Imagine sinking your teeth into a moist, decadent slice of pumpkin bread that's not only vegan and gluten-free but also completely refined sugar-free. This isn't just another healthy recipe – it's a game-changing treat that proves healthy eating can be absolutely delicious! Whether you're a health-conscious foodie, have dietary restrictions, or simply love incredible flavors, this Chocolate Chip Vegan Pumpkin Bread will become your new obsession.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: Vegan
Serves: 1 loaf
Ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the gluten-free all-purpose flour, baking soda, baking powder, salt, and cinnamon. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, mix together the pumpkin puree, maple syrup, and melted coconut oil. Stir until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Once the batter is combined, fold in the dairy-free chocolate chips until evenly distributed throughout the batter.
- Transfer the batter into the prepared loaf pan, spreading it evenly with the spatula. Smooth the top to ensure an even bake.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can loosely cover it with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the vegan pumpkin bread and enjoy it on its own or with your favorite spread. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Don't overmix the batter – this can lead to a tough, dense bread. Mix just until ingredients are combined.
- For extra moisture, you can add a tablespoon of ground flaxseed to the wet ingredients.
- Check your baking soda and baking powder for freshness to ensure proper rising.
- If you want a more intense chocolate flavor, try using dark dairy-free chocolate chips.
- Let the bread cool completely before slicing to prevent crumbling.
- For best results, use a reliable gluten-free flour blend specifically designed for baking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
