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!
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!
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.
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.
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.
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.
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.
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.
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!
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!
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
- ⅓ cup oil melted
- ½ cup + 2 tablespoons vegan milk
- 2 teaspoons vanilla extract
- ½ cup vegan chocolate chips tossed in 2 teaspoons flour
Instructions
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.
Nutrition
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
by Jessica
This was so delicious and it made my whole house smell like the fall! Not too sweet and perfect start to my day. I substituted half of the coconut oil for apple sauce and it turned out really well! Thank you 😍
This is the most amazing vegan dessert/bread I’ve made and I’ve tried numerous recipes. I did change it up a bit and use 1:1 flour and Lakanto baking sugar. I had to take a small slice and walk away from it so that I didn’t eat most of it in one sitting. Absolutely delicious!!!
Oh wow we’re so happy to hear this Jeanna Marie! Thank you!
I have an almond allergy, is any dairy free milk able to be used for this recipe?
Hi Jessica,
Yes! You can use any one! 🙂
The recipe ask for coconut oil it didnt say melted so i added in unmelted, its not mixing in to pumpkin and sugar well. I hope I don’t have a failure on my hands and have to throw out. Most recipes say if it needs to be melted
Help
Hi JoAnn,
I hope it came out well! It should be melted coconut oil.
I rarely comment on recipes but felt I should on this because I have made this recipe close to 2 dozen times! I made it exactly as instructed the first time and then made modifications to make it a little healthier. I use all applesauce to sub for oil, 1/2 coconut sugar & 1/2 monk sugar, wheat flour, and reduced chocolate chips to 15g Trader Joe’s chocolate chunks. No one could tell the difference between versions- it’s always a crowd pleaser. Thanks so much for this recipe!
We’re so happy that this helped you Susan. Thank you so much for your kind words!
ABSOLUTELY LOVE THIS RECIPE! I cooked it a few minutes longer but this is definitely my new favorite pumpkin bread recipe for the fall <3.
Thanks so much Elizabeth!!
This bread was amazing! It was better than the pumpkin bread that I have made for the past 25 years. I did not use the chocolate chips since I didn’t have any vegan chips. Thank you so much!!!
Aww SO happy to hear this Justine thank you so much!!