Vegan + Gluten-Free Chocolate Chip Pumpkin Loaf

A crisp fall afternoon is much more delightful with a freshly baked pumpkin loaf in the oven. This recipe comes from the delicious stacks of goodies at Minimalist Baker, with a couple of Ingrid's mods. She uses coconut sugar (the original calls for brown sugar), and she adds a handful of dark chocolate chips.
Vegan + Gluten-Free Chocolate Chip Pumpkin Loaf

  • 1 1/2 batches flax eggs (1 1/2 Tbsp (10 g) flaxseed meal + 4 Tbsp (60 ml) water)
  • 1/4 cup olive oil
  • 1/4 cup maple syrup (or honey if not vegan)
  • 3/4 cup pumpkin puree
  • 2 Tbsp mashed ripe banana (primarily for binding)
  • 2/3 cup coconut sugar (plus more to taste)
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice (plus more to taste)
  • 1/2 cup water
  • 1 heaping cup gluten-free rolled oats
  • 1/2 heaping cup almond meal (ground from raw almonds)
  • 1 1/4 cup gluten-free flour blend*
  • 1/2 cup of dark chocolate chips
  • 3 Tbsp raw pepitas or pecans

  1. Prepare flax eggs in a large mixing bowl and preheat oven to 375 degrees F (190 C).
  2. Prepare a loaf pan by lightly greasing or lining with parchment paper.
  3. To flax eggs, add pumpkin, mashed banana, agave or maple syrup, and olive oil and whisk to combine.
  4. Next, add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk.
  5. Add water and whisk again.
  6. Add oats, almond meal, and gluten-free flour blend, and chocolate chips, and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable (see photo).
  7. Scoop into loaf pan and top with raw pepitas, pecans, chocolate chips.
  8. Bake for 40-47 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
  9. Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
  10. Let cool completely before slicing gently, preferably several hours. Otherwise, it can be a bit crumbly.
  11. Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh.


*Recipe from Minimalist Baker.



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