Chocolate Chip Pumpkin Loaf (Gluten-Free, Oil-Free, Vegan)

Click on this photo to watch how I made it.

You don't need to wait until pumpkin spice season to enjoy this tasty Chocolate Chip Pumpkin Loaf. I came up with this recipe about 7 years ago and it has been a big hit wherever I bring it! I also make it for my family whenever we want a treat that is made with ingredients that we can feel good about.

I like to make recipes gluten-free whenever I can, because I feel better when I do not eat a lot of gluten. You can use regular flour for this if you want. My favorite brand of flour to use is the Gluten-Free 1:1 Baking Flour from Bob Red Mill.

Chocolate Chip Pumpkin Loaf

(Gluten-Free, Oil-Free, Vegan)

Ingredients

• 1 can of pumpkin (not pumpkin pie mix)

• 2 cups of flour (I use Bob's Red Mill 1:1 Baking Flour)

• 1 tsp baking soda

• 1 tsp pumpkin pie spice

• 1 tsp cinnamon 

• 1 tsp vanilla extract

• 1 tbsp of apple cider vinegar

• 1/4 cup of maple syrup

• 1 cup of vegan chocolate chips

Directions

❇️ Preheat the oven to 350F.

❇️ Line a loaf pan with parchment paper and set aside.

❇️ In a large bowl add flour, baking soda, pumpkin pie spice, and cinnamon and mix together.

❇️ Add the canned pumpkin, vanilla extract, apple cider vinegar, and maple syrup and mix everything together.

❇️ Add the vegan chocolate chips and mix everything together.

❇️ Pour the mixture in the lined loaf pan and bake in the oven for 45 minutes.

Notes:

• Store in the fridge for 3-5 days (if it even lasts that long),

• You can warm up a slice in the microwave for 15-30 seconds. 

Enjoy!