This moist Vegan Chocolate Chip Pumpkin Bread is the perfect sweet treat for a chilly day! With the warm, cozy flavors of pumpkin spice and rich chocolate chips, it’s impossible to just eat one slice!

Loaf of pumpkin bread on cooling rack with knife, with one slice cut

If you’ve just started reading my blog, you may not know that I used to run a baking business many years ago. This pumpkin bread recipe dates all the way back to that time, and it was always a favorite of friends and family, which is how I know it’s going to be a favorite of yours, too. It’s unbelievably moist, dotted with rich chocolate chips, and flavored with the coziest blend of cinnamon and pumpkin pie spice.

With the holidays coming up, you might want to make a few loaves for gifting or for adding to your dessert table (a dollop of whipped coconut cream takes it from snack to dessert-worthy for sure!). Or just make a loaf for yourself and enjoy a slice with a warm mug of my pumpkin spice matcha latte. No matter how you eat it or why you make it, I’m certain you’ll love this recipe as much as I do!

Overhead view of chocolate chip pumpkin bread ingredients with labels

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

  • All purpose flour – You can use a gluten-free baking blend if you prefer.
  • Baking powder
  • Baking soda
  • Fine sea salt
  • Cinnamon
  • Pumpkin pie spice
  • Pumpkin puree 
  • Sugar – You can use coconut sugar, brown sugar or cane sugar.
  • Coconut oil – The oil will need to be melted for this recipe. (I love coconut oil for baking because it yields a tender crumb, but you can use olive oil! If using coconut oil, use refined to remove the coconut flavour.)
  • Vegan milk
  • Vanilla extract
  • Chocolate chips – To keep the chocolate chips from sinking to the bottom of the batter, toss them in 2 teaspoons of flour.

How to Make Vegan Chocolate Chip Pumpkin Bread

Like all quick bread recipes, this one is easy and fast! Here’s what you’ll need to do:

Prepare. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with nonstick spray or vegan butter.

Overhead view of dry ingredients in mixing bowl with whisk


Combine the dry ingredients. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a mixing bowl until well-combined.

Overhead view of wet ingredients for pumpkin bread in glass mixing bowl

Mix the wet ingredients. Place the sugar, pumpkin puree, and coconut oil in a stand mixer and mix for about 1 minute, then add the milk and vanilla extract. Continue to mix for a minute more.

Combine the wet and dry ingredients. Add the dry ingredients to the stand mixer one cup at a time, beating on medium to low speed until the mixture is combined. (The batter will be thick.) Fold in the chocolate chips, then transfer the batter to your prepared loaf pan.

Chocolate chip pumpkin bread in bread pan on cooling rack

Bake. Place the bread pan in the oven and bake for 45-50 minutes. The loaf is ready when a knife or toothpick comes out clean; it’s okay if it has chocolate on it, but it shouldn’t have any batter or moist crumbs.

Slices of chocolate chip pumpkin bread on round wire cooling rack

Tips for Success

Here are some tips to help ensure that you have the perfect loaf of pumpkin bread:

  • Using homemade pumpkin puree. You can use homemade pumpkin puree in this recipe, but if it appears more watery than canned pumpkin, you’ll need to drain off the excess liquid. Line a fine mesh sieve with a nut milk bag or paper towels and let the pumpkin sit for about 30 minutes before continuing with the recipe.
  • Making gluten-free bread. If you choose to make this pumpkin bread with a gluten-free baking blend, make sure it has xanthan gum in it. Without this, the bread will be crumbly.
  • Mixing the batter. It’s always important not to over-mix quick bread. For this recipe, 2 minutes after the wet and dry ingredients are added together is enough.
Chocolate chip pumpkin bread on cooling rack with two cut slices

How to Store

Wrap your pumpkin bread in plastic wrap and keep it at room temperature for up to 3 days, or refrigerate it for up to 5 days. 

Can I Freeze This Recipe?

Yes, you can store your bread in the freezer for up to 2 months. To prevent freezer burn, I recommend wrapping it in plastic wrap, then either wrapping it in a layer of foil or popping the loaf in a freezer bag. Let the bread sit on the countertop overnight to thaw before serving.

Stack of chocolate chip pumpkin bread slices

Enjoy friends! If you make this chocolate chip pumpkin bread recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Loaf of pumpkin bread on cooling rack with knife, with one slice cut

Vegan Chocolate Chip Pumpkin Bread

This moist Vegan Chocolate Chip Pumpkin Bread has the warm, cozy flavors of pumpkin spice, plus rich chocolate chips for the perfect fall treat!
5 (from 13 ratings)

Ingredients

  • 10 ounces all purpose flour or gluten free flour, (for the all purpose gluten free baking flour – I used Bob's Red Mill*)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 1 cup sugar, (175g) coconut sugar, brown sugar or cane sugar or other granulated sugar
  • cup oil, melted
  • ½ cup + 2 tablespoons vegan milk
  • 2 teaspoons vanilla extract
  • ½ cup vegan chocolate chips, tossed in 2 teaspoons flour

Instructions 

  • Preheat oven to 350°F/180°C. Grease a 9×5 loaf pan.
  • In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps.
  • In a standing mixer, mix the sugar, pumpkin puree, and coconut oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute.
  • Add the dry ingredients mix one cup at a time, working into the wet ingredients on a medium to low speed until it's all combined. Don't over mix – up to 2 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
  • Stir in the chocolate chips with a spatula. "Pour" batter into the loaf pan.
  • Bake for 45-50 minutes. The loaf is finished when a knife or tester comes out clean (except for maybe some chocolate on it). Enjoy friends!

Notes

Notes
*If you don’t have a kitchen scale, the flour amount is technically 1 ¾ cups + 2 ½ tablespoons. However, I 100% recommend getting a kitchen scale since it is a lot more accurate than using a cup measurement. When scooping flour, you can end up scooping too much, resulting in a dry bread, or too little, resulting in a bread that doesn’t bake up enough. These are one of the kitchen scales (affiliate link) I recommend!
Please ensure that your gluten free baking mix has xanthan gum in it, else the bread will be crumbly!
How to Store: Wrap the loaf in plastic wrap and keep it at room temperature for up to 3 days, or refrigerate it for up to 5 days. 
How to Freeze: Store in the freezer for up to 2 months. To prevent freezer burn, wrap in plastic wrap, followed by a layer of foil or place the loaf in a freezer bag. Let the bread sit on the countertop overnight to thaw before serving.
Calories: 258kcal, Carbohydrates: 40g, Protein: 4g, Fat: 11g, Saturated Fat: 8g, Sodium: 305mg, Potassium: 50mg, Fiber: 4g, Sugar: 16g, Vitamin A: 3813IU, Vitamin C: 1mg, Calcium: 101mg, Iron: 2mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.