In my opinion, pumpkin season starts on October 1st and runs through Thanksgiving. I make a variation on chocolate chip pumpkin bread at least 5-6 times each fall. I made this recipe so many times last fall and we even added in dried cherries a few times, a great addition. I found that the texture is best when made into these cute little mini loaves, and they are perfect for holiday get togethers. You could easily use regular flour, eggs and chocolate chips in this recipe if you would prefer. This bread is a hit with all the members of my family, those with food allergies and those without!
Gluten Free Vegan Chocolate Chip Pumpkin Bread
Ingredients
- 2 tbsp ground flax meal
- 6 tbsp water
- 1.75 cups Bob's Red Mill 1:1 Gluten Free Flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 2 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 - 15 oz can pumpkin puree
- 1/2 cup coconut oil, melted
- 1/4 cup orange juice
- 3/4 cup enjoy life mini chocolate chips
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Coat a loaf pan, or mini loaf pan, with non stick spray, butter, or Earth Balance.
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In a small bowl combine the flax meal and water, mix and let sit for 5 minutes before adding to recipe.
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In a medium sized bowl combine the flour, baking soda, cinnamon, salt, and pumpkin spice.
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In a large bowl combine the sugars and flax "eggs" and mix until fluffy. Add the melted coconut oil, orange juice, and pumpkin puree and thoroughly mix.
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Add the dry ingredients to the wet and mix until all ingredients are incorporated. Do not over mix!
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Gently fold in the mini chocolate chips. Optional: add dried fruit or nuts to the mixture!
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Pour mixture into loaf pan and bake for 60-70 minutes, until the top is golden brown and a knife or toothpick inserted into the center comes out clean. If using the mini loaf pan bake for 25-35 minutes. Let bread cool completely before removing from loaf pan to slice.
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Store at room temperature or in the fridge in an airtight container for 4 days. Enjoy!
Update 11/29/17: I found that coating the loaf pan with Earth Balance butter gives the loaves a crisp exterior and great flavor, butter than with non stick spray. ALSO, I tried Bob’s Red Mill Gluten Free Egg Replacer (it’s gluten free and vegan!) in this recipe instead of the 2 flax eggs and it turned out great!
Did you try this recipe? Make any substitutions? Let us know how they turned out in the comments below!
Want to share this recipe? Please link back to the original post here, tag @lizhurley_rd on Instagram and #lizhurleyrdeats! Happy Baking!
