Gluten-Free Chocolate Chip Pumpkin Bread with Vegan Cream Cheese Frosting

Gluten-free, Dairy-free, Vegan option available

Chocolate Chip Pumpkin Bread

Pumpkin season has arrived in full swing & you know what that means! I’ll be in the kitchen all season long, whipping up some of my favorite fall dishes and baked goods!

This bread has been a staple in my home for the past few years and I can’t help but bake it on repeat from September to December!

Back in 2018, I devoted many Sundays to making the perfect, pull-apart, melt-in-your-mouth Pumpkin Bread that was both gluten-free and dairy-free. I am a sucker for that Starbucks Pumpkin Bread loaf, but I don’t think it’s any secret that delicious loaf has all of the dairy and gluten one could imagine. I also tested a vegan option (with one simple ingredient swap) and have found both versions to be just as tasty and moist (I know, I know… I said it).

So without further ado, I present my Gluten-Free Chocolate Chip Pumpkin Bread in all its pumpkin-ey glory! Top with my go-to Vegan Cream Cheese Frosting and you have yourself the perfect fall treat!

Gluten-Free Chocolate Chip Pumpkin Bread

What you'll need: 

GF Pumpkin Bread -

• 1 (15oz) can Pumpkin puree (not pumpkin pie filling)

• 1/2 cup coconut sugar

• 1 tsp vanilla

• 1/4 cup maple syrup

• 1/2 cup coconut oil, melted

• 2 eggs OR if vegan, 2 flax eggs (2 Tbsp ground flax seed + 6 Tbsp water, let sit 10 min in shallow bowl until it reaches a gel-like consistency)

• 1 3/4 cup Gluten-Free All Purpose Flour

• 2 tsp baking powder

• 1 tsp pumpkin pie spice

• 1/2 tsp cinnamon

• 1/2 tsp salt

• 1/4 cup dairy-free dark chocolate chips (I like Enjoy Life but also, many standard chocolate chips are naturally dairy free, so check the packaging to see)

• Optional: 1/8 cup pumpkin seeds or pecans for topping

Vegan Cream Cheese Frosting -

• 1/4 cup vegan butter

• 1/2 cup vegan cream cheese

• 2 cups organic powdered sugar

• 1 Tbsp coconut milk (or non-dairy milk)

• 1/2 tsp vanilla

What to do:

1. Preheat oven to 350 F

2. Mix all wet ingredients in a large mixing bowl (pumpkin puree through eggs)

3. Mix dry ingredients together in small bowl (flour through salt)

4. Combine wet and dry ingredients

5. Fold in chocolate chips

6. Line loaf pan with parchment paper (I spray the pan with a little coconut oil and then fold the parchment paper into a rectangle lengthwise and lay it horizontally in the pan for easy removal of the loaf)

7. Bake for 50-55 min

8. While your bread is baking, add your vegan butter and vegan cream cheese to a stand mixer and mix until combined.

9. Into the stand mixer, slowly add the powdered sugar while mixing. Add in coconut milk and vanilla, mixing until there are no clumps and the frosting is perfectly smooth. You can store this in an airtight container in the fridge until your bread has cooled.

10. Take the pumpkin bread out of the oven and check it with a toothpick to make sure it comes out clean - that means it’s done! Let the loaf cool completely before spreading with frosting and topping with chopped pecans (optional).

I hope you enjoy this seasonal treat!

If you give them a try, make sure to share with me by tagging @captured.cravings on Instagram!

xoxo

Danielle