Vegan gluten free pumpkin bread with chocolate chips

Here is my recipe for gluten free pumpkin bread. I added chocolate chips because - well why not. You can never have too much of a good thing and chocolate is ALWAYS good!


2 cups pumpkin either canned or fresh
1 cup sugar ( I am using palm sugar right now and I really like it for cooking. It's low on the glycemic index)
1 egg worth of egg substitute (enerG egg replacer)
1/2 cup coconut milk
1/3 cup sunflower or safflower oil
1 tsp vanilla extract
2 cups gluten free flour ( I like Bob's)
1 tblsp xanthum gum
1/4 tsp sea salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
2/3 cup of vegan chocolate chips
1 cups chopped pecans


Pre heat oven to 350 F

Oil a loaf pan 9 x 5 works well

Combine the pumpkin, sugar, milk, vanilla and egg substitute in a bowl and mix together. In another bowl mix flour, spices, salt, xanthum gum.

Combine dry and liquid ingredients together, add in nuts and chocolate chips.

Mix the vinegar and baking soda together then add to batter mix, pour into prepared baking dish.

Bake until toothpick inserted comes out clean, approximately 1 hour.

Cool on a baking rack.

I have to say I love to eat this bread while the chocolate chips are still slightly warm. Yum

If you are someone who likes milk with your treats, I like the combo of rice milk with just a touch of coconut milk added. It gives a consistency of milk and a little richer flavor than rice milk alone.

If you like it, let me know.