Indulge in the heartwarming embrace of autumn with this incredibly easy and utterly delicious Chocolate Chip Vegan Pumpkin Bread. Crafted in just one bowl, this recipe promises a delightful experience, blending the cozy flavors of pumpkin pie spice with irresistible gooey chocolate chips. Not only is it vegan and gluten-free, but it’s also refined sugar-free, making it an ideal choice for a wholesome breakfast, a comforting snack, or a delightful dessert. We’re proud to partner with Bob’s Red Mill, whose quality ingredients help make this recipe a consistent success.

The Journey to the Perfect Vegan Pumpkin Bread

For years, my Paleo Chocolate Chunk Pumpkin Bread recipe held a special place in my heart – and on my blog. It was, and still is, a wonderfully moist, perfectly spiced treat, packed with those comforting pumpkin flavors we all adore. However, as my culinary journey has evolved and my diet shifted towards a more plant-based approach, I found myself increasingly experimenting with delicious vegan creations. While I might not be 100% vegan all the time, my kitchen often finds itself without a carton of eggs in sight.

This shift naturally led to a creative challenge: how to replicate the beloved texture and rich taste of my original pumpkin bread, but in a completely egg-free, plant-based form? The answer, I’m thrilled to share, is this incredible Chocolate Chip Vegan Pumpkin Bread. It retains all the moistness, flavor, and comforting warmth of its predecessor, all while being entirely free of animal products.

Whether you’re a dedicated vegan, simply ran out of eggs, or are just on the hunt for a truly spectacular pumpkin bread recipe, prepare to fall head over heels for this chocolate chip pumpkin bread. You absolutely don’t need to adhere to a gluten-free or vegan diet to appreciate just how phenomenally delicious and satisfying this loaf is. It’s a crowd-pleaser that brings everyone to the table, eager for another slice.

Why This Vegan Pumpkin Bread is an Absolute Must-Try

What sets this particular Chocolate Chip Vegan Pumpkin Bread apart from the rest? It’s a combination of convenience, incredible flavor, and a truly delightful texture. Here’s a closer look at what makes this recipe so exceptional:

• Effortlessly Made in One Bowl: Say goodbye to a pile of dirty dishes! This recipe simplifies the baking process, requiring just a single bowl for mixing all the ingredients. This means less cleanup and more time to enjoy your freshly baked creation.
• Quick Batter Preparation: You’ll be amazed at how quickly this comes together. The batter for this luscious pumpkin bread can be mixed up in approximately 10 minutes, making it a perfect last-minute baking project or a stress-free addition to your weekend routine.
• Exquisite Pumpkin Spice Flavor: Every bite is infused with a harmonious blend of warm spices. Our carefully balanced pumpkin pie spice mix delivers that quintessential autumn flavor profile – comforting, aromatic, and perfectly balanced, without being overpowering.
• Super Tender and Moist Texture: Despite being vegan and gluten-free, this pumpkin bread boasts an unbelievably tender and moist crumb. The combination of specific flours and plant-based binders ensures a loaf that’s never dry or crumbly, maintaining its delightful texture for days.
• Generously Loaded with Chocolate Chips: For all the chocolate lovers out there, this bread doesn’t disappoint! Each slice is studded with plenty of gooey, melty chocolate chips, adding pockets of sweetness and a rich decadence that perfectly complements the pumpkin and spices.
• Fluffy & Soft Consistency: Beyond just being moist, this bread achieves a wonderfully fluffy and soft texture. It’s light enough to enjoy without feeling heavy, making it an inviting treat for any time of day.

Essential Ingredients & Smart Substitution Tips

Crafting the perfect vegan and gluten-free pumpkin bread begins with understanding each ingredient’s role. Here’s a detailed guide to what you’ll need and how to make savvy substitutions if necessary, ensuring your loaf turns out perfectly every time.

• Pumpkin Puree: The star of the show! It’s crucial to use pure pumpkin puree, not pumpkin pie filling. Pie filling often contains added sugars and spices that can throw off the balance of the recipe. Look for cans labeled “100% pure pumpkin.”
• Dairy-Free Milk: This recipe is incredibly versatile when it comes to plant-based milk. I typically opt for oat milk or almond milk due to their neutral flavor and creamy texture, but feel free to use any dairy-free milk you have on hand, such as soy milk or cashew milk.
• Coconut Sugar: Our preferred sweetener for a rich, caramel-like flavor and a lower glycemic index. While you can replace it with another granulated sweetener like cane sugar or brown sugar, avoid liquid sweeteners (e.g., maple syrup, agave). Liquid sweeteners add too much moisture and can result in a loaf that’s overly soft or even gummy.
• Nut or Seed Butter: This ingredient adds richness, moisture, and acts as a binder in our egg-free recipe. Almond butter is my go-to for its mild flavor that doesn’t overshadow the pumpkin. However, any nut or seed butter can work! Just be mindful that strongly flavored options like peanut butter will impart their taste to the bread. For nut-free options, sunflower seed butter is an excellent choice.
• Coconut Oil: Provides essential fat for moisture and tenderness. I recommend using refined coconut oil, as it has a neutral flavor profile, ensuring your pumpkin bread tastes like pumpkin, not coconut. Melt it gently before incorporating it into the batter.
• Vanilla Extract: A touch of pure vanilla extract enhances all the other flavors, adding depth and warmth to the overall profile of the bread. Don’t skip it!
• Flax Meal: This is a cornerstone of vegan baking, serving as our “flax egg” substitute. When mixed with liquid, flax meal forms a gel-like consistency that helps bind the ingredients together, mimicking the function of an egg and contributing to the loaf’s structure and moisture.
• Gluten-Free Oat Flour: A fantastic gluten-free flour that lends a subtle sweetness and tenderness. I consistently use Bob’s Red Mill Gluten-Free Oat Flour because it’s certified gluten-free and boasts a finely milled, consistent texture, which is key to reliably delicious results. If oats are not suitable for your diet (e.g., oat-free or grain-free), cassava flour is a good substitute, though the final texture may vary slightly.
• Blanched Almond Flour: Paired with oat flour, blanched almond flour contributes to the bread’s tender crumb and subtle richness. Again, Bob’s Red Mill Blanched Almond Flour is my top recommendation due to its consistent super-fine texture, which is crucial for achieving the best possible pumpkin bread consistency.
• Baking Soda, Baking Powder & Salt: These leavening agents work in harmony to give the bread its rise and fluffy texture. Salt is essential for balancing the sweetness and enhancing the overall flavor profile.
• Pumpkin Pie Spice: The soul of any pumpkin bread! If you don’t have a pre-made blend, you can easily create your own: combine 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ground ginger. Feel free to adjust these ratios to suit your personal taste preferences for a more intense or milder spice level.
• Chocolate Chips: A non-negotiable for me, adding little bursts of melted chocolatey goodness throughout the bread! I use dairy-free chocolate chips or chunks to keep it vegan. Feel free to leave these out for a more classic, spice-forward pumpkin bread, or customize with other mix-ins.

Not a Fan of Chocolate Chips? While I believe chocolate and pumpkin are a match made in heaven, I understand it’s not for everyone! If you prefer to skip the chocolate chips, this pumpkin bread recipe will still yield a wonderfully delicious loaf. Consider adding a cup of chopped nuts (like pecans or walnuts) for a textural crunch, dried cranberries for a tart counterpoint, or simply enjoy the pure, unadulterated flavor of spiced pumpkin. For a chocolatey-nutty compromise, use half the chocolate chips and half chopped nuts!

Explore More Vegan Pumpkin Delights:

If you’re captivated by the flavors of pumpkin and eager to explore more plant-based treats, here are some of my other favorite vegan pumpkin recipes that are sure to inspire your baking adventures:

• Healthy Pumpkin Spice Syrup: Elevate your morning coffee or drizzle over pancakes.
• Pumpkin Oatmeal Cookies: Chewy, comforting, and wonderfully spiced.
• Pumpkin Pie Crumb Bars: All the flavors of pumpkin pie in a convenient bar form.
• Chewy Pumpkin Blondies: Rich, fudgy, and packed with pumpkin and chocolate.
• Easy Pumpkin Oatmeal: A cozy and nutritious way to start your day.
• Soft Pumpkin Chocolate Chip Cookies: Irresistibly soft and cakey, a true indulgence.
• 30+ Healthy Pumpkin Recipes: A comprehensive collection for endless pumpkin inspiration!

Bakerita | Rachel Conners

Chocolate Chip Vegan Pumpkin Bread

★★★★★

5 from 8 reviews

This Chocolate Chip Vegan Pumpkin Bread is quick and easy to make in one bowl! It’s warm and flavorful with lots of pumpkin pie spice and full of gooey chocolate chips. This gluten-free, refined sugar-free, and vegan pumpkin bread makes a perfect breakfast or snack!

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Prep Time:
10 mins

Cook Time:
1 hr

Total Time:
1 hr 10 mins

Servings:
12 slices

Ingredients

• 1⅓ cups (325g) pure pumpkin puree
• ¼ cup almond milk or other dairy-free milk of choice
• ½ cup coconut sugar
• ¼ cup (64g) nut or seed butter of choice, I used almond butter
• ¼ cup (50g) coconut oil, melted (refined for neutral flavor)
• 1 teaspoon vanilla extract
• 2 tablespoons flax meal
• 1 cup (120g) Bob’s Red Mill gluten-free oat flour
• 1 cup (96g) Bob’s Red Mill blanched almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon sea salt
• 2 teaspoons pumpkin pie spice, or 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves + ¼ teaspoon ground ginger
• ⅔ cup (4 oz.) dairy-free chocolate chunks or chips, plus more for topping

Instructions

1. Preheat your oven to 350°F (175°C). Prepare an 8.5” x 4.5″ loaf pan (a standard 9×5” pan also works) by lightly greasing it with coconut oil, then lining it with parchment paper, leaving an overhang on the sides for easy removal. This prevents sticking and makes cleanup a breeze.
2. In a large mixing bowl, combine the wet ingredients: pumpkin puree, almond milk (or your chosen dairy-free milk), coconut sugar, nut or seed butter, melted coconut oil, vanilla extract, and flax meal. Whisk vigorously until all ingredients are well combined and the mixture is smooth.
3. To the same bowl, add the dry ingredients: oat flour, almond flour, baking soda, baking powder, sea salt, and pumpkin pie spice. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a tougher loaf. Once the dry ingredients are mostly incorporated, gently fold in the chocolate chunks or chips.
4. Pour the prepared batter evenly into your greased and lined loaf pan. Use the back of your spoon or a spatula to smooth out the top. For an extra touch of decadence and visual appeal, sprinkle additional chocolate chips (and chopped pecans, if desired) generously over the surface of the batter.
5. Bake for approximately 60 minutes, or until a knife or toothpick inserted into the center of the loaf comes out clean with no wet batter clinging to it. Baking times can vary depending on your oven and pan size. If you notice the top browning too quickly, loosely tent the loaf with aluminum foil after about 45 minutes to prevent over-browning. For a 9×5” pan, start checking for doneness around 40-45 minutes.
6. Once baked, remove the loaf pan from the oven and allow the pumpkin bread to cool in the pan for 15 minutes. This crucial resting period helps the loaf set and prevents it from crumbling. After 15 minutes, carefully lift the bread out of the pan using the parchment paper overhang and transfer it to a wire rack to cool completely before slicing.
7. Store any leftover pumpkin bread tightly wrapped in plastic wrap, aluminum foil, or in an airtight container at room temperature for up to three days. For longer freshness, refrigerate for up to a week. This bread also freezes beautifully for up to six months; I love to slice it first, then freeze individual pieces, so I can simply grab one and warm it in the microwave whenever a craving strikes!

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Expert Tips for Baking Your Best Vegan Pumpkin Bread

Achieving a consistently perfect loaf of vegan and gluten-free pumpkin bread is easier than you think with a few expert tips:

• Measure Accurately: Especially with gluten-free flours, precise measurement is key. Use a kitchen scale for the most accurate results, especially for the flours and pumpkin puree.
• Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing can develop any residual gluten (even in oat flour) or make the texture tough. A few lumps are perfectly fine!
• Room Temperature Ingredients: While not strictly necessary for all ingredients in this specific recipe, ensuring your pumpkin puree and nut butter are at room temperature can help them combine more smoothly with the melted coconut oil, preventing clumping.
• Pan Size Matters: Using the recommended 8.5” x 4.5” loaf pan will give you a taller, more aesthetically pleasing loaf. A 9×5” pan will result in a slightly flatter loaf, so adjust baking time accordingly (it might cook a bit faster).
• Cool Completely Before Slicing: This is perhaps the most important tip for gluten-free and vegan baked goods. They need time to set and firm up as they cool. Slicing too early can lead to a gummy texture or the loaf falling apart. Patience will be rewarded with perfect slices!

Serving Suggestions for Your Delicious Loaf

This Chocolate Chip Vegan Pumpkin Bread is utterly delightful on its own, but here are some ideas to elevate your experience:

• Classic Pairing: Enjoy a warm slice with your morning coffee, a cup of herbal tea, or a homemade pumpkin spice latte.
• Cream Cheese Frosting: For a more decadent dessert, whip up a simple vegan cream cheese frosting and spread it generously over the cooled loaf.
• Nut Butter & Jam: A dollop of almond butter or a swirl of fruit jam adds extra richness and a touch of sweetness.
• Toasted: Lightly toast a slice and spread with a touch of vegan butter or coconut oil for a crispy exterior and warm, soft interior.
• Yogurt Parfait: Crumble a piece over a dairy-free yogurt parfait for a delicious and textural breakfast.

Making Ahead and Freezing for Later

One of the best things about this vegan pumpkin bread is how well it stores and freezes, making it perfect for meal prep or having a delicious treat on hand whenever you need it.

• Countertop Storage: Once completely cooled, wrap the entire loaf or individual slices tightly in plastic wrap, then place in an airtight container or zip-top bag. It will stay fresh at room temperature for up to 3 days.
• Refrigerator Storage: For extended freshness, especially in warmer climates, store the wrapped bread in the refrigerator for up to a week.
• Freezer Storage: This bread freezes beautifully! To freeze, ensure the loaf is completely cooled. You can freeze it whole, half, or in individual slices. Wrap it very tightly in plastic wrap, then an additional layer of aluminum foil or place it in a freezer-safe bag. It will keep well in the freezer for up to 6 months.
• Reheating: To enjoy a frozen slice, simply pop it in the microwave for 30-60 seconds, or toast it lightly in a toaster oven until warmed through. It will taste just like it was freshly baked!

This Chocolate Chip Vegan Pumpkin Bread is truly a recipe to cherish. It’s a testament to how simple, wholesome ingredients can come together to create something incredibly satisfying and universally loved, regardless of dietary preferences. Happy baking!