Vegan Chocolate Chip Pumpkin Bread
This easy vegan chocolate chip pumpkin bread is incredibly moist, wonderfully spiced, with lots of pumpkin flavor, and studded with mini chocolate chips. This one bowl (no mixer required) pumpkin bread is the perfect fall treat!
Easy vegan pumpkin bread
While pumpkin desserts typically get their start in early-Fall, pumpkin bread has always been a Thanksgiving treat in our family.
My mom makes an incredibly decadent version – that is more cake than bread despite baking in a loaf pan – which I look forward to every year. It’s the perfect treat alongside morning coffee or afternoon tea (or nibbled right out of the fridge).
I wanted Henry to experience this favorite family tradition too, so I updated the original recipe – making it egg free (and easily vegan), with a little bit less sugar and oil, but still super moist, generously spiced, and with lots of pumpkin flavor.
…and I added chocolate, because of course I did.
How to make chocolate chip pumpkin bread:
My recipe doesn’t require a mixer, and comes together in minutes in one big mixing bowl. You’ll dirty even less dishes if you use a kitchen scale. The process couldn’t be simpler. First, the pumpkin, oil, sugars, and milk are whisked together, then the flaxseed, baking soda, spices, salt, and flour are gently folded in. Chocolate chips swirled into the batter (and sprinkled on top) take this pumpkin bread to the next level.
Finally, the batter is spooned into a buttered and floured loaf pan, before a stint in the oven – while your kitchen will begin to smell amaaaaazing. Just under an hour later, the result is a deeply golden, chocolate-dappled pumpkin loaf with an incredibly soft and moist texture, full of pumpkin spice flavor.
Here are the simple ingredients you’ll need to make it:
- pumpkin: we want tons of pumpkin flavor – we’ll use almost a whole can of pure pumpkin puree for this loaf!
- olive oil: this healthy fat keeps our pumpkin bread moist for days.
- vanilla: The good stuff.
- cane sugar: for sweetness (but we’ll use a little bit less than traditional recipes).
- light brown sugar: for depth of flavor and extra moisture.
- almond milk: more moisture! (are you sensing a theme?). It adds a subtle nuttiness to the bread, though you can easily use cow’s milk, too.
- ground flaxseed: which adds fiber and omega-3’s, all while stepping in for eggs.
- baking soda: provides all of the leavening in this recipe.
- lots of fall spice: cinnamon, ginger, and cloves add warmth and lots of flavor.
- salt: intensifies all of the flavors (I always use Diamond Crystal.)
- all-purpose flour: keeps it classic. Be sure not to overmix.
- chocolate: because life is better with chocolate! Miniature chocolate chips are my favorite here, but you can use standard chips or a chopped chocolate bar as well. You could also swap these out for chopped nuts if you’d like!
Find all the exact measurements and recipe instructions below.
A few tips for the best vegan chocolate chip pumpkin bread:
- Take the time to butter and flour your loaf pan before baking. Get into all those nooks and crannies! This will make it a lot easier to remove when your pumpkin bread is cooled, especially if you top it with chocolate chips.
- I’ve tested this recipe using canned pumpkin puree, but you can make your own! Just be sure that your homemade, fresh pumpkin puree is similar in consistency to store-bought, or it may add too much moisture to the batter.
- This pumpkin bread is not overly sweet. If you want it sweeter and even more cake-like, replace half the pumpkin puree with mashed banana, use milk chocolate chips, or sprinkle the top with cinnamon sugar before baking (so good!). If you want it less sweet, simply leave out the chocolate chips.
- As tempting as it is, be sure to let your loaves cool completely before slicing. This allows the bread to fully set (and you’ll get cleaner slices, too!). This is one of those quick breads that actually tastes even better the second day, as the flavors meld together and the bread becomes even more moist and tender!
Yes, like most dense, quick breads, this pumpkin bread freezes wonderfully. I like to double the batch and make two loaves – one to enjoy now and one to freeze for later. Simply wrap the cooled loaves tightly in aluminum foil and place in a resealable freezer storage bag. The bread will keep nicely in the fridge for about a week (ours is never around that long!), and in the freezer for up to two months. To defrost, simply thaw in the refrigerator overnight, and bring to room-temperature before serving.
It’s not recommended. Pumpkin pie filling is a mixture of pumpkin, sugar, spices, and flavoring and will change the texture and flavor of the pumpkin bread. Look for puree made from only 100% pumpkin instead.
If you love this vegan chocolate chip pumpkin bread recipe
Be sure to also try these other favorite Fall bakes:
- Baked apple donuts (vegan)
- Pumpkin gingerbread muffins
- Apple cranberry crumble (vegan)
- Dark chocolate zucchini bread
- Pumpkin cornbread muffins
And, if you make this pumpkin bread, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked it! Star ratings are especially helpful because they help others find my recipes too. xo, LauraPrint
This easy one-bowl chocolate chip pumpkin bread is incredibly moist, wonderfully spiced, with lots of pumpkin flavor, and studded with mini chocolate chips. No mixer required and vegan-friendly, it’s a perfect, homemade fall treat!
- 1–1/4 cup (305g) pumpkin puree ¹
- 2 tsp (10g) pure vanilla extract
- 1/2 cup (120g) olive oil
- 1/3 cup (66g) granulated sugar
- 1/3 cup (71g) light brown sugar, packed
- 1/3 cup (75g) unsweetened almond milk ² (or other milk of choice)
- 1 Tbsp (9g) ground flaxseed ³
- 1–1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp Kosher salt
- 1–1/2 tsp (9g) baking soda
- 1–3/4 cups (210g) all-purpose flour, spooned and leveled
- 1/3 cup (60g) mini semi-sweet chocolate chips,⁴ divided
- Preheat the oven to 350℉. Prepare a 4-inch-by-8-1/2-inch loaf pan; grease the bottom and sides with butter and dust lightly with flour. Set aside.
- In a large mixing bowl, whisk together the pumpkin, vanilla, and olive oil until smooth and completely combined. Whisk in the sugar and milk.
- Switching to a spatula, stir in the flaxseed, spices, salt, and baking soda, then gently fold in the flour and two-thirds of the chocolate chips, until just combined, and no streaks of flour remain.
- Spoon the batter into the prepared loaf pan. Sprinkle with the remaining chocolate chips. Bake for 45-55 minutes, until the top is deeply golden, gently domed, and a cake-tester inserted into the center comes out mostly clean.
- Remove from the oven and let cool in the loaf pan for 20-30 minutes, before removing and cooling completely on a baking rack. Be sure to wait until the bread has completely cooled before slicing. Enjoy!!
¹ Be sure to use pumpkin puree, not pumpkin pie mix.
² I use Malk unsweetened almond milk for baking because it doesn’t include any gums or stabilizers. You can also substitute dairy milk.
³ For a non-plant-based pumpkin bread, you can substitute one egg white for the ground flaxseed.
⁴ Use any chocolate chips – milk chocolate, semisweet, white chocolate, etc. – that you like. Mini chips are my favorite and tend to disperse more evenly throughout the loaf.
Keywords: vegan chocolate chip pumpkin bread, vegan pumpkin bread, healthy, egg free, one bowl, olive oil, pumpkin bread, easy