Chocolate Chip Pumpkin Bread
This guilt free vegan pumpkin bread is soft, cozy, and packed with warm pumpkin spice and melty chocolate chips. Simple fall bake that makes your kitchen smell so good. Perfect with a cup of coffee, tea, or honestly just eaten warm straight from the pan.
Servings
1 loaf (8-10 slices)
Cooking Time
1 hr
Chocolate Chip Pumpkin Bread
By: Naysha Rivera
This guilt free vegan pumpkin bread is soft, cozy, and packed with warm pumpkin spice and melty chocolate chips. Simple fall bake that makes your kitchen smell so good. Perfect with a cup of coffee, tea, or honestly just eaten warm straight from the pan.
Ingredients
- 1 can (15 oz) pumpkin purée
- ¼ cup vegan yogurt
- ¼ cup coconut oil, melted
- 2 flax eggs
- 1 cup coconut sugar
- 1 tsp vanilla extract
- 1 cup almond flour
- ¾ cup gluten-free flour or oat flour
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup vegan chocolate chips, plus more for topping
Notes:
Let it cool before slicing: This bread is very soft when it first comes out of the oven. Let it cool for at least 15–20 minutes before slicing so it can set properly.
Flour substitutions: You can use gluten-free all-purpose flour or oat flour for the ¾ cup. If using oat flour, the texture may be slightly softer and more tender.
Make it extra chocolatey: Feel free to add more chocolate chips than the recipe calls for! You can also press a handful into the top of the batter right before baking for a pretty, bakery-style finish.
Step by Step Instructions
1. Prep your oven and pan.
Preheat your oven to 350°F. Grease or line a standard loaf pan with parchment paper so the bread is easy to remove.
2. Mix the wet ingredients.
In a large bowl whisk together the pumpkin purée, vegan yogurt, melted coconut oil, flax eggs, coconut sugar, and vanilla extract until smooth and well combined.
3. Add the dry ingredients.
Add the almond flour, gluten free flour, pumpkin spice, cinnamon, baking soda, and baking powder. Gently stir until everything is just combined. Be careful not to overmix the batter should be thick and smooth.
4. Fold in the chocolate chips.
Fold in the chocolate chips, saving a few extra for the top if you want that extra chocolatey finish.
5. Bake.
Pour the batter into your loaf pan and smooth out the top. Sprinkle with additional chocolate chips. Bake for 50–60 minutes, or until the center is set and a toothpick inserted into the middle comes out mostly clean with a few moist crumbs.
6. Cool and slice.
Let the bread cool in the pan for about 15 minutes, then transfer it to a cooling rack. Allow it to cool before slicing so the bread has time to fully set.
