by Michael Raynor, MS, RDN, LDN, CISSN

It’s that time of year again, we’ve all seen it: the appearance of pumpkin spice in every direction you look. Pumpkin spice coffee, pumpkin spice cookies, pumpkin spice deodorant…it’s everywhere. You may find yourself asking, “But what if I can’t eat gluten and/or eggs and still want to partake in the pumpkiny-goodness that is fall, Michael?”

Well, buckle your seatbelt, because I have the solution for you. This gluten-free vegan pumpkin chocolate chip & cherry bread recipe was adapted by Liz Hurley, dietetic intern at Meredith College, to be gluten-free and egg-free for her specific dietary needs.

It’s a dense bread that serves as a great dessert (but can appropriately be eaten anytime). The smell and taste of this bread remind me of sitting at home on my porch enjoying a cup of hot cocoa, taking in the sight of the changing leaves. If you don’t need to avoid gluten and/or eggs, this bread is just as delicious using regular flour or eggs. Additionally, any chocolate chips can be used (we used the Enjoy Life ones because they’re free of all of the top 8 allergens, which are eggs, peanuts, tree nuts, wheat, soy, milk, shellfish and fish).

Print Pin

GF Vegan Pumpkin Chocolate Chip & Cherry Bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories

Ingredients

1 3/4 cup King Arthur Multi-Purpose GF Flour or regular flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp pumpkin spice blend
3/4 tsp salt
2 flax "eggs" (ground flaxseed & water) or regular eggs
3/4 cup sugar
1/2 cup packed brown sugar
15oz can pumpkin puree
1/2 cup melted coconut oil
1/4 cup orange juice
2/3 cup chocolate chips Enjoy Life are dairy free
1/2 cup dried tart cherries

Instructions

Preheat oven to 350F. Line a 9x5 loaf pan with non-stick spray or coconut oil.
In a small bowl, prepare your flax eggs by mixing 2T ground flaxseed with 6T water and let sit for at least 5 minutes.
In a large bowl, whisk the flour, soda, spices, and salt until thoroughly combined.
In a medium bowl, whisk the flax eggs, sugar, brown sugar, pumpkin, oil and orange juice until combined.
Gently fold the wet and dry ingredients together without overmixing. Add the chocolate chips and dried cherries.
Pour the batter into the loaf pan and bake for 60-65 minutes, or until a knife can be cleanly inserted and removed. To prevent the top from overbrowning, cover the loaf with foil halfway through baking.
Remove from the oven and allow to cool in the pan for 15 minutes, then remove and let sit for at least another 15 minutes. Slice and enjoy!