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!
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Servings: 13 Slices
Calories: 224kcal
Equipment
- 8x4 or 9x5 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
Calories: 224kcal