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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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72 Comments

  1. Oh my word. That is deliciousness on 10 kind of levels. We may have to change our diets a lot in our home soon as our daughter is having stomach issues, I know I’ll be heading here first for recipes if that’s the case!

    1. Thanks you for an egg free, Paleo, delicious dessert! I love pumpkin and chocolate, a match made in heaven. It would be awesome if there were one place for recipies with no eggs, gluten, soy, dairy, etc. for those of us allergic to everything!!

  2. I am one of those with food allergies to everything!! No eggs, no soy, no dairy, no gluten, no grains, no nights shades and on and on…….thank you, thank you, thank you for giving me hope that there is someone out there with recipes for something yummy that I can use!!
    I can not wait to try this!

        1. With the flax, I would say replace with the same amount. The coconut flour, yikes, I’m not sure on that one Erica. I was planning on making the bread again this weekend and fiddling with it to see if coconut flour could work in the mix. I’ll update and share how it goes on Monday.

      1. You don’t know how much your comment means to me hun. I seriously was like, is the pumpkin too strong. I’m so glad you both enjoyed it. I had it for breakfast, lunch and dinner the next day, lol.

  3. My goodness, I think I gained 10 lbs looking at this! I love that it doesn’t require any dairy products, as I suspect that I have a strong sensitivity to them.

  4. Looks fantastic. One question though….the recipe calls for 1 cup pumpkin seeds. Would that be the green pepitas or the white, hard shelled pumpkin seeds? Awaiting your reply. Thank you.

  5. Ooooh – that looks delicious.

    However, you are not alone in not loving pumpkin. I don’t mind a nice pumpkin bread like this, but I am not out hunting pumpkin recipes. As a matter of fact, my sister makes pumpkin pies every year for Thanksgiving… and I always make a second dessert for myself because I really don’t like pumpkin pie (although, I am told that hers is excellent).

  6. I have all the ingredients to make this now except for tapioca flour – could I sub another GF flour? Almond flour? coconut flour?

    1. in the oven….. my chocolate chips all melted in the batter- was I suppose to let is cool more before adding? Also- not sure I like the taste of ground pumpkin seeds- sub almond flour next time? Or a mix of sunflower / pumpkin seeds? Hmmmm. Made 1 loaf & a dozen muffins.

      1. Almond flour is a great substitute! A lot of people are allergic to it which is why I used pumpkin seeds. If your batter got hot after mixing it up in the blender/food processor, I would let it cool than fold in the chips.

  7. Hi there, just wondering… you mentioned arrowroot as a good substitute for tapioca flour. Would you use the same measurements? Also, are chia seeds an absolute must or may those be left out/subbed as well?

  8. wondering what would happen if you tossed in a couple tablespoons of coconut flour… maybe it would stiffen up a bit and not be so gooey… not that there’s anything wrong with gooey. looks delish and can’t wait to try it!

    1. One reason it’s so gooey is from the amount of chocolate chips. You could reduce that amount to help. Also, you could bake it in a wider pan versus a loaf pan. This will allow the dough to spread out more and bake through more.

  9. This looks incredible!! I was looking through your comments and noticed someone else asked about subbing coconut flour for tapioca flour. Have you discovered any other flours besides arrowroot that would work as a sub?

    1. I haven’t tried any yet Erika. Coconut flour and Tapioca flour are so different that I need to play with the recipe to see what changes can be made. You might be able to add more almond flour if you go that route. Too many pumpkin seeds would create a really strong flavor.

  10. This sounds AMAZING. This is going to be what I’m going to indulge in once my Whole 30 is over. Thank you for all your creative recipes! I think you had the Paleo Cinnamon Toast Crunch? I made that too. Loved it!

      1. I just made this bread and it was fabulous! Definitely chewier than anticipated (due to the tapioca flour), but all my roommates loved it. I really enjoyed it the next day as well, as the texture becomes more “bread” like. Quite a tasty treat!

  11. OH MY GOD!!! Prepared it yesterday…and now it’s gone. Thankfully, I didn’t eat it by myself, my flatmates just grabbed it out of the oven, it smelled so nice that we almost couldn’t wait for it to get prepared. Thank you for this amazing recipe! πŸ™‚

  12. Oh my word, this looks so decadent. I just had my first taste of roasted pumpkin seeds for the season, and between those and my recent paleo pumpkin swirl brownies recipe I am over the moon with pumpkin recipes! I’m afraid to make this–I’m not sure I could stop at just one or two pieces!

  13. Oh boy! I made this recipe into muffins (baked for 30 minutes) and all I can say is “WOWZA!” I used 3/4 cup of Enjoy Life chocolate chips and honestly, it could have been reduced to 1/2 cup without compromise. Such a fantastic treat! Made them for a friend who is on the last few days of a detox protocol, getting sick, and was dying for something bread-like. She was about to dive into her son’s halloween treat bag or drive to Starbuck’s for some chocolate chip banana bread when I stopped her. Made a case to continue avoiding eggs and bananas and reintroducing them one by one per the protocol. – and then happily made this recipe for her. Yes, she cheated a little bit with the chocolate chips but one muffin worth of chips is nothing compared to a Snicker’s bar. Thank you, thank you, thank you. You are amazing! I plan to make this one often.

  14. 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.

  15. 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!

  16. 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?