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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:
Running.
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:
HOLIDAY!
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? 😉
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. 😉
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 ❤️
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More Gluten Free Vegan Fall & Pumpkin Recipes
- Easy Gluten Free Vegan Pumpkin Coffee Cake Recipe
- Healthy Pumpkin Oatmeal Muffins
- Vegan Gluten Free Cinnamon Apple Crisp with Oats
- Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars
- …and Healthy Vegan Rice Crispy Treats + Best Moist Chocolate Chip Banana Bread Recipe, just for fun! 🙂
One Bowl Gluten Free Vegan Pumpkin Chocolate Chip Bread (V, GF, Dairy Free)
Ingredients
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
Add-ins
- ¾ cup vegan chocolate chips
- Optional for topping: 1 ½ tablespoons assorted vegan chocolate chips, mini and regular
Instructions
- 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 1 1/2 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.
Notes
- 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.
© beamingbaker.com. 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.
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! 🙂 ❤️
Hello! I cannot eat maple syrup nor coconut sugar due to health issues, could i use any substitute sugar to it? I am dying to eat this
Hi Maria! You could try swapping those ingredients with brown rice syrup or agave. Try a 1:1 ratio and let me know how it turns out. Good luck! 🙂
I can’t wait to try this recipe! One question though, I live in Denver and was wondering what accommodations need to be made for high altitude? Thanks so much!
Hi Lisa, I’m not entirely sure since I’ve never baked at high altitudes. But I did find some information about how to make adjustments. Looks like you can start out by just slightly reducing the baking soda, by 1/8 teaspoon (giving you a total of 7/8 teaspoon of baking soda). As for the baking powder, let’s just leave that as is. See how that works and adjust if need be. Here’s a link to a resource about high altitude baking: http://www.food.com/about/high-altitude-baking-quick-breads-966 Hope this helps! 🙂 Can’t wait to hear how it turns out.
Thanks! I’ll give it a shot!
You can also add an additional flax egg or regular egg if you want for your high altitude baking. I’m in Boulder county and that’s what I do. It works well. Also, to much sugar can effect high altitude baking. I’m making this fir the first time, I’ll let you know how it goes for me.
How GORGEOUS is this bread, Demeter?! I’m ready with my steaming cup of coffee…I wish you delivered because I could go for one (or five) slices of this for breakfast! This is truly stunning, and those chocolate chips…yuuuum. It always makes me laugh when people from out west talk about 50 being cold…I wish I grew up with that being considered cold! 🙂 But yay for fall, the crisp air, leaves changing, and LOTS of this gorgeous pumpkin bread. Pinned! 🙂
Aw, thanks so much G! 🙂 Five slices should just about do it! Thank you so much for your kind words. 🙂 I’m not gonna lie, 50 still makes me shiver! But everything under that seems to lose all meaning–I’m just FREEZING my no bake bites off at that point! Lolol. Thank you, Gayle! 🙂
Oh my gosh Demeter – that tower of bread deliciousness had me reaching through my computer!! Chocolate and pumpkin – two great tastes that taste good together! Pinning this scrumptiousness!
You’ve got to try this, Kate! 😉 I know you’ll absolutely love it. 🙂 Chocolate and pumpkin were just meant to be. 🙂 Thank you!
Hello-
I wanted to make this bread today and wanted to ask you if it would be ok to leave out the coconut sugar or if that would impact the bake at all. Thanks so much looking forward to this bread!
Hi Lane, yes, leaving out the coconut sugar would definitely impact the final result. If you have brown sugar, you can use that instead. As for leaving out the sugar completely, I wouldn’t recommend it. Hope this helps! I can’t wait to hear what you think! 🙂
GIRL. These pictures are amazing – those melty chocolate chips are killing me. I dare anyone to try a slice of this and not instantly fall in love with gluten free/vegan baking. Also I feel you on the running! I really need to start getting out more because I always love the way it makes me feel. Now I feel inspired to go running and bake pumpkin bread. Love it.
YES!! Thank you, my dear friend! 😉 You KNOW what I’m talkin’ about! GFV baking can be awesome and even better than the other stuff! 😉 I hope you get a chance to run and do all the things that make you feel awesome. Thanks for stopping by, Sarah! <3
I totally relate to the great feeling after a good run. One of my favorite times to run is when the airs a little brisk too because it seems to be the perfect temperature and really refreshing. This pumpkin bread looks extremely delicious and I love how it still looks pretty tall and fluffy unlike some other vegan and gluten free breads!
SO, 100% agreed, Ashlyn! That brisk air is so invigorating–kinda makes running even easier, or at least more fun! 😉 Yep, this pumpkin bread had that delightful rise right up in the middle. The dip/sag in the center of a loaf really pains me. Lolol.
I always feel pumped up after running 😀 hehe That’s why I love to run. Glad to hear you and Erik still exercise. I must admit I’m slacking last few weeks. It’s due cold morning weather. Foggy and cold it’s not my fav running environment. Have to buy winter running clothes 😀 Pumpkin bread looks absolutely amazing Demeter. I loveeee pumpkin bread! And that melt in your mouth chocolate chips… just yuuum! Sharing with the world my friend! Have a nice weekend!
CONGRATS Demeter!!! Woa – am super excited and all sortsa impressed for ya! Not only did you and Erik go for a morning run – but y’all talked on your run too – gosh, if I happen to run with someone in the A.M. (which only happens once in a red moon or even less maybe) and said person tries to talk, I’ll fake faint!
Now to this loaf of all sortsa gorgeousness! YASSSSSSS I “kind of wish (I) could have a cuppa with this gluten free vegan pumpkin chocolate chip bread right now!!! Eggs don’t come close!
I had a good chuckle reading “Yep, I live in Maine now, where “brisk” means it’s simply Monday” – as much as I <3 ya – I couldn't move there – I grew up in 100+ degree weather and now after 5 days of mornings in the 50s am ready for summer again – so sad right?! Though I must say, seeing all pumpkin and gingerbread recipes make me look forward to the holidays – am gonna keep my fingers crossed that this year we have 70s on Christmas day like we did last year – can you believe it – 70's on Dec 25th?!?!?!
I love all your vegan/vegetarian recipes – so I look forward to seeing them with a holiday twist over the next few months! Happy Friday to ya! xoxo
Thanks SO much, Shashi! Well, we run at a very slow pace that some may not qualify as running–but who cares, we’re moving! That’s all that matters. 🙂 Where you live totally sounds similar to what us Californians went through–it was brisk and holiday time once it got to 50. Lol. Woah, 70s is crazy on Christmas! But I believe it! Happy Friday my friend! xoxo
That movie marathon sounds like so much fun!! Especially if it involves several slices of this glorious bread 😉 Hope you have a great relaxing weekend (with a couple of runs fit in in between movies 😉 ! )
I’m so looking forward to it! Thanks Megan! I hope you have a wonderful weekend too. 🙂