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!
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!
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
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.
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!
FAQ & tips:
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!
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.
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!
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:
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Vegan Pumpkin Chocolate Chip Bread
Ingredients
- 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.
Amy says
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!
Megan says
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! 🙂
Lydia says
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
Megan says
Thanks for sharing your substitutions and so glad you enjoyed it!
Jennifer says
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.
Megan says
So happy to hear it works with oat flour too!
Shanasy says
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.
Megan says
Yay, thank you for sharing! Dates sound like a great addition 🙂