This chocolate chip pumpkin bread is moist, soft, spicy, and very delicious! The recipe is vegan, gluten-free, flourless, can be made refined sugar-free, and easy to make with simple ingredients. Enjoy this pumpkin loaf cake in fall or any time of the year.
I recommend measuring the ingredients in grams on a kitchen scale. Preheat oven to 360 degrees F (180 degrees C) and line an 8-inch (20 cm) loaf pan with parchment paper.
Add all dry ingredients (except the chocolate chips) to a bowl and mix with a whisk. You can also process the ingredients in a food processor.
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).
Finally, add the chocolate chips and stir with a spoon.
Pour the batter into the lined loaf pan and add more chocolate chips on top.
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. It should come out dry or slightly crumbly.
Let the vegan pumpkin bread cool completely before you slice it. Enjoy! Store leftovers covered in an airtight container in a cool place or in the fridge.
Notes
Video Of The Recipe:
Oats: To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder. Regular flour or spelt flour (for a non-gluten-free version) should work well in this recipe (I haven't tried it myself though). You could experiment with buckwheat flour or quinoa flour, if you are allergic to oats and need a gluten-free version.
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.