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!

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!

Ingredients for allergy-friendly vegan pumpkin bread

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

All-purpose (or 1:1) gluten free flour
Oat flour
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!

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.

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.

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! ❤️❤️

Vegan Pumpkin Bread with Chocolate Chips

★★★★★

5 from 8 reviews

Author: Lindsay Cotter
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 12 to 13 slices 1x

Print Recipe

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 2/3 cup coconut sugar
1 tsp baking soda
½ tsp baking powder
½ tsp fine kosher salt
½ tsp nutmeg
1 cup pumpkin purée
½ cup grapeseed oil or refined coconut oil (see notes for substitutes)
3 Tbsp maple syrup or honey (note- honey is not vegan)
3 to 4 Tbsp non dairy milk (depending on thickness of GF flour)
1 tsp vanilla (optional)
2 tsp apple cider vinegar
½ cup to 2/3 cup dark chocolate chips (we use Enjoy Life Foods Vegan Dark Chocolate or Mini Chocolate Chips)

Instructions

Preheat oven to 350°F.
Grease and flour a standard sized loaf pan.
In a large bowl, mix or sift together the flours, sugar, soda, baking powder, salt, and spices.
In a small bowl, whisk together pumpkin, oil, syrup, and milk. Vanilla extract optional.
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!
Fold in chocolate chips and pour into the prepared pan.
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.
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.