Vegan Pumpkin Bread with Chocolate Chips (Gluten-Free)

Name: Vegan Pumpkin Bread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 cups ground oats (gluten-free if needed (*see notes)); 1/2 cup granulated sweetener (of choice (*see notes)); 3/4 cup ground almonds ((*see notes)); 1 tsp baking powder; 1/2 tsp baking soda; 1 pinch of salt; 2 1/2 tsp pumpkin pie spice ((*see notes)); 1/2 cup dairy-free chocolate chips (+ more for the top); 1 cup pumpkin puree; 3/4 cup plant-based milk ((*see notes)); 1 tsp vanilla extract; 2 tsp lemon juice (or lime juice)

Published by Ela on 6. October, 2019, updated on 21. November, 2020 | 53 Comments As an Amazon Associate I earn from qualifying purchases

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This vegan pumpkin bread with chocolate chips is moist, soft, spicy, gluten-free, dairy-free, egg-free, and very delicious! The recipe is easy to make with simple ingredients like ground oats and almonds and can be made refined sugar-free, and even oil-free. Enjoy this pumpkin loaf in fall, winter, or any time of the year.

Vegan Pumpkin Chocolate Chip Bread

Are you also excited for fall/winter baking?! Well, I am, especially when pumpkins are involved! After I posted a recipe for my Vegan Chocolate Chip Banana Bread, which btw. was a huge success, it was time to slightly modify the recipe and create a pumpkin bread.

Why do I love this vegan pumpkin bread recipe?

It’s quite healthy, gluten-free, and can be even made oil-free
The pumpkin loaf is moist, soft, and gooey
The recipe is easy to make with simple ingredients

Fresh Or Canned Pumpkin

For this recipe, you can use canned pumpkin puree or make your own pumpkin puree. All you need is one medium-sized pumpkin, an oven, and a blender or food processor.

Cut the pumpkin into slices (you can leave the skin on) and put it on a baking sheet lined with parchment paper.
You can brush the pumpkin with some oil, but it also works without oil.
Bake it in the oven at 400 °F (204 °C) until the pumpkin is soft when you pierce it with a fork (it takes about 45 minutes).
Once it’s soft, add the pumpkin flesh to a blender or food processor and blend at high speed.
Depending on the starch content of the pumpkin, you might need to add water until the puree is creamy.

The Ingredients

As mentioned before, this vegan pumpkin chocolate chip bread contains only simple ingredients which are as follows:

Ground oats (gluten-free if needed)
Granulated sweetener of choice
Ground almonds (or almond flour)
Baking powder and baking soda
Pumpkin spice
Dairy-free chocolate chips
Pumpkin puree
Plant-based milk
Vanilla extract
Lemon juice

Find the exact measurements below in the printable recipe card!

How To Make Vegan Pumpkin Bread?

You can make this dairy-free pumpkin bread quick and easy in one bowl or use a food processor. Watch the video to see how easy it is.

Step 1: Line an 8-inch (20 cm) loaf pan with parchment paper. Put all dry ingredients (except the chocolate chips) into a bowl and mix with a whisk (or process the ingredients in a food processor).
Step 2: Add all wet ingredients to the bowl and stir with a whisk (or use the pulse function of your food processor) until just combined. Don’t over mix the batter.
Step 3: Finally, add the chocolate chips and stir with a spoon.
Step 4: Pour the batter into the lined loaf pan. You can also add more chocolate chips on top.
Step 5: Bake in the oven for about 35-40 minutes. You don’t want to over bake the pumpkin bread, but make sure the bread is cooked by inserting a toothpick into the center of the loaf. If the toothpick comes out dry or slightly crumbly, it’s done.
Step 6: Let the gluten-free pumpkin bread cool completely before you slice it.

Gluten-Free Pumpkin Bread

You can use regular oats or certified gluten-free oats and process them in a blender (or grinder). Of course, you can also use store-bought oat flour.

If you can’t eat oats, you could experiment with buckwheat flour or quinoa flour, the result should be very similar.

How To Store?

Store the loaf covered in a cool place for a few days or in the fridge for up to a week.

You can also freeze the gluten-free pumpkin bread for up to 3 months. You need to let it cool completely, then slice it, and wrap each slice in plastic wrap to avoid freezer burn. Let it thaw overnight in the fridge, then reheat in the oven until warmed through.

Helpful Tips & Variations

Oats: Regular flour or spelt flour (for a non-gluten-free version) should work well in this recipe.
Granulated sweetener: You can use regular sugar, Erythritol, Xylitol* (birch sugar), coconut sugar, etc. *Desserts with Xylitol should be never given to dogs.
Ground almonds: You can use almond flour (which consists of 100% ground almonds) or any other finely ground nuts instead. For a nut-free version, you can use 75 grams of ground shredded unsweetened coconut.
Pumpkin pie spice: To make your own spice blend, simply mix 1 1/2 tsp cinnamon with 1/2 tsp nutmeg and 1/4 to 1/2 tsp ground cloves.
Milk: I prefer using coconut milk or cashew milk.
Chocolate chips: If you want to make the eggless pumpkin bread even healthier and furthermore oil-free (and refined sugar-free), simply leave out the chocolate chips. Alternatively, replace them with raisins or any other dried fruit.

Should you give this vegan pumpkin bread recipe a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂

If you like vegan desserts and breakfast recipes, definitely also check out the following delicious recipes: