Name: Vegan Gluten-Free Pumpkin Bread With Chocolate Chips
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2 cups Gluten-Free All Purpose 1:1 Flour ((that contains xanthum gum)); 1/2 cup Blanched Almond Flour; 1 (15 ounce) Can Pumpkin Puree, about 1.5 cups (not pumpkin pie filling); 1/3 cup Apple Sauce; 1/3 cup Maple Syrup; 1/2 cup Coconut Sugar (can sub brown sugar); 1/2 cup Unsweetened Non-dairy Milk; 1 tsp Vanilla Extract; 2 tsp Pumpkin Pie Spice; 1/2 tsp Cinnamon; 1/2 tsp Sea Salt; 1/2 cup Chocolate Chips; 1 tsp Baking Soda; 1 tsp Baking Powder; 2 tbsp Ground Flaxseeds; 5 tbsp Water

Jump to Recipe

Make fluffy, delicious, vegan, gluten-free pumpkin chocolate chip bread with this easy-to-follow recipe! This healthy pumpkin bread is filled with warm fall spices and luscious chocolate chips in every bite!

If you love vegan + gluten-free pumpkin recipes, you’ll definitely want to try my Pumpkin Snickerdoodle Cookies, No-Bake Pumpkin Swirl Cheesecake, Baked Pumpkin Oatmeal With Maple Cream Cheese Swirl, or Pumpkin Pancakes next!

sliced chocolate chip pumpkin bread on a wire rack and parchment paper small pumpkins placed in the photo for decoration

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Pumpkin Bread is a fall staple!

With this recipe, I will show you how to make the best gluten-free pumpkin bread with the perfect texture (no one would ever guess it’s gluten-free!). Plus, it’s completely vegan and refined sugar-free —that means it is just a bit healthier and perfect for everyone to enjoy!

super moist vegan pumpkin bread gluten free

If you’re looking for drool-worthy, chocolatey, moist pumpkin chocolate chip bread that melts your tastebuds into heavenly bliss, THIS IS IT. The key to nailing this pumpkin bread recipe is as simple as combining the ingredients, then transferring it into the oven to bake!

ingredients to make gluten free pumpkin chocolate chip bread

Ingredients You Will Need:

Gluten-Free Flour: You’ll need to use gluten-free all-purpose flour that already contains xanthan gum. I use King Arthur Gluten-Free All-Purpose Baking Mix. You will also need almond flour. The almond flour helps to make the pumpkin bread extra fluffy. Be sure to use blanched almond flour, like this one: Blue Diamond Almond Flour | Amazon.
Pumpkin Puree: This is not one of those recipes that use three tablespoons of pumpkin puree and leaves you left with an entire jar unused. You will use the entire 15-ounce can of pumpkin puree. (Be sure to use pumpkin puree, not pumpkin pie filling.)
Flax Egg + Applesauce: The flax egg and applesauce help to bind the ingredients. The applesauce also helps to make moist pumpkin bread that doesn’t dry out when baking. Pro Tip: Start by making your flax egg first before combining any ingredients. To make the flax egg, combine two tablespoons of ground flax with five tablespoons of water. Let it sit for 5-10 minutes to thicken before using.
Natural Sweeteners: Coconut Sugar and Maple Syrup give the pumpkin bread the perfect amount of sweetness! If you do not have coconut sugar, you can use brown sugar. Also, be sure to use pure maple syrup, like this one: Maple Grove Farms Pure Maple Syrup | Amazon
Non-Dairy Milk: Use whichever non-dairy milk you prefer. I like to use unsweetened almond milk.
Spices & Such: You’ll need Pumpkin Pie Spice (of course!), Cinnamon, Baking Soda, Baking Powder, Vanilla Extract, and Chocolate Chips (make sure to use vegan chocolate chips, like these: Enjoy Life Baking Chocolate | Amazon)

Steps by step photos to show how to make vegan gluten-free pumpkin chocolate chip bread. 1. mix dry ingredients together. 2 mix wet ingredients together. 3 combine. 4 fold in chocolate chips. 5 transfer to loaf pan. 6. add chocolate chips and pumpkin seeds on top, then bake

How To Make Pumpkin Bread With Chocolate Chips

Whisk together the dry ingredients. In a separate bowl, combine the wet ingredients.
Add the wet ingredients to the dry ingredients. Mix with a spatula until combined. Do not overmix.
Fold in chocolate chips.
Pour the batter into a parchment-lined loaf pan and top with chocolate chips and pumpkin seeds.
Then, bake in a preheated oven at 350°F for 50 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the loaf pan for 20 minutes, before transferring to a wire rack to cool completely.

vegan healthy pumpkin bread fresh out of the oven, cooling in a loaf tin before transferring to the wire rack — Fresh Out of The Oven!

Tips For Making The Best Gluten-Free Pumpkin Bread

Do Not Over Mix The Batter. When baking gluten-free, it is important that you do not over-mix the batter before baking. For the best results, combine the wet ingredients in a separate bowl first, then use a spatula to combine the wet + dry ingredients. A few clumps are okay.
You can use a 9 x 5 or 8 x 4 loaf pan to make this pumpkin bread. Line your loaf pan with parchment paper to easily remove your pumpkin bread once baking is complete.
If you notice your chocolate chips are burning at any time during the baking process, cover the loaf pan with foil and continue baking.
Although it is extremely tempting to eat this bread straight out of the oven, please allow the pumpkin bread to cool in the loaf tin for 20 minutes. Then, transfer it to a wire rack to cool completely before slicing.

partial overhead view of a loaf of pumpkin bread topped with chocolate chips sunflower seeds and pumpkin seeds

Substitutions For This Pumpkin BreadRecipe

WANT TO MAKE IT NUT-FREE? Omit the almond flour and use an extra half cup of gluten-free all-purpose 1-to-1 flour
WANT TO USE EGGS? (non-vegan option) Use 2 eggs, lightly beaten, instead of flax eggs.
DON’T WANT THE CHOCOLATE? Feel free to omit the chocolate chips if you’d like.

sliced chocolate chip pumpkin bread on a wire rack and parchment paper small and large pumpkins are placed in the photo for decoration

I hope you enjoy this Vegan Gluten-Free Pumpkin Chocolate Chip Bread Recipe!

If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!

Vegan Pumpkin Bread Gluten free. close up to show texture

If Pumpkin Drinks are your thing, check out our Dairy-Free Pumpkin Spice Latte (Starbucks Copycat) or Pumpkin Cream Cold Brew (Starbucks Copycat).

More Gluten-Free Quick Bread Recipes To Try

Vegan Gluten-Free Pumpkin Bread With Chocolate Chips

Make fluffy, flavorful, vegan, gluten-free pumpkin chocolate chip bread with this easy-to-follow recipe! This healthy pumpkin bread is filled with warm fall spices and luscious chocolate chips in every bite!

5 from 21 votes

Print Pin Rate

Course: Breakfast, Brunch, Side Dish, Snack

Cuisine: American, Dairy-Free, Gluten-Free, Vegan

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings: Slices

Calories: 224kcal

Author: Capri Lilly

Equipment

8×4 or 9×5 Loaf Pan

Ingredients

2 cups Gluten-Free All Purpose 1:1 Flour (that contains xanthum gum)
1/2 cup Blanched Almond Flour
1 (15 ounce) Can Pumpkin Puree, about 1.5 cups (not pumpkin pie filling)
1/3 cup Apple Sauce
1/3 cup Maple Syrup
1/2 cup Coconut Sugar (can sub brown sugar)
1/2 cup Unsweetened Non-dairy Milk
1 tsp Vanilla Extract
2 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
1/2 tsp Sea Salt
1/2 cup Chocolate Chips
1 tsp Baking Soda
1 tsp Baking Powder

Flax Egg (combine ingredients below, then set aside to thicken for at least 5 minutes before using)

2 tbsp Ground Flaxseeds
5 tbsp Water

For the Topping: A Mix of chocolate chips, pumpkin seeds, sunflower seeds, chopped pecans (optional)

Instructions

Preheat oven to 350°F. Prepare the flax egg by combining the ground flax with water. Set aside to thicken for at least 5 minutes.
In a large bowl, whisk together the dry ingredients: gf flour, almond flour, baking soda, baking powder, coconut sugar, sea salt, pumpkin pie spice, and cinnamon.
In a separate bowl, combine the wet ingredients: flax egg, applesauce, maple syrup, non-dairy milk, maple syrup, and pumpkin puree.
Add the wet ingredients to the dry ingredients. Mix with a spatula until combined. Do not overmix. Fold in the chocolate chips
Pour the batter into a parchment-lined loaf pan and top with chocolate chips and pumpkin seeds.
Bake in a preheated oven at 350°F for 50 minutes or until a toothpick inserted into the center comes out clean. Let cool in the lof pan for 20 minutes, before transferring to a wire rack to cool completely.
Slice and Enjoy!

Notes

Pro Tip: Start by making your flax egg first before combining any ingredients. To make the flax egg, combine two tablespoons of ground flax with five tablespoons of water. Let it sit for 5-10 minutes to thicken before using.
For Vegan Option: be sure to use vegan chocolate chips, like these: Enjoy Life Baking Chocolate | Amazon)
You can use a 9 x 5 or 8 x 4 loaf pan to make this pumpkin bread. Line your loaf pan with parchment paper to easily remove your pumpkin bread once baking is complete.
Allow the pumpkin bread to cool in the loaf tin for 20 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Substitutions For This Recipe

WANT TO MAKE IT NUT-FREE: Omit the almond flour and use an extra half cup of gluten-free all-purpose 1-to-1 flour
WANT TO USE EGGS (non-vegan option): Use 2 eggs, lightly beaten, instead of flax eggs.

Store the Pumpkin Bread in a sealed airtight container at room temperature for up to 1 week.

Nutrition