Vegan Chocolate Chip 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.

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 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.

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

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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