How to Make the BEST Gluten-Free Vegan Pumpkin Bread

Author Chef Summer Storm – garden grub

This gluten-free vegan pumpkin bread is rich, moist, and full of cozy autumn flavors, all without dairy, eggs, or gluten!

Prep Time 20

Cook Time 1 15

Total Time 1 35

Course Breakfast, Dessert, Snack

Cuisine American

Servings 1 loaf

2 tbsp flax meal
6 tbsp water
1 3/4 cups Bob's Red Mill gluten free all purpose flour (Please use this EXACT brand and type of flour, otherwise you will have a different final outcome!!)
1 tsp baking soda
1 tbsp pumpkin pie spice
1/2 tsp kosher salt
1/3 cup almond milk, plain, unsweetened (You can also use cashew or soy milk.)
1 tbsp raw apple cider vinegar
1 cup pure pumpkin puree (Do NOT use pumpkin pie filling. There is a difference!!!)
2 tbsp pure maple syrup
1 1/4 cups brown coconut sugar
1/2 tsp pure vanilla extract
1/2 cup coconut oil, melted, plus more for greasing the pan
1 1/2 cups vegan chocolate chips (You can use dark, semi-sweet, or milk chocolate!)

Preheat the oven to 325 degrees Fahrenheit. Grease a non-stick 11" by 6" bread pan with a little bit of coconut oil or cooking oil spray.
In a small bowl, stir together the flax meal and water. Let it rest for 10 minutes, stirring it occasionally to keep it from separating. This creates flax "eggs."
In a large mixing bowl, whisk the flour, baking soda, pumpkin pie spice, and salt. Set aside.
In a small bowl or cup, stir together the milk and apple cider vinegar to create vegan buttermilk. Set aside.
In another mixing bowl, whisk together the pumpkin puree, maple syrup, brown coconut sugar, vanilla extract, coconut oil, flax eggs, and buttermilk.
Pour the wet batter into the dry mix and whisk until evenly combined and there are NO lumps of flour.
Add in 1 cup of the chocolate chips and stir until they're evenly distributed.
Scrape the batter into the greased bread pan and spread it evenly from corner to corner.
Evenly sprinkle across the other 1/2 cup of chocolate chips.
Bake the bread on the middle oven rack for 1 hour and 15 minutes, rotating the pan after about an hour.
Allow the bread to cool completely, gently remove it and cut it into slices!

Keyword best vegan pumpkin bread, easy vegan pumpkin bread