Gluten-Free Pumpkin Bread (Vegan)

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!

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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!

This content contains affiliate links, which help goodfoodbaddie.com to provide free recipes and resources. As an Amazon Associate, I earn from qualifying purchases. Thank you for your support of the blog!

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 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)

How To Make Pumpkin Bread With Chocolate Chips

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

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.

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.

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! 

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