Oatmeal Chocolate Chip Pumpkin Bread — One‑Bowl Vegan, Gluten‑Free Loaf

# What this recipe is

# Why it works

The recipe balances wet and dry elements so the loaf stays moist and springy. Flax and water act as the egg substitute. Two small fruit‑based binders—mashed banana and applesauce—add body and natural sweetness without dairy or eggs. Almond meal contributes a tender crumb while rolled oats add chew and whole‑grain flavor. Chocolate chips provide sweet contrast and pumpkin seeds add crunch when sprinkled on top.

# Ingredients (as listed)

• 1.5 tablespoons flaxseeds
• 1/2 cup plus 4 tablespoons water, divided
• 3/4 cup pumpkin purée
• 2 tablespoons mashed banana
• 1/4 cup applesauce
• 1/4 cup maple syrup
• 1/3 cup coconut sugar
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup gluten‑free rolled oats
• 1/2 cup almond meal
• 1 1/4 cup gluten‑free flour
• 1/2 cup chocolate chips
• 1/4 cup raw pumpkin seeds for garnish

# Step‑by‑step method

1. 1In a large bowl, combine flaxseeds with 4 tablespoons of the water and set aside to thicken (this is the flax 'egg').
2. 2Preheat the oven to 375°F and line a loaf pan with parchment paper.
3. 3To the flax mixture add the pumpkin purée, mashed banana, applesauce, and maple syrup. Mix until combined.
4. 4Stir in the coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice. Add the remaining water and mix again.
5. 5Fold in the rolled oats, almond meal, and gluten‑free flour gently until just combined.
6. 6Fold in the chocolate chips.
7. 7Pour the batter into the prepared loaf pan and sprinkle raw pumpkin seeds on top.
8. 8Bake 40–45 minutes or until the top is golden brown and a knife inserted into the center comes out clean.

1. 1Let cool completely before slicing (at least one hour).

# Timing and texture notes

• Oven temperature: 375°F.
• Bake time: 40–45 minutes.
• Rest in pan: minimum 20 minutes to firm up for easier removal.
• Cooling: at least one hour before slicing to avoid a gummy center.

• Use gluten‑free rolled oats and gluten‑free flour if you need the loaf to be gluten‑free.
• Let the flaxseed and water sit briefly to thicken before adding other wet ingredients.
• A clean knife test (knife comes out clean) is the suggested check for doneness.
• The loaf is easier to handle if allowed to set in the pan for 20 minutes before removing.

# Serving and pairing

The recipe suggests pairing a slice with morning coffee or tea as a comforting start to the day. The loaf works as breakfast, snack, or a lighter dessert thanks to the fruit‑based sweeteners and pumpkin purée.

# Related recipes to explore

VegNews lists other pumpkin and fall bakes like mini pumpkin chocolate chip loaves and gluten‑free chocolate pumpkin doughnuts for variations and alternate formats of similar flavors.