If you like quick breads, you MUST try this recipe. This Vegan Chocolate Chip Pumpkin Bread is so tender, it's deliciously moist, chocolatey, pumpkin infused, and surprisingly easy to make too! Just whip up the simple batter, pour in a pan, and bake. That's it. And if you don't like chocolate (weirdo), you can either omit the chocolate chips, or replace them with crunchy walnuts, pecans, or pepitas.
This vegan pumpkin bread is simply amazing still slightly warm from the oven, but it also freezes super well too, so sometimes I like to double the recipe to make two loaves so that I can enjoy one fresh, and freeze the other for later. Yum!
I'm currently obsessed with this pumpkin bread recipe but if you're looking to make other vegan quick bread recipes, try my zucchini bread, lemon & poppy seed loaf, cranberry pistachio loaf, or my extra banana-y banana bread recipe which is in my cookbook Fuss-Free Vegan (page 36).
How to make Vegan Chocolate Chip Pumpkin Bread:
In a large bowl, whisk the dry ingredients together.
In a medium bowl, mix the plant-based milk, pumpkin puree, light oil, and apple cider vinegar.
Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Gently fold in the chocolate chips.
Spread the batter into the prepared pan and optionally you can scatter a few extra chocolate chips across the surface of the batter. Bake for 50 - 60 minutes until a toothpick inserted into the center comes out clean. (You may need to test a few areas to make sure you test a spot without a chocolate chip). Allow pumpkin bread to cool in pan for a minimum of 30 minutes before removing to a rack to finish cooling.
Enjoy this vegan chocolate chip pumpkin bread plain or with a smear of vegan butter and a hot cup of coffee.
Bon appetegan!
Sam Turnbull.
Vegan Chocolate Chip Pumpkin Bread
Ingredients
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- ⅔ cup white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup plant-based milk, (such as soy or oat)
- ½ cup pumpkin puree, (not pumpkin pie filling)
- ¼ cup light oil, (such as canola or vegetable)
- 1 tablespoon apple cider vinegar or lemon juice
- ½ cup vegan chocolate chips
Instructions
- Preheat your oven to 350F (180C). Lightly grease an 8" x 4" loaf pan.
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, mix the plant-based milk, pumpkin puree, light oil, and apple cider vinegar. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Gently fold in the chocolate chips.
- Spread the batter into the prepared pan and optionally you can scatter a few extra chocolate chips across the surface of the batter. Bake for 50 - 60 minutes until a toothpick inserted into the center comes out clean. (You may need to test a few areas to make sure you test a spot without a chocolate chip). Allow pumpkin bread to cool in pan for a minimum of 30 minutes before removing to a rack to finish cooling.
Notes
Nutrition
Niki Turner says
I made this recipe with pumpkin pie MIX/FILLING (not pumpkin purée) because I wanted to use some that was expiring and it works perfectly! I used a little less oil and a little less sugar since the filling has sugar and spices added, but otherwise kept the recipe the same. I am so glad I took the risk. Thank you Sam! Your cookbook is what I use 99% of the time. You rock!
Jess @ IDTLC Support says
That sounds delicious! Yum!
Blair says
Wow, this pumpkin bread is AMAZING! I made one loaf in the morning and had to make another one in the afternoon, it was that good! Everyone loved it! Thank you for this great recipe!!
Christiane says
I made it today for a party. So moist and so good! Amazing! Thank you for sharing this recipe.
Sam Turnbull says
Yay! So happy you loved it!
Donna says
Hi! I made this last year and it was fabulous! Can I also put this same batter in a muffin pan and cook less? Or, do I need to adjust the ingredients for muffins? I'm still learning to cook vegan. Your recipes are fantastic! How are you able to avoid using eggs or an egg substitute? What is the science behind it? I'm trying to adjust many of my existing recipes, but I'm confused about it. I have a pumpkin- chocolate chip recipe but it calls for 4 eggs! There are so many vegan recipes on the web, many are definitely not up to your quality and tastiness!
Hadley says
Hi Sam, I made this last night and my husband and I loved it!
I want to make it for Thanksgiving in one of those fancy, decorative Nordic loaf pans. The one I’m eyeing is 12.3”x5.4”x2.8”—it holds 6 cups. Is there a way to adjust/double or triple this recipe to make a bigger loaf?
Thanks so much!
Linda Klein says
Hi Sam. My wife is now having to watch her sugar and carbs. I'm wondering if you have any baking recipes that could accommodate that.
Beata says
Hi Linda! From what I've seen, Sam is not focusing on low carb and low sugar recipes. Her recipes are delicious (I've made many and can confirm!) and vegan, but now low sugar and/or low carb. I've had some success replacing white flour with twice as much almond flour, and replacing the sugar with keto sweeteners, but depending on the recipe, sometimes you cannot do that. Be sure to read the recipe notes and all the comments, as some readers share great tips about substitutions they made. Good luck to you and your wife and enjoy!
Gina Caracci says
Omg, this is amazing!! As usual, another winner!!
After 30 minutes, I took it out of the pan and it broke in half, but not a crumb was wasted! I'll let it cool longer next time.
Your amazing Sam! Thank you!
Whitney says
Perfect! I often find loaves I make are gummy in the middle even when following directions exactly but I followed the directions and this one worked out!
susan oldenburger says
In your Fuss-Free Vegan cookbook you have a recipe for Banana Bread,the recipe call for 1/2 light oil,would that be 1/2 cup oil?
Shae says
Really loved this recipe, thank you Sam! A couple questions, as a newbie to vegan baking. First, the loaf seemed to crumble a little bit as I was cutting it rather than making nice slices. Do you think I missed a step? Could we have used egg replacer or flaxseed here to bind the loaf a little more?
Also, my partner is a non-vegan, and he misses the fatty / buttery flavor from traditional baked goods. What would be the consequences of using more vegan butter or coconut oil in this recipe in place of some or all of the light oil?
Thank you!
Sam Turnbull says
Hi Shae, was it warm when you tried to cut it? It will slice best when it's cool. I don't recommend changing the recipe in any way. Baking is a science and to do so will likely mess up the chemistry. I like to smear my pumpkin slice with a bit of vegan butter before enjoying.
Beata says
I really wanted to try this but was hoping to lower the carbs from the flour and sugar a bit... Somewhere in the depth of the internet ( I was not even looking for that specific info, it just happened to be included as a side note on whatever recipe I was reading at the time) I read that to use almond flour in place of APF, you should double the amount of flour the recipe calls for. So I did just that! I also used about 1/2 cup powdered erythritol in place of the sugar, as I really don't go for very sweet foods at this time and typically I add less sugar/sweetener than recipes call for. All other ingredients were as written.
The bread baked and rose beautifully but silly me, when transferring the bread to the cooling rack, I kind of dropped the bread onto the rack instead of gently placing it on the rack. This caused the bread to break into a few large chunks, but I was still able to salvage quite a few nice slices after the bread cooled enough to slice. But don't think I let the crumbs go to waste... I devoured every single crumb!!! The bread was absolutely delicious and I loved the spices and the subtle but definitely present pumpkin flavor. A plus to me personally, the amount of erythritol I used was great for the sweetness level I wanted to achieve. I also will be more careful transferring the bread to the cooling rack next time, as I understand that using almond flour, my bread was probably more delicate to begin with
This pumpkin bread is absolutely wonderful and I can see switching out the chocolate chips for nuts or maybe even dried cranberries? Or adding these along with the chocolate chips. Making this again for sure. Thank you, Sam!!!
Sam Turnbull says
So happy you enjoyed Beata!!
Mary says
I made mine as a cake by putting it in 8x8 square pan. I decorated the top with pec as n halves and extra choc chips. I added 2 tablespoons flour for high altitude. Turned out great!
Mary says
I meant pecan halves!
Sam Turnbull says
Wonderful!!
Brigitte says
This is the best of the best !!!! Holly cow , a good vegan pumpkin bread is very hard to find . What I love about this bread is the spices !!!!! Yea finally a chef that isn’t afraid to spice it up . Every recipe I come along is blah too bland ..the only thing I changed is I used 1/3 cup of organic cane sugar and I baked a butternut squash and used this instead of the sweet potato ..awesome recipe thanks ❤️
Sam Turnbull says
Haha! I'm all about spices! So thrilled you love the pumpkin bread so much 🙂
izzi says
Holy crap! This was sooo good! But then again, all your recipes are great, so thanks for another.
Sam Turnbull says
Hahahaha! Thank you izzi!
Abby O says
I’ve made this bread three times this week! I didn’t expect to love it as much as I do, but it is pumpkin flavored perfection and is waaaay too tempting to leave it out on the counter. I could probably eat a whole loaf in one sitting. Thank you Sam, your recipes are ALWAYS amazing.
Sam Turnbull says
Haha! So very happy you loved it so much Abby!
Beth says
Made this today and wow! Amazing! My non-vegan nephew has been raving about how delicious it is. Thanks for another amazing recipe!
Sam Turnbull says
Yay!! Thrilled you loved it so much, Beth 🙂
DJ says
I made this today, and it is so, so good. Ive been craving pumpkin bread, so when I saw it, YES! It's very moist but rose well and is airy. I did sub half the oil for more pumpkin, just to make it a tiny bit healthier. Spices and chocolate are really nice. Thank you! This one's a keeper.
Sam Turnbull says
Thrilled you loved it so much DJ!
Isa says
Hi Sam! I'm so doing this!
If I double batch and I want to freeze it, how should I do it?
Sam Turnbull says
Bake in two 8" x 4" loaf pans. Freezing instructions are in the recipe notes 🙂 Enjoy!
Dinah says
I'm doing it right now. It's in the oven and it smells so good!!
Ginny says
I saw Sam post this on Instagram today and knew it had to make it. It is SO GOOD and so easy to make. Thank you for this recipe!
Sam Turnbull says
You're welcome!!
Sam Turnbull says
Yay!! I hope you love it 🙂
Irene Yniguez says
Hello can I use gluten-free flour for the pumpkin chocolate chip bread?
Thank you so much
Sam Turnbull says
Hi Irene, unfortunately gluten-free baking is very different and usually requires specialized recipes. I'm not an expert in gluten-free baking, so I don't really know what to recommend.
Douglss says
I used Bob's Red Mill 1:1 GF all purpose flour and it turned out great. I didn't make it with wheat flour so I can't compare the differences, but I thought it was perfect.
Sam Turnbull says
Wonderful!!