Vegan Chocolate Chip Pumpkin Bread

This is the best pumpkin bread recipe. It is tender, packed with pumpkin flavor, and filled with chocolate chips in every bite. I promise no one would ever guess that this recipe is vegan!

If you love pumpkin, you will LOVE this recipe. It is the perfect fall snack and packed with warm spices. I have tried many different pumpkin bread recipes, and this is by far the best pumpkin bread I have ever had. After a lot of recipe testing, I found that many recipes will leave you with dry, dense or flavorless loaves. Although, the days of bland pumpkin bread are over! I am so excited to present you with a recipe that results in super moist, tender, and flavorful bread every time.

Why this pumpkin bread recipe works

1. The main ingredient in this recipe is obviously pumpkin! Many pumpkin bread recipes will only use one cup of pumpkin puree, but this recipe calls for an entire 15 ounce can for optimum flavor. Pumpkin puree is also a great egg replacement in vegan baking because of the high moisture content. In this case, it replaces the need for eggs and is the main flavor component.

2. This recipe uses a combination of cinnamon, nutmeg, and pumpkin pie spice to ensure this bread is full of fall flavors.

3. The addition of coconut oil to this recipe adds moisture and creates an amazing texture. Coconut oil is one of my favorite healthier fat alternatives in vegan baking that results in a lighter crumb and moist texture.

4. Maple syrup is another key ingredient in this recipe. It adds an elevated flavor profile by providing the perfect amount of sweetness, and hints of maple in every bite.

5. Of course, chocolate chips make this pumpkin bread extra special. The combination of pumpkin and chocolate has always been one of my fall favorites that I look forward to all year!

If you love pumpkin, be sure to check out this Pumpkin Chocolate Chip Cookie recipe for more fall flavors! Happy baking!

Print Recipe

5 from 1 vote

Vegan Chocolate Chip Pumpkin Bread

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dessert, Snack

Keyword: chocolate chip, pumpkin, pumpkin bread, vegan

Servings: 8

Ingredients

• 2 cups of flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1 teaspoon of cinnamon
• 1/2 teaspoon of pumpkin pie spice
• 1/4 teaspoon of nutmeg
• 1/2 cup of white sugar
• 1/4 cup of dark brown sugar
• 1/4 cup of melted coconut oil
• 1/2 cup of warm almond milk
• 1 15 oz can of pumpkin purée
• 1/2 teaspoon of vanilla
• 1/4 cup of maple syrup
• 1/2 – 2/3 cup of chocolate chips

Instructions

• Preheat oven to 350 degrees and grease a 4.5 x 8.5 bread pan with coconut oil (or several smaller pans).
• Whisk together the first 9 dry ingredients together in a medium bowl until well combined.
• Stir together the next 5 wet ingredients together in a separate bowl until well combined.
• Pour wet ingredients into the dry and fold to combine (the batter is thick, and if it appears too thick you can add a little extra maple syrup or almond milk).
• Fold in desired amount of chocolate chips.
• Evenly pour batter into greased bread pan and top with extra chocolate chips (optional).
• Bake in preheated oven for 60-70 minutes or until a toothpick comes out clean and you can see the bread start to pull away from the sides of the pan.
• Cool in pan for 15 minutes before removing to cool on wire rack. Allow bread to cool for an additional 30 minutes and enjoy! (I think this bread is even better after it has cooled for several hours)

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