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    Home » Recipes » Baking + Desserts

    Pumpkin Chocolate Chip Bread {Gluten Free + Vegan}

    Published: Nov 29, 2017 · Modified: Dec 30, 2021 by Amanda · This post may contain affiliate links · This blog generates income via ads

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    I hope everyone had a nice Thanksgiving! We are finally getting back into the swing of things here at our house. It’s so hard after having time off together as a family. No school, no work and fun activities. This new recipe for my Pumpkin Chocolate Chip Bread will be sure to pull you out of that post holiday funk. The best part of it all? It’s gluten free and vegan, so no guilt here.
    Vegan Gluten Free Pumpkin Chocolate Chip Bread
    I have talked about my struggles with food intolerance before. This past week, I was NOT good about sticking with the foods that I know don’t bother me nor Max, and I paid for it. The last few days I have felt horrible, I have had headaches and stomachaches. I am definitely in need of a healthy reset.  With my diet, I currently avoid eggs, wheat and dairy products for the sake of my baby. He’s sensitive to those products and because I’m still nursing, I avoid them too. Both me and my body have become accustomed to this diet, but sometimes I am desperate for bread or baked goods. While there are decent gluten free and vegan options out there, it’s just not the same. In an attempt to have a go to treat for us, I have been determined to come up with a new recipe.
    Vegan Gluten Free Pumpkin Chocolate Chip Bread
    I am getting more comfortable with baking, but gluten free and vegan baking really terrifies me! There is such a science to regular baking, but when you start bringing non traditional ingredients to the party, it really changes things. I have been trying to push myself and have started to become more comfortable with these ingredients. This particular recipe makes me feel so accomplished and I love being able to have something that I can eat!
    Vegan Gluten Free Pumpkin Chocolate Chip Bread
    I started with what would make up a traditional pumpkin bread and then started subbing ingredients. Knowing how those different ingredients can sometimes change a product, I started adjusting things to compensate. It took me a couple tries, but the end product is so good! I love using Bob's Red Mill products, especially their Gluten Free Oat Flour. For me, this is my favorite flour substitute that I have used, especially for this particular bread. I like the flavor that the oat flour adds to it and I'm most comfortable with how it works for this type of recipe. I'm so excited about this recipe and I can't wait to come up with more like it for you guys!

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    Vegan Gluten Free Pumpkin Chocolate Chip Bread

    Vegan Gluten Free Pumpkin Chocolate Chip Bread

    Pumpkin Chocolate Chip Bread {Gluten Free + Vegan}

    Amanda
    This Pumpkin Chocolate Chip Bread is so moist and delicious, you'll forget that it's gluten free and vegan!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course Breakfast, Dessert, Side Dish, Snack
    Cuisine American
    Servings 10 servings
    Calories 142 kcal

    Ingredients
      

    • 1 Tablespoon ground flax seed
    • 2 ½ Tablespoon water
    • ¾ cup gluten free oat flour
    • ¼ cup coconut sugar
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground allspice
    • 1 teaspoon kosher salt
    • 1 cup pumpkin puree
    • ¼ cup almond milk
    • ¼ cup coconut oil
    • 1 teaspoon vanilla extract
    • ⅓ cup vegan mini chocolate chips

    Instructions
     

    • Preheat oven to 350 degrees. Grease and line a 9" x 5" loaf pan with parchment paper. 
    • Combine ground flax seed and water in a small bowl. Stir to combine and set aside. This will be your egg replacement, also known as a flax egg. 
    • In a large bowl, combine oat flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt and stir with a whisk. 
    • Combine pumpkin puree, almond milk, coconut oil and vanilla extract in a medium sized bowl and whisk to combine. Add in flax egg and stir to combine. 
    • Add wet ingredients to the dry ingredients and whisk together till thoroughly combined. Fold chocolate chips into the batter and pour into prepared loaf pan. 
    • Bake for 40-50 minutes until browned and a toothpick comes out clean when stuck into the middle. 

    Nutrition

    Serving: 1sliceCalories: 142kcalCarbohydrates: 16gProtein: 2gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 299mgPotassium: 92mgFiber: 2gSugar: 7gVitamin A: 3827IUVitamin C: 1mgCalcium: 54mgIron: 1mg
    Did You Make This Recipe?Mention @SaporitoKitchen or tag #SaporitoKitchen!

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    Hi, I'm Amanda! I love creating delicious, from scratch recipes, using real ingredients to bring my family together. More about me →

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