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!

Looking for more outstanding pumpkin recipes? Try my pumpkin sugar cookies, pumpkin pie, and pumpkin muffins too!

Why You’ll Love This Vegan Pumpkin Bread

As you can tell from the fact I’ve been making this pumpkin chocolate chip bread for years and years, it’s one of my favorites. And I expect it will become one of yours too!

  • Perfect combination of pumpkin and chocolate. Pumpkin + chocolate is a seriously underrated flavor combination, if I do say so myself. This pumpkin bread with chocolate chips offers the perfect balance of the two flavors.
  • Incredibly moist. Pumpkin puree not only adds flavor to this bread but it also helps to ensure that it stays super moist, as do the other ingredients like vegan oil and butter.
  • Quick and easy. The prep time on making this is just 25 minutes and you can easily be enjoying a warm slice from the oven in just over an hour.
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
  • Spices – Cinnamon and pumpkin pie spice give this vegan pumpkin bread the incredible flavor.
  • Pumpkin puree – Be sure to use plain pumpkin puree and not pumpkin pie filling, which is already spiced and sweetened.
  • 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:

Overhead view of dry ingredients in mixing bowl with whisk
Overhead view of dry ingredients added to wet ingredients in glass mixing bowl
Overhead view of pumpkin bread batter and chocolate chips in glass mixing bowl with rubber spatula
  • Prepare. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with nonstick spray or vegan butter.
  • Make the batter. Whisk together the dry ingredients. In a separate bowl, mix the sugar, pumpkin, and oil then add the milk and vanilla. Add the dry ingredients, one cup at a time, on low speed until combined. Fold in the chocolate chips.
  • Bake. Transfer the batter to the bread pan. Bake for 45 to 50 minutes, until a toothpick comes out with no batter or moist crumbs.

Tips for Success

Here are some tips to help ensure that you have the perfect loaf of pumpkin chocolate chip 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

Once it has cooled completely, wrap your pumpkin chocolate chip bread bread in plastic wrap. Then store it as directed below:

  • Room temperature. This vegan pumpkin bread will stay fresh at room temperature for up to 3 days.
  • Refrigerator. You can also store the loaf in the fridge for up to 5 days.

Can I Freeze This Recipe?

Yes, you can store your pumpkin bread with chocolate chips 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

More Pumpkin Desserts To Try

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!

Save This Recipe Form

Want to save this recipe?

Enter your email below & I’ll send it straight to your inbox. Plus you’ll get new recipes from me every week!

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

Vegan Chocolate Chip Pumpkin Bread

Servings: 10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
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 22 ratings)
Print Recipe Pin Recipe Leave a Review

Ingredients

  • 2 ⅓ cups all purpose flour or gluten free flour, (284g) This comes out to exactly 2 ⅓ cups (for the 1:1 gluten free baking flour – I used Bob's Red Mill* check notes for using alternative
  • 2 teaspoons baking powder, (9.6g)
  • ½ teaspoon baking soda, (3g)
  • ½ teaspoon fine sea salt, (2.8g)
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree, (244g)
  • 1 cup sugar, (200g) coconut sugar, brown sugar or cane sugar or other granulated sugar
  • ⅓ cup oil, (80g) melted
  • ½ cup + 2 tablespoons vegan milk, (150mL)
  • 2 teaspoons vanilla extract
  • ½ cup vegan chocolate chips, tossed in 2 teaspoons flour

Equipment

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 oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute until fully combined.
  • Add the dry ingredients mix one cup at a time 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
To Make Pumpkin Bread with Cream Cheese Frosting: remove the chocolate chips and add my vegan cream cheese frosting (1/3 of this recipe) on top! Here’s the quantity for ⅓:

    • Instructions

    • 2.7 ounces (75.67g) vegan cream cheese, bring to room temperature
    • 2 tablespoons + 2 teaspoons (38g) vegan butter sticks, bring to room temperature (1.3 ounces)
    • ⅓ teaspoon vanilla extract or vanilla paste
    • Pinch of sea salt
    • 1 cup to 1⅓ cups of powdered sugar, sifted (120g for 1 cup, 160g for 1⅓ cups)
    • 2 tablespoons + 1 teaspoon cornstarch, sifted (10.67g)

    Instructions

    • In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
    • Add in the vanilla extract or paste and the pinch of salt. 
    • Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar cup at a time until the frosting has reached the desired thickness.
    • Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
    • You can apply it immediately to a cooled pumpkin bread, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
MORE PUMPKIN BREAD TIPS
*If you don’t have a kitchen scale, the flour amount is technically 2 1/3 cups. 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 I recommend! Here’s another kitchen scale (affiliate link).
Please ensure that your gluten free baking mix has xanthan gum in it, else the bread will be crumbly! Add 1 teaspoon xanthan gum per cup for muffins and quick breads, so you would add 1 3/4 teaspoons for this recipe.
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.

Cuisine: American
Course: Desserts
Author: Jessica Hylton