This Chocolate Chip Pumpkin Bread is moist, soft, spicy and so delicious! The recipe is vegan, gluten-free, flourless, refined-sugar-free and easy to prepare with simple ingredients. Enjoy this pumpkin loaf cake in the fall or any time of the year.

Preparation time: 15 minutes
Cooking time 35 minutes
Total time 50 minutes
servings 8
Tools
• kitchen scale*
ingredients
Dry Ingredients:
• 2 cups (200 g) gluten-free ground oats if needed (*see notes)
• 1/2 cup (100 g) sweetener of your choice (*see notes)
• 3/4 cup (75 g) ground almonds (*see notes)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pinch of salt
• 2 1/2 teaspoons pumpkin pie spice (*see notes)
• 1/2 cup (90 g) dairy-free chocolate chips + more for topping
wet ingredients:
• 1 cup (240 g) of pumpkin puree
• 3/4 cup (180 ml) plant-based milk (*see notes)
• 1 teaspoon vanilla
• 2 teaspoons lemon juice or lemon juice
instructions
1. I recommend measuring ingredients in grams on a kitchen scale. Preheat oven to 360°F (180°C) and place parchment paper on an 8-inch (20 cm) tray.
2. Add all the dry ingredients (except the chocolate chips) to a bowl and mix with an egg beater. You can also process the ingredients in a food processor.
3. Add all the wet ingredients to the bowl and stir with an electric beater (or use the whisk function of a food processor) until completely combined (do not over mix the mixture).
4. Finally, add the chocolate chips and stir with a spoon.
5. Pour the mixture into the lined baking tray and add more chocolate chips on top.
6. Bake in the oven for 35-40 minutes. You don't want to overcook the pumpkin bread, but make sure the bread is done by inserting a toothpick into the center of the loaf. It should come out dry or a little crumbly.
7. Let the vegan pumpkin bread cool completely before slicing it. Enjoy! Store leftovers covered in an airtight container in a cool place or in the refrigerator.
Notes
Description video:
 
• Oats: To make your own oatmeal, simply process the oats in a blender or electric coffee/spice grinder. Plain flour or buckwheat flour (for a non-gluten-free version) should work well in this recipe (I haven't tried it myself though). You can try buckwheat flour or quinoa flour, if you are allergic to oats and need a gluten-free version.
• Granular sweetener: You can use regular sugar, erythritol, xylitol* (birch sugar), coconut sugar, etc.
• Ground Almonds: You can use almond flour (which consists of 100% ground almonds) or other finely ground nuts instead. For a nut-free version, you can use 75 grams of unsweetened shredded coconut.
• Pumpkin Pie Seasoning: To make your own spice blend, simply mix 1 1/2 teaspoons cinnamon with 1/2 teaspoon nutmeg and 1/4 to 1/2 teaspoon ground cloves.
• Milk: I prefer to use coconut milk or cashew milk.
• You may also enjoy this vegan pumpkin pie.
• Recipe serves 8. Nutrition facts per serving (calculated with xylitol).
Nutrition Facts
vegan pumpkin bread
Amount per service
256 calories from fat 88
% Daily Value*
Fat 9.8 g 15%
carbohydrates 32 g 11%
Fiber 5.5 g 22%
Sugar 7.7 g 9%
Protein 6.6 g 13%