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Chocolate Chip Pumpkin Bread (Vegan)

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Last Updated on December 6, 2020

This chocolate chip pumpkin bread has a soft, delicious gooey center that will wow your tastebuds. It’s vegan, nut-free and gluten-free so anyone can enjoy it!

Gooey Chocolate Chip Pumpkin Bread Paleo Vegan

I’m probably one of the few folks out there who isn’t crazy about pumpkin.  I like it but I don’t love it.  However, dear mama this recipe made me a pumpkin loving fool.  

   So this recipe is nut-free, egg-free, and paleo y’all.  From my interaction with my friends (you’re my friends not my fans) on Facebook  I’ve realized that a whole bunch of you have food allergies, that honestly, I never even knew that people could have.  

This recipe is dedicated to each and every one of you that shared your story with me.

I had no idea what was going to happen when I put my apron strings on to create this recipe but now I realize that I’ve been missing out on the vegan grain-free desserts out there.

 My goodness, I expected ok but I never thought I would get gooey chocolaty pumpkin goodness.  

I even had to pry this away from Mr. Bejelly and he hates pumpkin.

Gooey Chocolate Chip Pumpkin Bread Paleo Vegan

The bread comes slightly gooey in the inside.  If you don’t want this,  there are two things you can do: 1) reduce the amount of chocolate chips (which in my opinion, are the best part) and 2) bake it in a larger pan so it has more room to spread out and cook evenly.

Also, pumpkin seeds have a warm robust taste.  I love how it pairs with the dark chocolate in the recipe but if you want something more “hidden” in the recipe and you can use almond flour, make the substitution.

Gooey Chocolate Chip Pumpkin Bread Paleo Vegan
Yield: 8

Chocolate Chip Pumpkin Bread

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

Ingredients

Instructions

  1. In a medium pan add the chia seeds, coconut oil and water and bring to a boil. Remove from the heat and set aside.
  2. In your blender or food processor, grind the pumpkin seeds into a flour.
  3. Next, add in all of the dry ingredients and pulse for 30 seconds.
  4. Then add in your wet ingredients including the chia seed mixture.
  5. Blend until well combined.
  6. Fold in the chocolate chips and pour into a well greased 5 x 9 Loaf Pan.
  7. Bake at 350 degrees for 40 - 45 minutes.
  8. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

8 Servings

Amount Per Serving: Calories: 290Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 188mgCarbohydrates: 38gFiber: 4gSugar: 16gProtein: 3g

Did you make this recipe?

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Nikko

Tuesday 9th of December 2014

Very interesting recipe, using the pumpkin seeds is a great idea. Is it normal for the dough to be so thick? The 2nd time making this, I used arrowroot flour which doesn't seem to rise as much as tapioca, but still has a great flavor. What would happen if I used almond flour in place of the starchy flour?

Erin

Wednesday 22nd of October 2014

I just made this tonight without the chocolate chips, and at first I was apprehensive about how it was going to taste, but I have to say this is really good! It actually has the taste of a regular loaf of gluten bread...soooooo yummy!

Katie

Monday 22nd of September 2014

What could I use as a substitution for the apple cider vinegar? I am highly allergic to apples, unfortunately.

Kelly Bejelly

Tuesday 23rd of September 2014

Can you have white vinegar? You could use that Katie.

Heidi Willocks

Sunday 2nd of March 2014

can i sub with almond or coconut flour instead of tapioca flour?

Kelly Bejelly

Sunday 2nd of March 2014

I have not worked on this recipe to see if I can sub those flours. If you do, please share!

Jennifer

Monday 25th of November 2013

I just made this the other day & it was GONE that night between two of us. I was conservative with the choc chips (how dare I!) because I was afraid 'gooey' would equate to 'soggy' but this most definitely can take the 1 cup of chips! Next time, (probably tonight) I will use at least the full cup and maybe a little more. I was so stoked with the texture too! This is bread, peeps! The only thing I noticed, and it may be just my old-ass oven, was that it only took about 30-35 minutes at the most to bake. It almost got too done, but this is definitely a life long fave! Now I'm in search of more recipes I can make with Tapioca Flour!! Thank you for this recipe.

Kelly Bejelly

Tuesday 26th of November 2013

Yeah! I'm so excited you enjoyed it! Thanks for sharing about your oven. Most people don't know that every single one is different so cook times can vary.

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