Vegan Gluten-Free Pumpkin Bread

Moist & Delicious!

Scribbled Underline

Easy, mouth-watering vegan gluten-free pumpkin bread filled with chocolate chips and warm fall spices. It's soft, moist, and of course, egg-free and dairy-free.

Gather the Ingredients

ground flax seeds – gluten free flour blend – baking powder – baking soda – salt - cinnamon – nutmeg – ginger

Gather the Ingredients

unsweetened pumpkin puree – coconut sugar – coconut oil – vanilla – chocolate chips (raisins, nuts, or seeds can be used instead, see full recipe for info)

– Prepare flax egg, set aside. – Whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger together. Set aside.

– Mix the pumpkin puree, coconut sugar, coconut oil, vanilla, and flax eggs together. – Slowly add the dry mixture to the wet mixture and stir until combined.

– Fold in chocolate chips. – Transfer batter to a loaf pan. – Bake. – Allow pumpkin bread to cool in the pan for a few minutes.

– Place the bread on a cooling rack. Fully cool before slicing.

– It's soft, moist, and DELICIOUS!


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