Chocolate Chip Chai Pumpkin Loaf (Vegan Gluten-Free)

A moist, tender and light spiced Chocolate Chip Chai Pumpkin Loaf with a cream cheese frosting and lots of pecans. This one-bowl vegan and gluten-free loaf is easy to make and so delicious for a cosy bake.

I hope you are still loving all things pumpkin, as I am over here as this may just be the best pumpkin loaf ever. It’s rich, moist and tender, really fluffy and gently spiced with pumpkin pie spices and loaded with chocolate chips and pecans. Plus, it’s a great way to use up leftover pumpkin from Halloween or those tins you have in the cupboard. I also took this loaf to the next level using the Dandelion and Burdock drink from Hoopers which is lightly spiced with star anise and adds a wonderfully rich flavour.

Why will I love this pumpkin loaf?

This pumpkin loaf is one of the best, here’s why you’ll love it. It is:

• Light, fluffy and tender
• Moist and packed with pumpkin pie spices
• Filled with chocolate chips and pecans
• Topped with a fluffy cream cheese frosting
• Easy to make in one bowl
• Naturally vegan and easily gluten-free and nut-free
• Delicious with tea or coffee
• A great bake all year round and particularly in Autumn and Winter

If you already love the sound of this Chocolate Chip Chai Pumpkin Loaf then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The base of the pumpkin cake is a delicious mix of:

• Pumpkin puree: you can use shop-bought tinned pumpkin puree as long as it is 100% pumpkin or make your own by roasting, steaming or boiling leftover pumpkin till soft and then blending to a puree. My go-to brands are KoRo or Bakeroo.
• Coconut sugar: for sweetness although this cake is not too sweet at all. I like coconut sugar as it has a rich and caramel-like flavour that works so well in this loaf but you can use caster or golden caster sugar, too.
• Smooth cashew or almond butter: for richness and texture. I like to use cashew butter as it has a mild cookie-like flavour and is really smooth and creamy. For a nut-free option use tahini or sunflower seed butter.
• Dandelion and burdock drink: this is from Hoopers and takes the loaf to the next level thanks to the cosy star anise and rich flavours. As this is a fizzy drink, make sure to measure the liquid accurately and allow the bubbles to reduce. You can use an alcoholic one like I have here, a non-alcoholic one or use more plant-based milk.
• Plant based milk: any milk is great here like oat, almond, cashew or soya.
• Apple cider vinegar: this curdles the milk to form a buttermilk and bind the cake batter.
• Coconut yoghurt: this loaf needs the thick and creamy yoghurt like Cocos Organic vanilla or natural yoghurt which adds moisture, richness and creaminess to the loaf.
• Vanilla essence: for flavour.
• Plain or GF plain flour: to keep this light and fluffy. Use gluten-free flour where needed, ideally that contains xanthan gum (or add your own). You could also try this with wholemeal or spelt flour, too (both of which do contain gluten).
• Vegan vanilla protein: this adds a wonderful richness, vanilla flavour and moist texture that I love in baked goods. I use the vanilla buttercream protein from Macromike here (save with code AMB-AMY off the whole range).
• Pumpkin pie spices: for the flavour we use cinnamon, ginger, cardamom, nutmeg and ground clove. If you have your own pumpkin pie spices, then use 2 tsp of this.
• Baking powder, bicarbonate of soda and salt: for rise and flavour.
• Dark chocolate chips: for the rich chocolatey goodness inside. Any dairy-free chocolate is great here, whether they are chips or chunks.
• Pecans: for the autumnal sweet crunch. I love pecans but walnuts or hazelnuts will also work and to keep this nut-free, leave these out.
• Dairy-free chocolate spread: for swirling on top. This adds an extra layer of chocolatey deliciousness. You can use any brand, making sure it is dairy-free and nut-free where needed. I use the hazelnut date chocolate cream from KoRo.

As for the frosting:

• Vegan butter: allow this to soften at room temperature for 1 hour or so.
• Vegan cream cheese: this is also best at room temperature, for the best textured frosting. I love the one from NUSH.
• Icing sugar: for the sweetness.
• Plant-based milk: to help thin out the frosting, add a splash of dairy-free milk. As above, any will do.
• Vanilla: for flavour.

How do I make this loaf cake?

This pumpkin cake is easy to make in one bowl:

• Whisk together the wet ingredients: till smooth.
• Sift in the dry ingredients: and whisk again.
• Fold in the chocolate chips and pecans: and pour into a loaf tin.
• Swirl in the chocolate spread: and bake in the oven for 50 minutes or until golden, risen and cooked through.
• Cool in the tin for 10 minutes then lift out to cool fully: on a wire rack.
• Make the frosting by beating together all the ingredients: till fluffy and light.
• Spread the frosting over the loaf: and top with pecans, chocolate chips and cinnamon.

Is this gluten-free and nut-free?

This loaf is easily gluten-free, swap the plain flour for your preferred 1:1 baking blend of gluten-free flour. To keep this nut-free, use tahini or sunflower seed butter instead of cashew butter and skip the pecans. Check that your chocolate, chocolate spread, butter and cream cheese do not contain nuts.

How long will this last?

This loaf will keep for 3-5 days in a sealed container in the fridge although best eaten at room temperature. You can also freeze the unfrosted loaf for up to 1 month and allow to defrost before frosting as above.

Does this loaf contain alcohol?

The Dandelion and Burdock drink from Hoopers does contain alcohol, although there is only 90ml for the whole loaf, meaning each slice as about 9ml of the drink, a lot of which bakes off as the loaf cooks. That said, if you prefer, you can use an alcohol-free flavoured drink or use more plant-based milk.

What other cakes can I make?

I hope you are going to love this Chocolate Chip Chai Pumpkin Loaf and for more cakes and bakes, how about my:

• Chocolate Pumpkin Swirl Bread
• Cinnamon Caramel Apple Cupcakes
• Vegan Pumpkin Spice Tiramisu
• Cinnamon Raisin Pecan No Yeast Bread
• Caramel Apple and Pecan Blondies

I look forward to hearing what you think of this Chocolate Chip Chai Pumpkin Loaf so please let me know in the comments below and leave a star review above. If you do make this loaf, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With choc chai pumpkin love x

p.s. This loaf cake was first made with Hoopers but this blog post is not sponsored and all onions are my own.