This Vegan Pumpkin Bread Recipe is made with simple, plant-based ingredients and studded with dairy-free chocolate chips for a soft, gluten-free vegan pumpkin bread that tastes even better than your local bakery’s. Enjoy it warm or cold for breakfasts, snacks, or desserts!
- Vegan Pumpkin Bread Recipe
- Plant-Based Ingredients You’ll Need
- Health Benefits of Pumpkin
- How to Make the Best Vegan Pumpkin Bread Recipe with Chocolate Chips
- Baking Tips for Success
- How to Store
- Can I Freeze Vegan Pumpkin Bread?
- Common Questions About This Vegan Gluten Free Pumpkin Bread
- More Gluten-Free Quick Bread Recipes
Vegan Pumpkin Bread Recipe
However, apart from pumpkin pie, there’s one pumpkin recipe that seems to define the season before the rest. Know what we’re talking about? Yep! The infamous Starbucks pumpkin loaf!
Although it is delicious, it unfortunately isn’t gluten or dairy-free-friendly.
Until now, anyway, because our homemade vegan pumpkin bread is gluten-free, dairy-free, and every bit as delicious (if not more) than the original!
It’s sure to become your new go-to fall recipe for every occasion. Just don’t be surprised when all your friends and family are begging for the recipe.
Plant-Based Ingredients You’ll Need
This vegan gluten free pumpkin bread recipe comes together with simple ingredients, most of which you probably already have on hand. But if not, they’re super easy to find at your local grocery store!
- Gluten-Free Flour – For the best taste and texture, we use a blend of flours blending either gluten-free all-purpose flour or gluten-free oat flour with fine blanched almond flour.
Note: We use our homemade gluten-free all-purpose flour blend, but if you use a store bought gluten-free flour, you’ll want to double check the ingredient list and choose one without any added gums.
- Baking Essentials – Baking soda, baking powder, salt, and vanilla extract help enhance the flavor and consistency of the bread.
- Spices – Cinnamon, nutmeg, and ginger create the sweet, spicy taste we look for in pumpkin-flavored treats. You could also just use a pre-made pumpkin pie spice, if preferred.
- Flax Egg – Make this egg substitute by combining flax meal and water.
- Pumpkin Purée – Make sure to use pure pumpkin purée and not pumpkin pie filling which has added spices and sugar!
Note: Depending on the type of pumpkin purée you use (canned vs. fresh), your bread could bake up more brown in color or bright orange!
- Avocado Oil – Feel free to substitute coconut oil, if preferred.
- Sweetener – Raw sugar or fine coconut sugar combine with maple syrup to create a sweet, soft bread.
- Non-Dairy Milk – Any non-dairy milk such as almond milk, cashew milk, oat milk, or hemp milk can be used.
- Dairy-Free Chocolate Chips – We prefer Enjoy Life Foods Vegan Dark Chocolate or Mini Chocolate Chips, but any flavor and variety of vegan chocolate chips will taste great!
Tip: You could also include chopped nuts like walnuts or pecans for added flavor and a bit of crunch!
Health Benefits of Pumpkin
We love to use pumpkin all year long for a variety of gluten-free vegan pumpkin recipes! Not only is it tasty and versatile, but pumpkin is also full of health benefits, too. For instance, this winter squash is:
- An excellent source of vitamin A.
- Rich in vitamins C and B2.
- A good source of potassium, copper, manganese, and iron.
- High in fiber and low in calories.
How to Make the Best Vegan Pumpkin Bread Recipe with Chocolate Chips
The best thing about quick bread recipes is how, well, quick they are to make! With no proofing or kneading required, they come together with minimal prep time and a fairly short cook time so you can get in and out of the kitchen quickly!
- Prepare. Before you begin, preheat the oven, and line a loaf pan with parchment paper.
- Make the Flax Egg. Whisk the flax meal and water in a small bowl, and set the mixture aside to thicken.
- Combine the Dry Ingredients. In a large bowl, mix or sift the dry ingredients together.
- Whisk the Wet Ingredients. In a separate, large mixing bowl, whisk the pumpkin, oil, sugar, maple syrup, vanilla extract, and milk together until smooth. Then, gently fold the flax egg into the mixture.
- Combine the Wet and Dry Ingredients. Working in batches, add the flour mixture to the bowl of wet ingredients. Stir just until moistened and smooth. Gently fold in the chocolate chips.
Note: The batter will be thicker than normal bread. Do not add more liquid!
6. Bake. Pour the batter to the prepared loaf pan, and use a rubber spatula to spread and smooth out the batter. Transfer the pan to the oven, and bake until the top is golden brown and a toothpick can be inserted into the center and comes out clean or with just a few crumbs.
7. Cool. Allow the bread to cool in the pan. Then, transfer it to a cooling rack, and allow it to cool completely before slicing.
Baking Tips for Success
Although this bread is simple, there are a few crucial components that will contribute to its success.
- Measure Accurately. When it comes to baked goods, accuracy is crucial. For this reason, we highly recommend using a food scale to measure out all your ingredients. However, if this isn’t an option, using the spoon and level method is your next best option!
- Do Not Overmix. Be careful to combine your ingredients just until they are smooth and no streaks remain. Continuing to mix will only result in a dense, tough bread.
- Avoid Overbaking. Every oven bakes differently. So, keep a close eye on your vegan pumpkin bread, and pull it out as soon as the top is golden brown!
- Cool Completely. We know it’s hard to wait, but allowing plenty of time (we’re talking hours) for this bread to cool is the only way to ensure it doesn’t fall apart once sliced!
How to Store
If we’re being honest, this chocolate chip pumpkin bread doesn’t last long. However, if you do have leftovers, they can be wrapped with plastic wrap or aluminum foil and stored at room temperature for up to 3-4 days. Or, transfer them to the fridge for up to 1 week!
Can I Freeze Vegan Pumpkin Bread?
Yes! To freeze, allow your bread to cool completely to room temperature. Then, wrap it tightly in a layer of plastic wrap followed by a sheet of aluminum foil. Store it in the freezer for up to 3 months.
To enjoy, thaw your bread in the fridge overnight, and serve cold. Or, warm it up in the microwave.
Pro-Tip: Slice your bread before freezing, and store it with pieces of parchment paper between each piece!
Common Questions About This Vegan Gluten Free Pumpkin Bread
The most common reason pumpkin bread turns out tough is that the batter was overmixed. Be careful to stir just until the ingredients are combined!
If your bread turns out soggy, it’s likely because it was under-baked or not allowed to cool in the pan.
For this recipe, we recommend using canned pumpkin puree as it often has a smoother consistency and a slightly different taste. If preferred, fresh pumpkin purée can be used. Just make sure it’s very smooth, and measure carefully!
We haven’t tested it, but it should work! Just line a muffin pan, fill the cups ⅔ of the way full, and bake as normal, adjusting the time as needed until your muffins are cooked through. Also, keep in mind that the texture might vary!
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