One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, Dairy Free)

One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, DF): an easy, one bowl recipe for perfectly moist pumpkin bread bursting with chocolate chips. Vegan, Gluten Free, Dairy Free.

Good morning! How are ya? Did you have a nice, big cup of coffee yet? Do you kind of wish you could have a cuppa with this gluten free vegan pumpkin chocolate chip bread right now? In case you couldn’t tell, I’m as energetic as heck and I pretty much have one thing to blame:


Yeah!!! You might remember me mentioning this ol’ friend ages back—okay, by ages I really mean like a month or two ago. With the change in seasons, flurry of holiday activity and so much pumpkin madness happening everywhere, it feels like years ago that we were all talking about nice cream. See what I mean by ages?

One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, DF): an easy, one bowl recipe for perfectly moist pumpkin bread bursting with chocolate chips. #Vegan #GlutenFree #DairyFree |

But anyway, how did I get from talking about running to talking about nice cream? Life’s kinda sweet that way. Or maybe it’s just our morning chats here. 🙂 Anywho, I’m super pumped because Erik and I went for a run this morning. Yay!! These past few months, we’ve made a really conscious effort to slap on those running shoes and get active. And well, truth be told, we’re pretty pleased with ourselves for just straight up leaving the house more often.

Hermit-like behaviors: begone! At least until this weekend’s Halloween movie marathon, which will of course include more than a few slices of this pumpkin chocolate chip bread, the coziest jammies we can find (I’m eyeing the reindeer fleece one-piece jumpsuit Erik got me a few years back), gluten free maple pecan pumpkin muffins, ALL the magazines, a fresh batch of paleo apple crisp, gingerbread oatmeal homemade breakfast bars, and vegan gluten free chocolate cupcakes.

Did I mention we’re doing a bake-a-thon? 😉 But, what’s new, right?

But until then, I’m gonna revel in the glorious feeling that accompanies a good run. It feels kind of like I can conquer the world. Do you ever feel this way after a good cardio sesh? Even better, one of the best parts of today’s run was the weather. It was so crisp, cool and refreshing. Seriously better than a cup of coffee in the morning. Did I just say that??

Yep, I did. 😉

One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, DF): an easy, one bowl recipe for perfectly moist pumpkin bread bursting with chocolate chips. #Vegan #GlutenFree #DairyFree |

The leaves are just starting to turn, with beautiful tips of red, gold and orange brushed lightly on a handful of trees. People (okay, one other person—this IS Maine, guys) are out jogging in puffy vests, and you can actually see your breath in the air. My ears even tickled from how brisk it was.

And that means one thing only… alriiiiight, it means a number of things because I’m wordy like that:

Fall is officially here.

And maybe, just maybe, if you grew up in California or somewhere similarly climated (running also apparently inspires me to make up words), then all of this cool weather and leaves-changing business means another big thing:


One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, DF): an easy, one bowl recipe for perfectly moist pumpkin bread bursting with chocolate chips. #Vegan #GlutenFree #DairyFree |

I grew up in the Bay Area, and spent a bunch of time in San Francisco, San Diego and Irvine. Throughout all of those years, one of the things that remained constant was this: winter holiday fun was here when it got brisk. Yep, I live in Maine now, where “brisk” means it’s simply Monday, but back in California, brisk weather meant it was time to get ready for the holidays!

Everyone would bundle up in their most fashionable winter coats, start looking at Christmas decorations and talk about how cold it was at 50 degrees (I know). 😉 We’d all ooh and ahh over fake snow displays and make plans to go to the ice skating rink… by the beach. We’d even purchase winter boots for… fashion purposes, of course.

I totally miss California and the “winters” there… so when I feel a morning like I did today, I know that it’s time to get excited about the holidays! It almost feels like I’m home again. One of my favorite things about the holidays are—wait for it—BAKING. Yes, running does make me scream everything. Endorphins, what can I say?

Erik, a fellow Californian who grew up with the same winters as me, is also super excited about the weather changes. So during our run, we got to talking about All The Holiday Goodies, naturally. Can you honestly think of a better motivation to run than baked goods? 😉 I mean, take a look at these Gluten-Free Pumpkin Donuts!! Need I say more? Side note, you can veganize them by replacing the eggs with flax eggs and use organic sugar plus… perhaps some homemade oat flour? 😉

One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, DF): an easy, one bowl recipe for perfectly moist pumpkin bread bursting with chocolate chips. #Vegan #GlutenFree #DairyFree |

We’re both SO excited about holiday breakfast cookies, candies and dessert-flavored smoothies (it’s all about balance, ya know). Before I was even done slicing this pumpkin chocolate chip goodness, Erik asked me to make another form of it (mini loaves would be sooo tasty), but I’m thinking this might be the last bread/muffin-ish version of pumpkin chocolate chip goodies for awhile. There was already this and this, so it’s probably safe to move on. At least for this year. Ahem.

Not to worry, I’ll have a few more pumpkin chocolate chip goodies for you, but until then, let’s chat about your favorites for this time of year. Do you like mint chocolate? Caramel pecan? Maybe you’re more a fan of spiced apple or chocolate banana pumpkin?

I’m kinda, sorta, okay, seriously googly-eyes drooling over this amazing pumpkin spice latte smoothie from my girl Amanda at Running with Spoons. I’m not saying her blog name inspired me to go running today, or anything… but, ya never know. 😉 While I’m on the topic of super tasty pumpkin treats I’ve got to try… you have to check out Flippin’ Delicious’ Gluten Free Pumpkin Donuts. Just… DROOL! Just be sure to substitute the egg with a flax egg and use organic powdered sugar to make it vegan. 🙂 Lastly, I’m seriously eyeing this Gluten Free Pumpkin Bread from Vegetarian Mamma! Just gonna use all organic sugars & swap the eggs with flax eggs to make this vegan. .

Also, let me know what kind of recipes you’d love to see me make for the holidays. Who knows… I might just be able to kitchen test the ornaments out of it! In the mean time, allow me to present to you my One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread. It’s soooooo easy to make, insanely delish, and totally worthy of your family gatherings. Especially if you want to show You Know Who up. 😉

One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, DF): an easy, one bowl recipe for perfectly moist pumpkin bread bursting with chocolate chips. #Vegan #GlutenFree #DairyFree |

Let me tell you all about the strengths (so many) and weaknesses (um, none) of this delightfully droolworthy doaf. I seriously cannot resist an alliteration. Moving on! My One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread is:

  • made with just one bowl
  • vegan, gluten free, dairy free
  • perfectly moist, perfectly baked
  • gently spiced and full of pumpkin flavor
  • plant-based and allergy-friendly
  • bursting, yep bursting with chocolate yum (just like these ah-mazing vegan chocolate chip cookies!)
  • gonna make you look like a serious boss in the kitchen
  • made with ingredients you can feel good about
  • seriously delish when paired with easy gluten free vegan pumpkin muffins + gluten free maple pecan pumpkin muffins!
  • perfect for a sweet breakfast treat or an on-the-go snack
  • SO good warmed up and topped with coconut whip

So if you’re waiting/hoping/wishing for these slices to magically appear to you via your computer screen, I say to you: Wonka Vision is not yet in service. I will be the first (hopefully) to tell you when it is. Until then, whip up a batch and feel like kitchen royalty. Because: you are. I can’t wait to hear what you think of this recipe.

What’s the first sign of fall or the holidays for you?

Sending you all my love and maybe even a dove, xo Demeter ❤️

☀︎ Click below to Pin ☀︎

One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, DF): an easy, one bowl recipe for perfectly moist pumpkin bread bursting with chocolate chips. #Vegan #GlutenFree #DairyFree |

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One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, DF): an easy, one bowl recipe for perfectly moist pumpkinn bread bursting with chocolate chips. #Vegan #GlutenFree #DairyFree |

One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, Dairy Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews


One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, DF): an easy, one bowl recipe for perfectly moist pumpkin bread bursting with chocolate chips. Vegan, Gluten Free, Dairy Free.



Wet Ingredients

  • 1 cup 100% pure pumpkin puree
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons pure maple syrup
  • ¼ cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 10 mins)
  • 1 teaspoon pure vanilla extract

Dry Ingredients

  • 2 cups gluten free oat flour
  • ½ cup almond meal
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon*
  • ½ teaspoon ground cloves*
  • ½ teaspoon ground nutmeg*
  • ¼ teaspoon salt


  • ¾ cup vegan chocolate chips
  • Optional for topping: 1 ½ tablespoons assorted vegan chocolate chips (mini and regular)


  1. Preheat the oven to 350°F. Line a standard loaf pan with parchment paper or greased foil. Set aside.
  2. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oat flour, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips.
  4. Pour batter into prepared loaf pan and spread into an even layer. Using a butter knife, cut a slit down the top of the loaf, making it slightly off center. This will create a beautiful split on top of the loaf. Optionally, sprinkle and lightly press 1 1/2 tablespoons chocolate chips into the loaf.
  5. Bake for 40-60 minutes. Mine took 50 minutes. Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
  6. Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy! Storing instructions below.


– *You can substitute these three spices with 2 teaspoons of pumpkin pie spice.
– Adapted from my One Bowl Gluten Free Vegan Pumpkin Bread (Vegan, Gluten Free, Dairy Free).
– Storage notes: Cool completely, then store in an airtight container for up to 1 week at room temperature.
– This loaf freezes well. Wrap in parchment paper and store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or heat in the microwave in 20 second increments until warm.
– More pumpkin recipes (all v, gf, df): pumpkin pie smoothie, pumpkin bread, pumpkin chocolate chip muffins.
– More quick breads/muffins (all v, gf, df): chocolate banana nut bread, banana oat muffins, double chocolate banana muffins.

  • Category: Quick Bread, Vegan, Gluten Free, Dairy Free

© All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.

One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, DF): an easy, one bowl recipe for perfectly moist pumpkin bread bursting with chocolate chips. #Vegan #GlutenFree #DairyFree |
Your favorite fall flavors, all in one delicious muffin… or two. 😉 Try my One Bowl Gluten Free Pumpkin Chocolate Chip Muffins (Vegan, Gluten Free, Dairy Free). SO. Good.

One Bowl Gluten Free Pumpkin Chocolate Chip Muffins (V, GF, DF): a one bowl recipe for perfectly moist pumpkin chocolate chip muffins made with whole ingredients. #Vegan #GlutenFree #DairyFree |

Who knew one bowl could make something this amazing? Try my One Bowl Vegan Chocolate Banana Nut Bread (Vegan, Gluten Free, Dairy Free). Better than chocolate cake. For real.

Vegan Chocolate Banana Nut Bread (V+GF): A one bowl recipe for rich, moist and chocolatey banana bread with walnuts. #Vegan #GlutenFree |

1 part dessert, 1 part smoothie, infinity parts YUM!! Try my Vegan Pumpkin Pie Smoothie (Paleo, Vegan, Gluten Free, Dairy Free). All the deliciousness of pumpkin pie, without the guilt.

Vegan Pumpkin Pie Smoothie (P, V, GF, DF): a 6 ingredient recipe for creamy, thick pumpkin pie smoothies bursting with fall flavor. #Vegan #Paleo #GlutenFree #DairyFree |

Thank you for stopping by, I can’t wait to see ya next time! 🙂 ❤️

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  1. Hi! We love your recipes in our FPIES allergy home. I’m just wondering what could we try to use instead of almond meal for this?

    1. Hi there! So glad to hear you’re enjoying the recipes. ☺️ You can try swapping the almond meal with the same amount of sunflower seed meal (if that works for your diet), or use 1/4 cup + 2 tablespoons additional oat flour. Hope this helps!

  2. Wow – this is beautiful pumpkin bread. I’ve been making your banana bread weekly for many months now and decided to mix it up a bit and I’m so glad I did. I made three mini loaves of this pumpkin bread so I could experiment: one pumpkin bread- no add ins, pumpkin bread with chocolate chips, and pumpkin bread with orange flavored dried cranberries and white chocolate chips. I also decreased the sweetener to 3T coconut sugar and used one small, very ripe banana (because I needed to use it) instead of the maple syrup. I’m sure I would have loved the full sweetened version, but this less sweet version is so nice so I can add honey or jam to the plain loaf and the add-ins really stand out in the other loaves. The mini loaves bake in about 30 minutes and I like the small size of each portion. Thank you for creating these amazing recipes and being a game changer for delicious gf, df breads. I am the only gf, df in our house, but everyone loves these breads.

    1. Aww thank you Bri! It can be hard managing a special diet when you’re the only one who eats that way, so I’m so pleased to hear that you’re enjoying the recipes. 😊 And those orange flavored cranberries sound delish!

  3. I have no idea how many times I’ve made this recipe over the past couple of years. It’s my go-to for brining a snack to a function or party, and I usually bake a loaf to add to a meal train for friends who just had a baby. I’m always asked for the recipe and I LOVE that I don’t have to make any recipe changes. Perfect as-is.

    1. Oh my goodness gracious, your comment just made my whole baking career. 😉 Okay, I’m feeling a bit dramatic today… but honestly, it’s comments like yours that truly keep me going. Thank you so much for taking the time to stop by and chat. Happy baking & big hugs to ya, Johanna! 🙂

  4. Giving this recipe a FIVE STAR rating, not just because looks good, but because I MADE IT! And its FANTASTIC! Made exactly as written but used homemade pumpkin puree and homemade oat flour. SO delicious! Thank you!

  5. I have made this bread several times over the past year or two, and oh my gosh how quickly it gets gobbled up, I now know to bake a double batch!
    I have a question. We do eat gluten sometimes, so when I don’t have oat flour on hand, can I just use whole wheat or all purpose instead of the oat and almond??

    Thanks so much for all of your wonderful posts!


    1. Hi Johanna! I think whole wheat or all purpose might work. Try 2 1/4 cup + 2 tablespoons of ww or AP flour. You’ll probably have to play around with that a little bit (give or take a few tablespoons) to get the texture you like. 🙂 It’s my pleasure!!! Hope you and your fam enjoy!

      1. And here I am, making a triple batch almost exactly 2 years later, for a friend who had a baby, my in-laws, and my family. Wonderful wonderful recipe 👏🏻

      2. Okay. WOW!!! (I tried to play it cool, but…) This is AMAZING!! I love that you made sure to come back almost exactly 2 years later. How COOL is this? Thank you again for your super sweet comments, and for taking the time to come back to report on our now-for-sure shared pumpkin bread legacy! Enjoy, Johanna!

  6. Hello! Made this for my friends at a mountain house and oh man it was a huge hit! However, I’m cooking for a relative who has a coconut allergy….any suggestions of a substitution?

    1. Hi there! Try subbing the coconut oil with your favorite oil, and the coconut sugar with organic brown sugar. I’m so happy y’all love it! 🙂

  7. Ahhh this looks so yummo! I can’t wakf to bake it! One question: is there a sub I can use for almond meal? I don’t know what that is and I don’t have it, eek!! 😉

    1. Oh think you’ll really enjoy this Palutena! You can sub the almond meal with sunflower seed meal or cashew meal (they’re all like a kind of flour made of nuts/seeds). Happy baking!

  8. Oh, those pictures just make me crave this bread so bad! Full of gorgeous ingredients, I need it 🙂
    I have just one question: where I live (not-really-pumpkin-loving Europe) we don’t have canned pumpkin puree. I’ve tried to just cook and mash (of blend until pureed) fresh or frozen pumpkin, and use that in breads or muffins, but somehow the baked goods always get this dense, sticky and gummy center. Not good at all.
    Do you have any suggestions how to avoid this? Does mashed fresh pumpkin add too much liquid, could it be ‘wetter’ than the canned (it always seems more like an applesauce kind of consistency to me, not so much thick puree)? Should I just use less, or…?
    Thanks in advance, I’d love to try this beautiful recipe!

    1. Aw, thanks Nyna! 🙂 Pumpkin: looks like you’re working with pumpkin purée that is MUCH more moist than canned pumpkin. The kind we use in the US is very thick and just slightly moist. After your roast and blend your pumpkin into purée, place purée into a cheesecloth-lined strainer. Allow to sit for about an hour to drain—until you get a thick, slightly moist purée. Let me know how it turns out! 🙂

      1. Thanks so much! I am definitely going to give that a go. Pumkinbread, here I come .

  9. This recipe turned out really great! For anyone who is also nut-free, I replaced the almond meal with 1/4 cup of tapioca starch and 1/4 cup of coconut flour, and it was wonderful. I’m happy to find a recipe that both my children with and without food allergies can all enjoy.

    1. Wonderful! So happy to hear that your adjustments worked so beautifully. 🙂 I’m so glad that you and your family can enjoy this! .

  10. Your website is filled with such amazing yummies and smile inducing writing! Thanks for all of your hard work and sharing the rewards. This is my second time making this bread in two-weeks time. I think and talk about it quite a bit. Question for you… both times I have made it, it has somewhat collapsed. I have carefully followed your ingredients and instructions with the exception of not using parchment paper. Also, my loaf pan is 5.25 x 9 x 2.75 glass. Any ideas what I might be doing to contributed to this matter?

    1. Hi Janie! Thank you for your sweet words. 🙂 So sorry to hear about your bread collapsing—that’s the exact opposite of what I want for you!! Two questions: have you replaced your baking soda & baking powder in a while? I switch mine out every 3 months to makes sure they’re fresh! 2. What’s the consistency of your batter? Is it very thick, almost like dough, or is it runny and watery?

      1. My baking soda is fresh, my baking powder is coming up on the expiration date. Is it that significant?! The batter reminds me of cookie dough. The finished loaves are firm on the exterior. The second time, I cooked it 5 minutes longer with a little less collapsing, but it was a tad more drier on the bottom than what I prefer. Now, when I say “somewhat” collapse, It is not terrible, nor is the middle significantly mushy, but it definitely does not look like yours. As I shared half of my loaf last week, I am already for number three, though I was considering doing muffins instead. Thanks Demeter!

  11. I am vegan but not gluten free. I have tried a few other vegan pumpkin bread recipes and did not like the results, and I didn’t want to use a ton of oil/butter. I happened to have oat and almond flour all ready so I decided to give it a go. Well, this is better than ANY other pumpkin bread recipe I have tried, the others don’t rise, or they do rise and sink later, turn out disgustingly dry, etc. As I said, I don’t have much experience with gluten free baking so I was worried about how dry the mixture looked, it looked like cookie dough. However, I dumped it in the loaf pan anyway and it came out AMAZINGLY. I would recommend this recipe to anyone, gluten free or not, vegan or not. This is definitely becoming a regular for me.

    1. Hi Rebekah! I’m beyond THRILLED that you loved my recipe! I was really motivated to share a recipe that did not disappoint (as I’ve been in the same boat as you with flat, excruciatingly dry, etc. bread). So happy that this will become a regular for you! Thank you so much for taking the time to let me know how this turned out for you. Can’t wait to see what you try next!

  12. Hi. I made this. Tasted really good. Didn’t rise as much as I would have like for some reason.

    Do you know the nutritional level of this???