Appetizers, Vegan, Vegetarian Tags: pumpkin, quick breads

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Bev

    10/24/2022 at 12:32 PM

    Loved the taste of the bread! However when slicing, my loaf tends to crumble instead of slicing cleanly. How can I avoid this in the future? Definitely want to make this bread again!

    ★★★★

    Reply
    • Avatar photoLindsay Cotter

      10/25/2022 at 8:29 AM

      Hi Bev! What brand of GF flour did you use? If it had more starch vs protein it could be due to that. Or over mixing. If that happens still again, try sticking it in fridge or even freezer to firm up before slicing.

      Reply
  2. Belle

    12/17/2021 at 1:20 PM

    Hands down my fav bread! Looove it :))))))

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      12/18/2021 at 2:11 PM

      Me too friend. <3

      Reply
  3. mary humphries

    11/27/2019 at 11:14 AM

    The list of ingredients included apple cider vinegar but nowhere does the recipe say to add it. However, the recipe references vanilla as a possible addition to the wet ingredients. What is correct? Use both?

    Reply
    • Avatar photoLindsay Cotter

      11/27/2019 at 11:47 AM

      Ack, sorry! Updated now. You can use both. Vanilla isn’t needed but tasty. Mix the apple cider in last with wet ingredients.
      Add wet mixture to dry; stir, then add in the apple cider vinegar. Combine until just moistened. Does that make sense?

      Reply
  4. Ann

    11/26/2019 at 3:28 PM

    Hello Lindsay!
    I made this vegan pumpkin bread for my family over the weekend. All of your useful recommendations helped me a lot. The result looked so powerful. Everyone went nuts over this healthy fall dessert. My husband kept sneaking into the kitchen to get more. This pumpkin bread has all chances to become a family favorite treat. I’m so happy that I’d found this recipe.
    Thank you A LOT for sharing such a brilliant idea. Look forward to your new awesome recipes. I adore your blog. Keep it up!

    Best wishes,
    Ann

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/27/2019 at 11:48 AM

      Oh I am so glad! Thanks for the feedback Ann!

      Reply
  5. Suzy

    11/25/2019 at 9:40 AM

    This was so good! Really loved that it was gluten free!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/25/2019 at 5:34 PM

      Oh yaayy! Glad to hear that Suzy!

      Reply
  6. Katie

    11/22/2019 at 9:21 PM

    This bread is so good and the texture is amazing! I love the use of maple syrup. It adds the perfect flavor to the pumpkin!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/24/2019 at 4:15 PM

      I knew you’d like that maple. 😉

      Reply
  7. Toni

    11/21/2019 at 6:48 AM

    It is so good!! My kids really loved it!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/21/2019 at 9:35 AM

      Yaayy! Glad to hear that Toni!

      Reply
  8. Laura

    11/20/2019 at 9:01 PM

    This bread was so delicious! My kids are already requesting it again!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/21/2019 at 9:38 AM

      Yes!! That’s always a great sign, right?! Thanks for coming back to let me know!

      Reply
  9. lisa

    11/20/2019 at 8:00 AM

    it’s so helpful to have a recipe that is not only gluten free, but vegan! the perfect addition to the thanksgiving dessert spread… everyone will have something!

    ★★★★★

    Reply
  10. Cheryl S

    11/20/2019 at 7:28 AM

    Sending this to my niece to make for Thanksgiving! It’s just what she was looking for.

    ★★★★★

    Reply
  11. Lauren Kelly

    11/20/2019 at 7:15 AM

    This is the perfect texture and so delicious! My kids love it too.

    ★★★★★

    Reply

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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