This Vegan Gluten Free Pumpkin Spice Bread is moist, soft and delicious! Chocolate chips are added for extra sweet-ness in this bread!
It’s the middle of the week and you know what that calls for? A mid-week snack bread!
It can’t be baking season without a pumpkin spice bread right?!
I don’t know about you but breads like this or even banana breads or peanut butter breads I always like to heat them up with a little vegan butter on top and have it for lunch! Usually my lunch is something like a quinoa dish or veggie packed sandwich but something about this time of year makes me crave warm baked breads like this! Not muffins or bars but breads! It must be because it’s getting cold out and my tastes are switching to comfort foods! 😉
Anyone else like that?
Anyways, you are going to love this bread because it’s soft and moist AND the bread part is refined sugar free! (the chocolate chips aren’t sugar free but you could sub carob chips if you want)
The nice thing about using spices is that they have so many flavors on their own that it makes a refined sugar free dessert taste not-so-sugar-free. 😉
This isn’t totally sugar free though, the bread is naturally sweetened with dates and maple syrup, but the bread IS free of white processed sugars (the chocolate chips contain sugar, unless you use carob chips or dark chocolate sugar free chips)
Also! Pleaseee read the recipe notes carefully before making this bread, I have notes about the flax egg and the date caramel in there! Thank you bunches! 😉 wink wink!
A few more things about this Vegan Gluten Free Pumpkin Spice Bread:
It’s soft and moist.
Naturally sweetened (except the chocolate chips if you choose to add them, could sub pecans or other nuts)
Even better heated and topped with butter the next day.
Totally yummy lunch! 😉
I hope you give this a try and let me know what you think! Leave a comment and rating! Also snap a pic and tag me on social media!
Vegan Gluten Free Pumpkin Spice Bread
moist, soft and delicious! Chocolate chips are added for extra sweet-ness in this bread!
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hour 15 mins
- Yield: 9 1x
- Category: Bread/Dessert
- WET INGREDIENTS:
- 1 flax egg (see notes)
- ¼ cup vegan butter melted (I use Earth Balance in the red package)
- ¼ cup maple syrup
- 1 cup pumpkin puree (plain, NOT pie filling)
- ½ cup Date Caramel (see notes)
- ¾ cup unsweetened vanilla almond milk (I use SILK brand)
- DRY INGREDIENTS:
- 2 tsp baking soda
- 1 cup buckwheat flour
- 1 cup brown rice flour
- ¾ cup tapioca flour
- 2 tsp cinnamon
- 1 tsp all spice
- ½ tsp nutmeg
- ¼ tsp clove
- ¼ tsp ginger
- ⅔ cup vegan chocolate chips plus more for topping (I used Enjoy Life dark chocolate chips)
- Could sup nuts like pecans to make this refined sugar free.
- First make the date caramel so that is done and make the flax egg and set it aside.
- Pre-heat the oven to 375 degrees and line a loaf pan with parchment paper or spray with non-stick spray.
- In a large mixing bowl add the butter first and melt it in the microwave, then add the rest of the wet ingredients. Including the date caramel and flax egg which should be gel like by now.
- Next add the dry ingredients right into the bowl of wet ingredients including the spices and mix well.
- Fold in the chocolate chips.
- Scoop batter into loaf pan and bake for 50-60 minutes until a tooth pick comes out clean from the center.
- Let cool at least 30 minutes before cutting into it or it will crumble apart! 60 minutes would be even better!
- Makes about 9 slices
- Good for 2-3 days in a sealed container of tightly covered with plastic wrap.
- Re-heat the next day and top with butter if it is getting too dry the following days.
I use flax seeds and grind them up myself in a little blender (I use a magic bullet) .
So 1 fax egg = 1 tablespoon flax seeds ground up plus 3 tablespoon water
1 tablespoon ground up ends up being 1 ½ tablespoon ground flax meal so if you are using pre-groud flax meal then you need 1 ½ tablespoon flax meal to 3 tablespoon water.
For the Date Caramelrecipe I did the 12 pitted medjool dates like the recipe calls for and I blended it with ¾ cups water until smooth… this makes 1 cup and you only need ½ cup for this recipe but it’s hard to only blend up 6 dates (unless you are using a vitamix or something like that, I used a Ninja mini food processor though) I suggest making the full batch and using the other half to dip fruit in for breakfast like bananas and apples YUM!
So 12 pitted medjool dates with ¾ cup water blended until smooth. Only use ½ cup in this recipe though.
warm and comforting! perfect Sunday afternoon snack!