This Vegan Pumpkin Bread is made with simple, plant-based ingredients and studded with dairy-free chocolate chips for a soft, gluten-free and vegan treat that tastes even better than your local bakery’s. Enjoy it warm or cold for breakfasts, snacks, or desserts!
Vegan Pumpkin Bread
Pumpkin season is here! And with recipes like our vegan pumpkin pancakes, vegan pumpkin dip, and creamy vegan pumpkin overnight oats, we are more than ready for it.
However, apart from pumpkin pie, there’s one pumpkin recipe that seems to define the season before the rest. The infamous Starbucks pumpkin loaf! Although it is delicious, their pumpkin loaf unfortunately isn’t gluten or dairy-free-friendly.
This homemade vegan pumpkin bread is gluten-free, dairy-free, and every bit as delicious (if not more) than the original! It’s sure to become your new go-to fall recipe for every occasion. Just don’t be surprised when all your friends and family are begging for the recipe.
Baking Tips for Success
Although this bread is simple, there are a few crucial components that will contribute to its success.
- Measure Accurately. When it comes to baked goods, accuracy is crucial. For this reason, we highly recommend using a food scale to measure out all your ingredients. However, if this isn’t an option, using the spoon and level method is your next best option!
- Not All Gluten-Free Flour Blends are the same. Each mix can vary in ingredients and weight, affecting your baking results. For that reason, it’s important to try to stick to the exact measurements and types recommended in the recipe for the best outcome.
- Do Not Overmix. Be careful to combine your ingredients just until they are smooth and no streaks remain. Continuing to mix will only result in a dense, tough bread.
- Avoid Overbaking. Every oven bakes differently. So, keep a close eye on your vegan pumpkin bread, and pull it out as soon as the top is golden brown!
- Cool Completely. We know it’s hard to wait, but allowing plenty of time (we’re talking hours) for this bread to cool is the only way to ensure it doesn’t fall apart once sliced!
Plant-Based Ingredients You’ll Need
This vegan gluten free pumpkin bread recipe comes together with simple ingredients, most of which you probably already have on hand. But if not, they’re super easy to find at your local grocery store!
- Gluten-Free Flour – For the best taste and texture, we use a blend of flours using our homemade gluten-free all-purpose flour blend or gluten-free oat flour with fine blanched almond flour. See recipe card for nut-free and store bought flour options.
- Baking Essentials – Baking soda, baking powder, salt, and vanilla extract help enhance the flavor and consistency of the bread.
- Spices – Cinnamon, nutmeg, and ginger create the sweet, spicy taste we look for in pumpkin-flavored treats. You could also just use a pre-made pumpkin pie spice, if preferred.
- Flax Egg – Make this egg substitute by combining flax meal and water.
- Pumpkin Purée – Make sure to use pure pumpkin purée and not pumpkin pie filling which has added spices and sugar!
Note: Depending on the type of pumpkin purée you use (canned vs. fresh), your bread could bake up more brown in color or bright orange!
- Avocado Oil – Feel free to substitute coconut oil, if preferred.
- Sweetener – Raw sugar or fine coconut sugar combine with maple syrup to create a sweet, soft bread.
- Non-Dairy Milk – Any non-dairy milk such as almond milk, cashew milk, oat milk, or hemp milk can be used.
- Dairy-Free Chocolate Chips – We prefer Enjoy Life Foods Vegan Dark Chocolate or Mini Chocolate Chips, but any flavor and variety of vegan chocolate chips will taste great!
Tip: You could also include chopped nuts like walnuts or pecans for added flavor and a bit of crunch!
Health Benefits of Pumpkin
We love to use pumpkin all year long for a variety of gluten-free vegan pumpkin recipes! Not only is it tasty and versatile, but pumpkin is also full of health benefits, too. For instance, this winter squash is:
- An excellent source of vitamin A.
- Rich in vitamins C and B2.
- A good source of potassium, copper, manganese, and iron.
- High in fiber and low in calories.
How to Make Vegan Chocolate Chip Pumpkin Bread
The best thing about quick bread recipes is how, well, quick they are to make! With no proofing or kneading required, they come together with minimal prep time and a fairly short cook time so you can get in and out of the kitchen quickly!
- Prepare. Before you begin, preheat the oven, and line a loaf pan with parchment paper.
- Make the Flax Egg. Whisk the flax meal and water in a small bowl, and set the mixture aside to thicken.
- Combine the Dry Ingredients. In a large bowl, mix or sift the dry ingredients together.
- Whisk the Wet Ingredients. In a separate, large mixing bowl, whisk the pumpkin, oil, sugar, maple syrup, vanilla extract, and milk together until smooth. Then, gently fold the flax egg into the mixture.
- Combine the Wet and Dry Ingredients. Working in batches, add the flour mixture to the bowl of wet ingredients. Stir just until moistened and smooth. Gently fold in the chocolate chips.
Note: The batter will be thicker than normal bread. Do not add more liquid!
6. Bake. Pour the batter to the prepared loaf pan, and use a rubber spatula to spread and smooth out the batter. Transfer the pan to the oven, and bake until the top is golden brown and a toothpick can be inserted into the center and comes out clean or with just a few crumbs.
7. Cool. Allow the bread to cool in the pan. Then, transfer it to a cooling rack, and allow it to cool completely before slicing.
How to Store
If we’re being honest, this chocolate chip pumpkin bread doesn’t last long. However, if you do have leftovers, they can be wrapped with plastic wrap or aluminum foil and stored at room temperature for up to 3-4 days. Or, transfer them to the fridge for up to 1 week!
More of Our Favorite
Gluten-Free Quick Bread Recipes
Looking for more homemade quick bread recipes? Try out the reader favorites below!
Common Questions
The most common reason pumpkin bread turns out tough is that the batter was overmixed. Be careful to stir just until the ingredients are combined!
If your bread turns out soggy, it’s likely because it was under-baked or not allowed to cool in the pan.
For this recipe, we recommend using canned pumpkin puree as it often has a smoother consistency and a slightly different taste. If preferred, fresh pumpkin purée can be used. Just make sure it’s very smooth, and measure carefully!
We haven’t tested it, but it should work! Just line a muffin pan, fill the cups ⅔ of the way full, and bake as normal, adjusting the time as needed until your muffins are cooked through. Also, keep in mind that the texture might vary!
Yes! To freeze, allow your bread to cool completely to room temperature. Then, wrap it tightly in a layer of plastic wrap followed by a sheet of aluminum foil. Store it in the freezer for up to 3 months.
To enjoy, thaw your bread in the fridge overnight, and serve cold. Or, warm it up in the microwave.
Pro-Tip: Slice your bread before freezing, and store it with pieces of parchment paper between each piece!
Vegan Pumpkin Bread with Chocolate Chips Recipe
- Total Time: 55 to 65 minutes
- Yield: 12 to 13 slices 1x
- Diet: Gluten Free
Description
Skip the store bought pumpkin bread, and make this easy, nutritious gluten-free vegan pumpkin bread with chocolate chips at home instead!
Ingredients
Dry Ingredients
- 1 ½ to 1 ¾ cups (240 grams) gluten free all purpose flour (without gums) or gluten free oat flour *
- ½ cup (60 grams) fine blanched almond flour *
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine kosher salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch ground ginger
Wet Ingredients
- 1 flax egg (1 Tablespoon flax meal + 2 ½ Tablespoons water)
- 1 cup (250 grams) pumpkin purée
- ⅓ cup refined avocado oil or coconut oil
- ½ cup raw sugar or fine coconut sugar
- 3 Tablespoons maple syrup
- ½ cup non-dairy milk
- 1 teaspoon vanilla
- ½ to ⅔ cup dark chocolate chips (such as Enjoy Life Foods Vegan Dark Chocolate or Mini Chocolate Chips)
Instructions
- Preheat the oven to 350°F. Line an 8×4 or 9×5 sized loaf pan with parchment paper. Set aside
- Prepare the flax egg by whisking together the flax meal and water in a small bowl. Set aside to thicken for 10 minutes.
- In a large mixing bowl, mix or sift together the flours, baking soda, baking powder, salt, and spices.
- In another large mixing bowl, whisk together the pumpkin puree, oil, sugar, maple syrup, vanilla extract, and milk. Gently fold the flax egg into the wet batter once thickened.
- Working in 2 batches, combine the flour mixture with the wet mixture; stir just until moistened and smooth. DO NOT overmix. The batter will be thicker than normal bread batter, do not add more liquid.
- Fold in the chocolate chips until combined.
- Transfer the batter into the prepared loaf pan. Using a rubber spatula, spread the batter evenly.
- Place the bread pan in the preheated oven on the center rack for 40 to 50 minutes or until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If the outside starts to brown faster than the middle is cooking, cover with aluminum foil and continue to bake until the center is done.
- Allow the bread to cool in the pan for 1 hour. Lift the bread out of the pan with the parchment paper and place on a cooling rack. Let the bread completely cool for another 1 to 2 hours before slicing.
- Store in an airtight container or wrapped in foil or plastic wrap at room temperature for up to 5 days or in the fridge for up to a week.
Notes
Storage Tips – To freeze, wrap a completely cooled loaf tightly in a layer of plastic wrap followed by a sheet of aluminum foil. Freezes well for up to 3 months.
Nut Free option – 2 cups (285 grams) of gluten free 1:1 flour may be substituted for the oat flour and almond flour combined. The texture will be a little more dense but equally delicious!
- Prep Time: 15 minutes
- Cook Time: 40 to 50 minutes
- Category: snacks
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 239
- Sugar: 16.7 g
- Sodium: 174.9 mg
- Fat: 11.2 g
- Saturated Fat: 2.9 g
- Carbohydrates: 29.1 g
- Fiber: 2.5 g
- Protein: 3.6 g
- Cholesterol: 0 mg
Just curious what I could sub for the almond flour? I’m allergic- (all other nut flours are ok for me) but this whole recipe sounds amazing! Any ideas?
Hi amanda! You should be able to use hazelnut or pecan flour. But to honest I think if you 2 cups gluten free 1:1 flour it would work out just fine too! Let me know what flours you have on hand.
I just tested it out and it does work with 2 cups (around 285 grams) GF 1:1 flour in place of the combo of GF and almond flour.
Loved the taste of the bread! However when slicing, my loaf tends to crumble instead of slicing cleanly. How can I avoid this in the future? Definitely want to make this bread again!
Hi Bev! What brand of GF flour did you use? If it had more starch vs protein it could be due to that. Or over mixing. If that happens still again, try sticking it in fridge or even freezer to firm up before slicing.
Hands down my fav bread! Looove it :))))))
Me too friend. <3
The list of ingredients included apple cider vinegar but nowhere does the recipe say to add it. However, the recipe references vanilla as a possible addition to the wet ingredients. What is correct? Use both?
Ack, sorry! Updated now. You can use both. Vanilla isn’t needed but tasty. Mix the apple cider in last with wet ingredients.
Add wet mixture to dry; stir, then add in the apple cider vinegar. Combine until just moistened. Does that make sense?
Hello Lindsay!
I made this vegan pumpkin bread for my family over the weekend. All of your useful recommendations helped me a lot. The result looked so powerful. Everyone went nuts over this healthy fall dessert. My husband kept sneaking into the kitchen to get more. This pumpkin bread has all chances to become a family favorite treat. I’m so happy that I’d found this recipe.
Thank you A LOT for sharing such a brilliant idea. Look forward to your new awesome recipes. I adore your blog. Keep it up!
Best wishes,
Ann
Oh I am so glad! Thanks for the feedback Ann!
This was so good! Really loved that it was gluten free!
Oh yaayy! Glad to hear that Suzy!
This bread is so good and the texture is amazing! I love the use of maple syrup. It adds the perfect flavor to the pumpkin!
I knew you’d like that maple. 😉
It is so good!! My kids really loved it!
Yaayy! Glad to hear that Toni!
This bread was so delicious! My kids are already requesting it again!
Yes!! That’s always a great sign, right?! Thanks for coming back to let me know!
it’s so helpful to have a recipe that is not only gluten free, but vegan! the perfect addition to the thanksgiving dessert spread… everyone will have something!
Sending this to my niece to make for Thanksgiving! It’s just what she was looking for.
This is the perfect texture and so delicious! My kids love it too.