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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)

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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