Easy, mouth-watering vegan gluten-free pumpkin bread filled with chocolate chips and warm fall spices. This delicious loaf is soft, moist, and of course, egg-free and dairy-free. It’s perfect to make during the fall and Thanksgiving seasons, or any time of the year! If you don’t like chocolate chips, you can use a different add-in you love.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger together. Set aside.
In a large bowl, mix the pumpkin puree, coconut sugar, melted coconut oil, vanilla extract, and flax mixture together.
Pour dry ingredients into wet ingredients and mix well to combine.
Fold in the chocolate chips.
Pour into prepared loaf pan.
Bake for 45 - 50 minutes or until a tester comes out clean. See notes below about baking time. Fully cool before slicing.
Remove the bread from the oven and allow it to sit in the baking pan for 10-15 minutes before removing and placing it on a cooling rack. Fully cool before slicing.
Notes
Please read all of the info above and below before making this recipe.
Baking times will vary slightly, depending on your oven and the type of bakeware you use. A metal baking pan will take about 45 minutes and a glass loaf dish will take closer to 50 minutes. Test the center of the loaf before ending the baking time.
This recipe has only been tested using a 9" x 5" loaf pan, if you use a different size, you will have to adjust the baking time. (Smaller pan=more time, larger pan=less time)
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results can vary if you substitute. I've never used any other brand of flour to make this recipe (other than Bob's Red Mill in the red bag, not the blue bag! Click that link to see the correct one), so please know that your results may not be the same as mine if you substitute with a different flour blend.
Coconut flour or any other single gluten-free flour will NOT work for this recipe. A gluten-free blend must be used, the one mentioned above for the best results.
If you do not have the three separate spices needed for this recipe, replace them with 1 tablespoon + ½ teaspoon of pumpkin pie spice.
Brown sugar may be used instead of coconut sugar.
Any type of neutral-flavoured oil can be used in place of coconut oil, such as safflower or sunflower.
Place leftovers in an airtight container and keep them at room temperature for up to 2 days. If you still have any after the 2 days have passed, place the container in the refrigerator where it will keep for another 4-5 days. Bring to room temperature before serving (or you can enjoy it cold, it's up to you!).
To freeze, wrap the whole loaf tightly in freezer plastic wrap and place it in a freezer bag or an airtight container. It will keep in the freezer for up to 2 months. When you’re ready, remove it from the freezer and place it in the refrigerator to thaw overnight. Bring to room temperature, slice, and serve
Make your pumpkin purée instead of buying the canned stuff! Learn how to make homemade pumpkin purée here. If your homemade purée is very runny, strain it to remove some of the water before adding it to the recipe.
The nutrition info listed below is for 1 of 12 slices and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.