Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

  • Total Time: 1h


  • 2 Vegan Eggs*
  • 1/4 Banana, mashed
  • 1/4 cup Melted Coconut Oil + more for greasing pan
  • 1/4 cup Maple Syrup or Agave Nectar
  • 3/4 cup Pumpkin Puree
  • 2/3 cup Packed Brown Sugar
  • 1/2 teaspoon Sea Salt
  • 2 teaspoons Baking Soda
  • 1/2 teaspoon Ground Cinnamon
  • 1 1/4 teaspoons Pumpkin Pie Spice**
  • 1/2 cup Water
  • 1 cup + 1 Tbsp Rolled Oats
  • 1 3/4 cups All-Purpose or Gluten-Free Flour Blend***
  • 1/2 cup Vegan Chocolate Chips
  • ----------
  • * Either Bob’s Red Mill Egg Replacer, The VeganEgg or flax eggs (1.5 Tbsp ground up flaxseed + 4 Tbsp water)
  • ** Combine 1/2 tsp ground cinnamon, ¼ tsp ground ginger, ¼ teaspoon ground nutmeg, 1/8 tsp ground allspice 1/8 tsp ground clove
  • *** Combine 1 1/4 cups brown rice flour, 1/4 cup potato starch, 2 Tbsp cup white rice flour, 2 Tbsp tapioca flour


  1. Preheat oven to 375F.
  2. Prepare vegan eggs in a large mixing bowl.
  3. Prepare a 5x9 loaf pan by lightly greasing with coconut oil.
  4. To vegan eggs add the banana, pumpkin puree, agave or maple syrup, and melted coconut oil - whisk to combine.
  5. Next add brown sugar, baking soda, salt, spices - whisk.
  6. Add water and whisk again.
  7. Add oats, flour and most of the chocolate chips - stir. If it appears too wet, add in another couple Tbsp of oats. It should be semi-thick and pourable.
  8. Scoop into loaf pan and top with the remaining chocolate chips.
  9. Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  10. Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
  11. Let cool completely before slicing, preferably several hours, otherwise it can be a bit crumbly.
  12. Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. You can also freeze to keep fresh for up to one month.

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