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 1/4 cup all-purpose gluten free flour (or 1:1 gluten free flour)
- 1/2 cup oat flour (See NOTES to make your own)
- 1/2 cup almond flour
- 1/2 cup xylitol or 2/3 cup coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine kosher salt
- 1/2 teaspoon nutmeg
- 1 cup pumpkin purée
- 1/2 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
- 1/2 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. Add vanilla if using.
- 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.
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