Vegan Chocolate Chip Pumpkin Bread

By Jessica Hylton -

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!
by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Course Desserts
Cuisine American
  • 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


  • 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!
*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
by Jessica

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Recipe Rating


  1. healthychik says:

    ever used coconut flour for this recipe?

    • Jessica says:

      Hi healthychik,

      No and it definitely wouldn’t work here. It would be way too dry and thick!

  2. Sam says:

    I just made this today and my goodness is it delicious!!!
    I made a few changes based on what I had/ didn’t have:
    – nuttalex instead of coconut oil
    – sweet potato puree instead of pumpkin
    – caster sugar instead of coconut sugar
    – I actually used a food processor (haha) cause I don’t have a stand mixer…
    – Oh, and I couldn’t find pumpkin spice/ was too lazy to look it up so I used the cinnamon and then just added some nutmeg (forgot I had allspice!)

    And one last thing… I made cupcakes cause I don’t have a loaf tin…

    It looks like I changed alot! But really, my substitutions aren’t too different from the ingredients list.

    Thanks for such a fabulous, gluten free, vegan recipe!!! Can’t wait to share the muffins with everyone 🙂

  3. Denise says:

    As I’m clicking through your recipes, I’m overwhelmed by so much goodness and yumminess! This is another one I want to try. I’m one to crave and make pumpkin-chocolate-chip-anything all year round! 🙂 You help make creating wonderful wholesome recipes so easy and straightforward. Your plentiful photos help me so much as I’m a visual person, too! I wanted to write a comment to let you know that I love your amazing blog and recipes, and your story is so inspirational and I wish you great success in everything you do!

    • Jessica says:

      Hi Denise,

      Aww that’s so kind of you!! Thank you so much for your sweet comment and well wishes!! I truly hope you enjoy this bread!!

      <3 Jessica

  4. DAWN says:

    Hi Jessica,

    I am on the KETO diet…..would I be able to substitute the flour and use almond flour if we can’t use coconut flour ((saw your response, below, about coconut flour))

    Thank you,


    • Jessica says:

      Hi Dawn,

      Can you have sorghum flour and brown rice flour on the KETO diet? Also, are you vegan?

  5. Amelia says:

    Hey I just wanted to know how many calories per serving this would be Thankyou

  6. Alexandra says:

    OH MY GOSH! This was such a big hit!! EVERYONE who tried it, loved it! So moist and I love that it was so simple to make. I’m making a double batch tonight! I’ve shared your recipe with all my friends!

  7. Barb says:

    I used Sarah bakes gluten free flour mix without the xanthum gum, and doubled the cinnamon and pumpkin spice. It came out delicious! My husband had 3 slices right away. I took a loaf to work and it disappeared almost immediately. Thank you so much for sharing this recipe.

    • Gavin | Jessica in the Kitchen says:

      Awesome! We’re glad that you were able to enjoy the recipe Barb. Thank you for writing such nice words about it!

  8. Amanda says:

    5 stars
    So delicious! I used chocolate chunks in mine for more chocolaty goodness 🙂 This bread is super moist with just the right amount of pumpkin flavor. A must-bake for fall evenings!

  9. Ana says:

    5 stars
    Jessica!!! This is delicious. As per usual with your recipes. Just as everyone else say, this is super moist and the right amount of spicy pumpkin flavour. The texture is perfect.( I used 1/4 cup of chocolate chips instead of 1/2 cup.)
    Thanks so much… AGAIN… for another great recipe. : )

  10. Lainey says:

    5 stars
    This bread turned out absolutely delicious. The recipe was comprehensive and easy to follow. Thanks so much Jessica!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy to hear this Lainey! Thank you so much for trying this recipe.

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