Easiest Chocolate Chip Pumpkin Bread (DF)

Hi friends,

Happy almost Fall!

It’s definitely pumpkin season here in (Greater) Vancouver, British Columbia! We’re so lucky to actually get 4 seasons for the most part and I know I’m not alone when I say I’m looking forward to Fall and all that it entails. There’s just something about the smell of Fall baking like cinnamon and nutmeg that gives you all the cozy feels. I know I’ll miss the sunshine and longer days really soon but hopefully recipes like these make up for it!

I wanted to make a classic pumpkin bread but dairy-free of course! Something that you would find at a grocery store or your favourite cafe. No extra frills, no fancy flour mixes, this pumpkin bread definitely hit the spot and is lightly sweetened with the perfect texture. If you’re wanting something extra and want to make the bread more decadent, you could add some frosting on top to take it to the next level.

Looking for more pumpkin recipes? I got you! Try some of my other pumpkin recipes here:

Pumpkin Oatmeal Chocolate Chip Cookies

Grain-Free Soft Pumpkin Cookies

Baked Pumpkin Spiced Donut Holes

Vegan Creamy Pumpkin Pasta

Vegan Pumpkin Pie Oatmeal Squares

& MORE! Just search “Pumpkin” in the search bar.

If you’re not a big fan of chocolate, no problem! You can substitute pecans, walnuts, almonds or even raisins. For the flour, I used a mix of white pastry flour (you can use all purpose flour) and whole wheat flour. The mix of the two created a great texture, while being nutritious. If you don’t have whole wheat flour or pastry flour, feel free to substitute with all purpose flour.

Are you gluten-free? I haven’t personally tried it but a good 1:1 gluten-free baking flour would be a good substitute if you’re looking to make this recipe gluten-free.

The bread should be kept in the refrigerator for up to 4 days. After that, if you’re looking to freeze the loaf, slice it up and wrap it in plastic wrap separately before transferring to an airtight container in the freezer. Pre-slicing makes it easy to just consume a few slices at a time and allows the bread to thaw easily in the refrigerator.

I can’t wait for you guys to try this one! Please tag me on socials @balancingandie so I can see your lovely creations.

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4 Replies to “Easiest Chocolate Chip Pumpkin Bread (DF)”

  1. How does the article describe the process of preparing the “Easiest Chocolate Chip Pumpkin Bread (DF)”?

  2. What are the main ingredients needed to make the Easiest Chocolate Chip Pumpkin Bread (DF)? Greeting : Telkom University

  3. Are there any recommended variations or additions to enhance the flavor of the chocolate chip pumpkin bread?

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