In my opinion, pumpkin season starts on October 1st and runs through Thanksgiving. I made this chocolate chip pumpkin bread recipe at least 5-6 times during the month of October. Disclaimer: if you ever watch me bake you will know, I am not a baker that follows recipes to the tee. Here is a gluten-free, vegan recipe for chocolate chip pumpkin bread. You could easily use regular AP flour, eggs and regular chocolate chips if you are free from food allergies!
Chocolate Chip Pumpkin Bread
- 1 and 3/4 cup gluten-free 1:1 baking flour (I used Bob’s Red Mill brand 1:1 gluten free flour)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 3/4 tsp salt (I just did a little short of 1 tsp and it turned out great)
- 2 flax eggs (2 tbsp flax, 6 tbsp water)
- mix 1 tbsp ground flax meal w/ 3 tbsp water per egg.
- let sit 5 mins before adding in just like you would a regular egg!
- 3/4 cup sugar (organic cane or regular sugar both work well)
- 1/2 cup light brown sugar
- 1 – 15 oz can pureed pumpkin
- 1/2 cup melted coconut oil (microwave for about 30 seconds let it cool a little before adding)
- 1/4 cup orange juice
- 2/3 cup enjoy life chocolate chips (regular semi sweet chocolate chips can be used if desired)
- Prior to preheating your oven, move your oven rack to the bottom half of the oven to ensure bread does not brown to quickly. Preheat the oven to 350 degrees F. Thoroughly spray a loaf pan with pam, or other baking spray. You can also use a muffin tin or mini loaf pan for this recipe, the cooking time will just be a little different!
- Combine the flour, baking soda, cinnamon, salt and pumpkin spice in a medium to large bowl, mix and set aside.
- In a medium size bowl mix the flax eggs, white sugar and light brown sugar together until combined. Slowly add in the melted coconut oil, pumpkin and orange juice and mix.
- Add the wet ingredients to the dry ingredients and mix with a rubber spatula until combined. Do not overmix!
- Gently fold in the chocolate chips. You can also add pecans, walnuts, or dried fruit to this bread. I have added about a 1/2 cup of dried cherries in with good results.
- Pour the batter into the loaf pan and bake for 60-70 minutes. Check the bread after about 30 minutes of cook time and cover with aluminum foil to keep it from browning too quickly. After about 60 minutes check the bread about every 5 minutes. Bread is finished cooking when a knife inserted into the center comes out clean. Cooking time will vary depending on your oven.
- Allow the bread to cool completely beforeremoving from the loaf pan. Be sure to thoroughly spray your loaf pan, and use a knife to release around the edges before removing it from the pan.
- After cooling bread can be stored at room temperature or in the fridge in an airtight container for up to 7-10 days.
- You can use AP flour instead of gluten free flour if desired.
- 2 eggs can be used instead of flax eggs.
- I am SURE any sort of chocolate chips or dried fruits and nuts would be delicious in this recipe, let me know in the comments if you try anything different!
- In my oven, in a ceramic loaf pan this bread takes up to 75 minutes to cook, be patient and continue to check the bread with a knife until it comes out clean. PRO Tip: I like to insert the knife into a crack in the top of the bread, it is less noticeable and more photogenic after baking.
- If you do not have coconut oil, other vegetable oils may work just fine. I have never experimented with other oils.
- To cook in a muffin pan, or mini loaf pan, just adjust the cooking time, start with 20-25 minutes and go from there until a knife inserted into the center of a muffin or mini loaf comes out clean.
**If you repost this recipe please link back to my post, or lifeofarunnergirl.com**