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You are here: Home » Desserts

Vegan Chocolate Chip Pumpkin Bread

Nov 18, 2020 -May contain affiliate links

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Jump to Recipe·Print Recipe·4 from 1 review
overhead view of a sliced pumpkin bread

Our perfectly moist vegan pumpkin bread isn’t overly sweet, but it’s perfectly spiced and filled with pumpkin flavor and a sprinkle of mini chocolate chips. This Vegan Pumpkin Chocolate Chip Bread will become your favorite fall and winter breakfast, snack, or dessert bread.

overhead view of a sliced pumpkin bread

Here’s a fun fact about this easy Pumpkin Bread recipe: we actually adapted it from our popular Banana Bread Recipe and replaced the bananas with pumpkin! Instead of pumpkin spice, we used cinnamon and ginger. It’s one of the tastiest kitchen experiments we’ve ever done, and we just knew you would love it, too.

Ingredients in Vegan Pumpkin Bread

This is a straightforward vegan pumpkin bread recipe made with ingredients you probably already have in your pantry. Don’t you love it when that happens? Just think...in less than an hour, you could be enjoying Chocolate Chip Pumpkin Bread fresh from the oven!

  • Flax eggs: we make our "flax egg" with ¼ cup unsweetened non-dairy milk mixed with 1 tablespoon ground flax for this recipe. You can use one egg if you are not vegan.
  • Flour: All-purpose flour works great for this recipe. You can also use a 1-to1 gluten-free baking flour, but remember, the bread might turn out slightly drier.
  • Spices: cinnamon, ground ginger, and salt. We don't use pumpkin pie spice because we don't enjoy nutmeg, but if you love nutmeg, feel free to add it in or substitute all of the spices with pumpkin spice. A tiny bit of ground cloves is also a possibility.
  • Baking powder and baking soda for some fluff factor.
  • Mini chocolate chips: We prefer mini chocolate chips because they make it easier to slice and guarantee chocolate in every bite! You can substitute for chopped nuts if you aren’t a chocolate lover.
  • Brown sugar and pure maple syrup: For sweetness
  • Vegetable Oil: Use one with a neutral flavor, such as grapeseed, avocado, or sunflower oil.
  • Canned pumpkin: Make sure you’re buying canned pumpkin, NOT pumpkin pie filling! There’s a huge difference. The only ingredient on the label should be pumpkin!
  • Natural Vanilla Extract

Easy Vegan Pumpkin Bread

This dairy-free pumpkin bread recipe is made in one bowl with no mixer necessary, so it’s an easy, no-fuss sweet loaf that tastes amazing! We decided to make our pumpkin bread without butter and made our pumpkin bread with oil instead. Preparing only takes about 15 minutes; then the oven does the rest!

How to Make Pumpkin Bread

As we mentioned, this is a one-bowl recipe, so its a pumpkin loaf that couldn’t be easier to whip up. Make sure you spray or line your loaf pan with parchment paper and get the oven preheating, then mix all ingredients together in a medium or large mixing bowl. You may want to remove one of the oven racks or separate them to make room for a loaf pan with room for the bread to rise. Start with the wet ingredients, then add in the dry ingredients and stir until just combined. Spoon it into your loaf pan, smooth the top, pop it in the oven, and get ready to fall in love with this moist pumpkin bread! You can use this same batter to make vegan pumpkin muffins if you want! Let the bread cool on a wire rack before removing it from the loaf pan.

pumpkin bread ingredients in a mixing bowl
mixing the wet ingredients in a stainless steel bowl
Adding the dry ingredients to the wet ingredients
Mixing pumpkin bread batter

Pumpkin Bread Topping

We topped this vegan pumpkin loaf with a sprinkle of coarse sugar. This adds an unbeatable texture and sweetness! You could also top it with raw pumpkin seeds for a more seasonal crunch. Serving the bread with a yummy vegan cream cheese spread is also great!

Storing Pumpkin Bread

Store any leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. These loaves will also freeze well for up to 6 months.

Side view of a sliced vegan chocolate chip pumpkin bread

More Vegan Pumpkin Recipes

  • Pumpkin Pasta Sauce
  • Creamy Pumpkin Mousse
  • Pumpkin Coffee Cake
  • Maple Pumpkin Scones
  • Cinnamon Ginger Spiced Pumpkin Seeds
  • Gingersnap Vegan Pumpkin Pie
  • Pumpkin Apple Turnovers
  • Vegan Chocolate Chip Pumpkin Bread
side view of a pumpkin bread with 2 slices cut

DID YOU ENJOY OUR CHOCOLATE CHIP PUMPKIN BREAD RECIPE?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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Side view of a pumpkin bread with 2 cut slices

Vegan Chocolate Chip Pumpkin Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Vicky & Ruth
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (10 slices)
  • Diet: Vegan
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Description

This is a perfectly moist vegan chocolate chip pumpkin bread, it's not overly sweet and it’s perfectly spiced and filled with pumpkin flavor. It may become your favorite fall and winter breakfast, snack, or dessert bread.


Ingredients

Scale
  • ¼ cup unsweetened non-dairy milk
  • 1 tbsp ground flax
  • 1 cup all purpose flour
  • 1 ½ tsp cinnamon
  • 1 teaspoon ground ginger
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ⅛ tsp salt
  • ½ cup mini chocolate chips
  • ⅔ cup canned pumpkin puree
  • ½ cup brown sugar
  • ¼ cup neutral flavor oil (such as grape seed, avocado or sunflower)
  • 3 tbsp maple syrup
  • 1 tsp natural vanilla extract 
  • Sparkling sugar or granulated sugar to sprinkle on top (optional)


Instructions

  1. Preheat the oven to 350F. Grease a 9x5 inch loaf pan (you can also line it with parchment paper)
  2. Whisk together the non-dairy milk and ground flax in a small bowl. Set aside
  3. In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda and salt. Whisk well, add the mini chocolate chips and mix again
  4. In a large bowl, whisk together the pumpkin, brown sugar, oil, maple syrup, vanilla and flax mixture. Add the flour mixture and mix until just combined (do not overmix)
  5. Pour the batter into the loaf pan and sprinkle some sugar on top. Bake for 50-55 minutes. Let it cool completely in the loaf pan before slicing
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: desserts
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 221
  • Sugar: 22.5
  • Sodium: 38.8
  • Fat: 9.2
  • Saturated Fat: 6.5
  • Unsaturated Fat: 1.1
  • Trans Fat: 0
  • Carbohydrates: 34.4
  • Fiber: 1.8
  • Protein: 2.5
  • Cholesterol: 0

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Comments

  1. Diana

    November 24, 2020 at 3:53 pm

    Looks delicious, but as I only made one portion I think the 9x5 was too big. It came out well and looks very moist but a bit on the flat side.

    Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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