You Won’t Believe It’s Vegan and Gluten Free Pumpkin Chocolate Chip Bread

you won’t believe it’s vegan and gluten-free pumpkin chocolate chip bread

if you’re looking for a pumpkin bread that’s both vegan and gluten-free but still tastes absolutely incredible, this is the recipe for you!!

seriously, you won’t believe how fluffy, moist, and delicious this bread turns out!

the combination of pumpkin puree and runny almond butter makes it rich and moist, while the dairy-free chocolate chips add a bit of indulgence.

taste and texture

this pumpkin chocolate chip bread has a perfect balance of sweetness, warm pumpkin spice, and creamy chocolate chips!

the pumpkin puree adds natural moisture, giving it a soft and tender crumb.

the almond butter contributes to the rich texture without making it too dense, while the coconut sugar provides a subtle caramel-like sweetness.

each bite is fluffy, with the right amount of heartiness, chewiness, and the chocolate chips melt beautifully into the bread.

you won’t believe that this bread is not only gluten-free but also vegan.

typically, gluten-free and vegan baked goods can be dense or dry, but this bread bakes up with an airy and light texture, thanks to the combination of gluten-free 1:1 flour and arrowroot.

it’s so good that even people who don’t follow a vegan or gluten-free diet will love it!

why it’s amazing for gluten-free and vegan

this recipe shows how you can bake something delicious without needing eggs, dairy, or gluten.

using almond butter instead of traditional butter, and a milk and apple cider vinegar mixture for that perfect rise, means you get all the fluffiness and flavor without animal products or gluten.

the pumpkin puree helps hold everything together while adding moisture, making this a foolproof recipe for anyone with dietary restrictions or preferences.

substitutions and add-ins

while this recipe is already fantastic as is, you can easily make a few adjustments based on what you have or your preferences:

• substitute tahini for almond butter: if you prefer a nuttier flavor or don’t have almond butter on hand, tahini works well as a replacement.
• skip the chocolate chips: not in the mood for chocolate? feel free to leave out the chocolate chips for a classic pumpkin bread, or replace them with nuts like walnuts or pecans for added crunch.
• add-ins: dried cranberries, chopped dates, or shredded coconut are also great mix-ins if you want a little something extra in your bread.

storage

this bread stores beautifully!

keep it in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days.

if you want to enjoy it over a longer period, you can freeze slices individually. just thaw a slice at room temperature or give it a quick warm-up in the microwave when you’re ready to enjoy.

final thoughts

whether you’re vegan, gluten-free, or just love pumpkin bread, this recipe will become a go-to.

it’s incredibly soft, full of flavor, and so versatile with easy swaps and add-ins.

get ready to amaze everyone with a loaf of bread that truly feels like an indulgence, while being 100% plant-based and gluten-free.

if you love You Won’t Believe It’s Vegan and Gluten Free Pumpkin Chocolate Chip Bread, try these other recipes from my blog!