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    Home » All Recipes » Refined-Sugar Free Desserts

    Vegan Pumpkin Chocolate Chip Bread

    Published: Nov 22, 2020 · Modified: Aug 28, 2021 by Megan · This post may contain affiliate links.

    1.2K shares
    Jump to Recipe
    pumpkin bread with text "vegan pumpkin chocolate chip bread, refined sugar-free & spelt flour!".

    Not only is this Vegan Pumpkin Chocolate Chip Bread SO moist, but it also happens to be refined sugar-free & made with spelt flour. Plus, this dairy-free & eggless recipe can be made in one bowl for an easy pumpkin loaf you won't be able to stop making!

    loaf of pumpkin chocolate chip bread with 2 slices cut out

    This recipe has been a long time coming and seven (yes, SEVEN) tests later it is finally here!

    While I have baked my fair share of quick bread (looking at you Vegan Tahini Banana Bread), pumpkin can generally be a harder ingredient to bake with because of the high moisture content. Add in making this loaf refined sugar-free by just using coconut sugar & maple syrup and I had a challenge on my hands!

    Well...I am happy to say all those tests were SO worth it because I couldn't be happier with this egg-free pumpkin bread! It's ridiculously easy, requires just one bowl, stores great as leftovers,  and isn't too sweet so it can even be enjoyed for breakfast!

    slice of pumpkin chocolate chip bread

    Ingredients & substitution Ideas:

    While the full list of ingredients with measurements is in the recipe card below, here's a quick recap of what you need to make this easy chocolate chip pumpkin bread:

    • Pumpkin puree : I used canned pumpkin puree, but here is a great recipe for making homemade pumpkin puree
    • Oat milk  : Can be subbed 1:1 for any other plant-based milk. I used oat-milk to keep this recipe nut-free & allergy friendly, but almond, rice, or soy milk are also great options.
    • Coconut sugar : Keeps this bread refined sugar free, but can be subbed 1:1 for a mix of brown/white sugar.
    • Maple syrup : Can be subbed 1:1 for any liquid sweetener like date syrup, agave, or even simple syrup.
    • Oil : I used olive oil for this recipe but any neutral vegetable oil, avocado oil, or even melted coconut oil will work as a 1:1 substitute.
    • Ground flax : Helps to bind the bread together and acts as a vegan egg replacement. I used Golden Flaxseed Meal which is already ground and ready for baking.
    • Spelt flour : I love using spelt flour in this recipe because I find it to be an easy flour for my body to digest. Can be subbed 1:1 for any flour including whole wheat or all-purpose.
    • Pumpkin pie spice : Pumpkin pie spice actually has no pumpkin in it, but it is a mix of spices like nutmeg, cinnamon, and cloves. It can be subbed 1:1 for cinnamon if that's all you have on hand!
    • Baking powder & baking soda
    • Salt
    • Chocolate Chips
    slices of pumpkin bread with chocolate chips

    How to make pumpkin chocolate chip bread

    Mix pumpkin bread batter in one bowl

    Once you have all your ingredients prepped and ready to go, add the wet ingredients to a large mixing bowl including the pumpkin puree, oat milk, coconut sugar, maple syrup, oil. and ground flax and whisk together.

    Then, add in the dry ingredients including the spelt flour, pumpkin pie spice, baking powder, baking soda, and salt. I like to add the flour first and add the other ingredients on top when mixing in one bowl so everything gets evenly distributed.

    four pictures showing ingredients being added to mixing bowl to make a chocolate chip pumpkin bread batter
    Mixing pumpkin bread ingredients together in one bowl

    Pour into loaf pan & bake

    Pour the pumpkin loaf batter into a loaf pan and use a spatula to evenly spread it out. I used a loaf pan from Crate and Barrel, but USA Loaf Pan is my other favorite to bake with. I like to set aside ¼ of the chocolate chips to sprinkle on top of the pumpkin bread once it's in the pan.

    Then bake at 350F for 55-65 minutes. Loaf bread takes a LONG time to bake, so don't remove them from the oven until a toothpick can be entered into the bread and it comes out without any raw batter on it!

    loaf pan filled with pumpkin chocolate chip batter before baking
    Pumpkin bread before baking

    FAQ & tips:

    Can I make this pumpkin bread recipe oil-free?

    I personally like a little oil in my pumpkin bread for a tender texture, but if you are strictly oil-free just sub the 2 Tbsp of oil for 2 Tbsp of applesauce or unsweetened plant-based yogurt.

    Keep in mind, oil-free pumpkin bread might be *slightly* less tender, but it will still be super moist & delicious!

    Can I make this vegan pumpkin bread gluten-free?

    I haven't tried it, but if you do it may work with a 1:1 GF Baking mix like Bob's Red Mill. Using almond flour, coconut flour, or other alternative flours 1:1 in this recipe will not work.

    Where can I find refined sugar-free chocolate chips?

    with stevia. They're honestly amazing and I use them in many recipes including my Salted Dark Chocolate Tarts.

    I also really like Pascha Chocolate Chips which you can buy unsweetened or Hu Kitchen Chocolate which you can break into chunks and use in place of chocolate chips!

    sliced loaf of pumpkin chocolate chip bread

    I can't wait to see all your Vegan Pumpkin Chocolate Chip Bread bakes! This is truly my go-to Fall quick bread recipe and, to be honest, I regularly eat it for breakfast for those weeks I need a break from a smoothie. Enjoy!

    -TSG

    More vegan pumpkin recipes you will love:

    • close up overhead shot of pile of pumpkin chocolate chip cookies
      Vegan Pumpkin Chocolate Chip Cookies
    • a orange pumpkin truffle covered in chocolate with a bite taken out to show inside texture
      Pumpkin Pie Truffles (Vegan, Paleo, No-Bake)
    • a piece of pumpkin sheet cake being drizzled with a spoonful of caramel
      Vegan Pumpkin Cake with Caramel Frosting
    • pumpkin cupcakes with maple frosting and chopped pecans on top on a large wooden cake stand
      Vegan Pumpkin Bourbon Cupcakes with Maple Frosting

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    loaf of pumpkin chocolate chip bread with 2 slices cut out

    Vegan Pumpkin Chocolate Chip Bread

    A super moist & healthier Vegan Pumpkin Chocolate Chip Bread that is refined sugar-free, dairy-free, & SO delicious!
    4.89 from 9 votes
    Print Pin
    Course: Refined-Sugar Free Desserts
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Additional Time: 15 minutes
    Total Time: 1 hour 25 minutes
    Servings: 9 slices
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    • 1 cup pumpkin puree I used canned pumpkin
    • ¾ cup oat milk
    • ½ cup+ 2 Tablespoons coconut sugar
    • 3 Tablespoons maple syrup
    • 2 Tablespoons ground flaxseed
    • 2 Tablespoons oil I used olive oil, but any liquid oil works
    • 2 cups spelt flour
    • 2 teaspoon pumpkin pie spice
    • 2 teaspoon baking powder
    • 1 teaspoon salt
    • ½ teaspoon baking soda
    • ½ cup chocolate chips make sure refined sugar-free

    Instructions

    • Preheat the oven to 350F.
    • Add the pumpkin puree, oat milk, coconut sugar, maple syrup, ground flaxseed, and oil to a large mixing bowl and whisk together.
    • Next, add in the spelt flour, pumpkin pie spice, baking powder, salt, and baking soda and mix together into a thick batter just until no streaks of flour remain. It's best to add the flour first and the other dry ingredients on top before mixing for the best results.
    • Once mixed, add in about ½ of the chocolate chips and fold them into the batter using a spatula. Set aside the remaining chocolate chips to top the bread right before baking.
    • Lightly grease a loaf pan or line with parchment paper and then pour in the pumpkin bread batter. Use a spatula to even out the batter in the pan and then top it with the remaining chocolate chips.
    • Add the bread to the oven and bake for 55-65 minutes until cooked through.
    • Remove the pumpkin bread from the oven and let cool 15-20 minutes before removing from the pan. Then, remove the loaf from the pan and place onto a wire rack to finish cooling. It's best to wait to slice the bread until it's completely cooled as it is super moist, but it can be enjoyed while still warm as well. Enjoy!

    Notes

    • I used canned pumpkin puree, but here is a great recipe for making homemade pumpkin puree
    • Maple syrup : Can be subbed 1:1 for any liquid sweetener like date syrup, agave, or even simple syrup.
    • I love using spelt flour in this recipe because I find it to be an easy flour for my body to digest. Can be subbed 1:1 for any flour including whole wheat or all-purpose.
    • Pumpkin bread can be stored wrapped in aluminum foil or in a closed container at room temperature for 3-4 days or in the fridge for 1 week.
    • If freezing, it's best to slice the bread and store each slice in a closed container between sheets of parchment paper. Frozen pumpkin bread will keep up to 1 month and can be defrosted at room temperature.

    Nutrition

    Serving: 1slice | Calories: 260kcal | Carbohydrates: 45g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 456mg | Potassium: 97mg | Fiber: 5g | Sugar: 19g | Vitamin A: 4279IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Amy says

      January 01, 2023 at 12:36 pm

      Made this so many times - always perfect 🙂
      Do you know if I can add cocoa powder to turn it into a double chocolate pumpkin bread?
      Thank you!

      Reply
      • Megan says

        January 01, 2023 at 5:06 pm

        Adding Cocoa powder would make this recipe too dry so it really wouldn't work with the current recipe- I'll try to add working on a pumpkin chocolate one for next year! 🙂

        Reply
    2. Lydia says

      November 24, 2022 at 4:10 pm

      5 stars
      This was amazing! I used whole wheat flour, brown sugar (instead of coconut sugar and maple syrup), the whole can of pumpkin purée, an extra tablespoon of ground flaxseed for fiber (3tbs total) and extra cinnamon! My friends and family loved it! I will be coming back to your blog for more, thank you! Happy Thanksgiving

      Reply
      • Megan says

        November 24, 2022 at 6:50 pm

        Thanks for sharing your substitutions and so glad you enjoyed it!

        Reply
    3. Jennifer says

      February 18, 2022 at 2:13 am

      5 stars
      This recipe is MOIST, healthy and delish. I used OAT FLOUR instead of spelt flour. Agave as sweetener. And semi-sweet choc chips….. SOOOO GOOD.

      Reply
      • Megan says

        February 18, 2022 at 2:32 pm

        So happy to hear it works with oat flour too!

        Reply
    4. Shanasy says

      July 22, 2021 at 1:32 pm

      I made this last night and used GF all-purpose flour (that’s all I had on hand) and it turned out DEEEELICIOUS!!!! Thank you so much for this recipe. I did almost double the chocolate chips. Yum! Next time I might even add some dates.

      Reply
      • Megan says

        July 22, 2021 at 2:26 pm

        Yay, thank you for sharing! Dates sound like a great addition 🙂

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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