[Vegan] Chocolate chip pumpkin bread

It s also gluten-free.


  1. Wet ingredients
  2. 1 cup 100% pure pumpkin pureé
  3. 1/4 cup 2 tablespoons pure maple syrup
  4. 1/4 cup 2 tablespoons coconut sugar
  5. 1 flax egg (1 tablespoon ground flax 3 tablespoons water whisk together set for 10 mins)
  6. Dry ingredients:
  7. 2 cups gluten-free oat flour
  8. 1/2 cup almond meal
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon baking powder
  11. 1 teaspoon ground cinnamon
  12. 1/2 teaspoon ground cloves
  13. 1/2 teaspoon ground nutmeg
  14. 1/4 teaspoon salt
  15. Add-ins:
  16. 3/4 cup vegan chocolate chips


  1. Preheat the oven to 350° F Line a standard loaf pan with parchment paper or greased foil Set aside
  2. Add the wet ingredients to a large bowl: pumpkin coconut oil maple syrup sugar flax egg and vanilla Whisk until well incorporated
  3. Add the dry ingredients: oat flour almond meal baking soda baking powder cinnamon cloves nutmeg and salt Whisk together until just incorporated making sure no flour patches remain Fold in chocolate chips
  4. Pour batter into prepared loaf pan and spread into an even layer Using a butter knife cut a slit down the top of the loaf making it slightly off center This will create a beautiful split on top of the loaf Optionally sprinkle and lightly press 1 1/2 tablespoons chocolate chips into the loaf
  5. Bake for 40-60 minutes Mine took 50 minutes Test for doneness by sticking a toothpick into the center of the loaf The toothpick will come out clean when the loaf is done
  6. Allow to cool on a cooling rack for 2-3 hours or until completely cool

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