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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
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
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
  • 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
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