Gluten Free/Vegan Chocolate Chip Pumpkin Bread

by Brittany on October 4, 2010

Posted October 4, 2010 by Brittany
Gluten/Dairy/Soy/Rice/Egg/Corn Free. And Vegan! This moist and tasty version of Pumpkin Bread is made with highly nutritious Teff Flour.

  • Ready Time :
    0 min


1 piece


  • 1 1/4 cups Teff Flour
  • 1/2 cup Tapioca Flour
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3 teaspoons (dry) Ener-G Egg replacer (omit the water)
  • 2 tablespoons Cinnamon
  • 1 tablespoon Ginger Powder
  • 1/2 teaspoon ground cloves (optional)
  • 1 1/2 cups Brown Sugar
  • 1 Stick of Melted Earth Balance Butter (1/2 Cup)
  • 5 tablespoons Organic Apple sauce
  • 1 can Organic Pumpkin Puree
  • 1 teaspoon Vanilla Extract
  • 1 cup Chocolate Chips (Enjoy Life- Vegan Dairy/Nut/Soy Free Chocolate Chips)


Though Chocolate Chip Pumpkin bread can hardly be thought of as healthy- my version trades out the refined white rice flour for something much better..Teff Flour!  Teff is loaded with Fiber and has more Protein than wheat. Not to mention that is has tons of calcium, thiamin and iron. I’m a big fan! Bobs Red Mill sells a fantastic Teff flour- which is what I used for this recipe. oh.. speaking of THIS recipe. Its yummy! Super moist, just the right amount of spice and the chocolate takes it over the top. This recipe makes one loaf- though you might want to double it if you have a family of more than 2 as it wont last long!

  1. Preheat oven to 350.
  2. In a large bowl mix all of the dry ingredients.
  3. In a separate bowl- mix the wet ingredients- (butter, applesauce,Pumpkin and Vanilla extract)
  4. Pour the wet into the dry and mix really well. Pour in the chocolate chips and mix in.
  5. Coat a bread pan with non-stick spray and pour in the (slightly thick) batter.
  6. Bake for  1  1/2 hours.
  7. Allow to cool for a few minutes and then eat!

{ 9 comments… read them below or add one }

Sophie November 1, 2010 at 9:33 am

MMMMMMMMMMM,…What more can I say? Looks amazing.

I am lactose intolerant & am living gf since june 2010. I feel a lot better, have more energy, no more headaches & less fatigue. I drink lactose free milk & I eat lactose free yoghurt & lactose free buttter.

I love your lovely blog!! You make great & tasty recipes! Many greetings from a foodie fan from Brussles, Belgium!


Lisa February 21, 2012 at 9:31 pm

Thank you SO much for your great blog! You are truly a life saver!!! Just wondering if we don’t have egg replacement/would like to use eggs- is there a way to do so?

Thanks :)


Jennifer October 18, 2012 at 8:40 pm

This recipe sounds like something even my husband would like and he’s not a pumpkin fan. Can you answer some questions though? How big is the can of pumpkin? What would you use instead of spray for greasing the pan: oil or shortening? Thanks for the recipe, I can’t wait to try it!


Brittany October 18, 2012 at 8:59 pm

I believe just the standard sized can and you can use any oil or melted butter instead.


Lauren October 28, 2012 at 4:33 pm

Is it possible to use rice flour? I don’t have access to teff flour without ordering and would love to make this now…would I use the same amount or do you recommend a different amount for substituting?


Shannon Clark November 19, 2012 at 11:58 pm

I just recently found out I am allergic to egg whites, milk, and wheat. This was the first thing I tried to make and I have to say it is absolutely delicious! I was afraid I would never have good bread again. Everyone that tried it loved it! Thank you so much for sharing!


April Lockhart March 1, 2013 at 1:53 pm

I cant find the sweet potato bread with chocolate chips!! Any reason for this?


Brittany March 1, 2013 at 1:55 pm

Really? Let me track down the link for you! I didn’t remove it from the site so it has to be somewhere.


April Lockhart March 1, 2013 at 2:08 pm

thanks, I was really wanting to make it. :D


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