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?
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. 😉
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:
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? 😉
We’re both SO excited about holiday 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. 🙂
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. 😉
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
- gonna make you look like a serious boss in the kitchen
- made with ingredients you can feel good about
- 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 ❤️
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- 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
- 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)
- Preheat the oven to 350°F. Line a standard loaf pan with parchment paper or greased foil. Set aside.
- Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
- 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.
- 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 1½ tablespoons chocolate chips into the loaf.
- 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.
- Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift out, slice and enjoy! Storing instructions below.
- 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.
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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.
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.
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.
Thank you for stopping by, I can’t wait to see ya next time! 🙂 ❤️