Vegan pumpkin chocolate chip bread is an easy dairy-free healthy pumpkin bread recipe that’s perfect for breakfast, a snack, or dessert. If you love quick breads, you should also try our classic homemade vegan banana bread .
Published on September 17, 2014 and updated September 22, 2019.
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A MOIST AND DELICIOUS VEGAN PUMPKIN BREAD RECIPE
There are very few desserts that leave me defenseless. I’m known for my willpower, ask my family.
But, this pumpkin bread with chocolate chips gets me every time.
It’s not super sweet, and the spices; oh, those warm, fall spices, they call my name all day long.
Cinnamon, nutmeg, cloves, allspice, they are my weakness. And it’s all good, because pumpkin is good for you!
Did you know that there are only thirty calories in one cup? And, get this, one serving has 197% of your daily allowance of Vitamin A.
To learn more about the health benefits of pumpkin puree, click HERE.
HOW TO MAKE AN EASY PUMPKIN LOAF
STEP ONE
In a medium bowl whisk together the flour, baking powder, baking soda, salt, and spices until completely combined.
STEP TWO
In a mixing bowl, whip the butter and sugar together until light and fluffy.
Add the applesauce, vanilla, and pumpkin and mix until completely combined.
Add one third of the flour mixture and one third of the milk mixture. Keep alternating the flour and milk in thirds until lightly combined.
STEP THREE
Fold in the chocolate chips and spoon into the bread pan
Bake for one hour or until you can insert a toothpick and it comes out clean.
Let rest for ½ hour or until cool before slicing.
TIPS FOR BAKING CHOCOLATE CHIP PUMPKIN BREAD
- Make sure the butter is room temperature.
- When butter is at room temperature it creates air bubbles, which makes a great texture when the bread is baked.
- If the butter is cold, the fat won’t make those air bubbles. If the butter is too warm, the air bubbles will collapse.
- Don’t be tempted to bring the butter to room temperature in the microwave. The butter will be too warm in spots, and too cold in other areas.
- Alternate the dry ingredients and the milk, don’t pour all of the liquid in at once.
- Adding too much liquid to the creamed butter and sugar will result in the butter becoming saturated, and your bread will be heavy and dense because the batter will separate and the liquid will stay on top. The flour will ultimately absorb the liquid; however, the bread will be heavy.
- Use a spatula to fold in the chocolate chips. A spatula will help prevent the batter from being over worked as it’s not as heavy as a spoon.
- Bake the bread until a wooden toothpick comes out clean after being inserted in the center of the bread. Every oven heats differently, so use this method to ensure that the bread is done.
THE BEST WAY TO STORE VEGAN PUMPKIN BREAD
Pumpkin bread is moist, so it’s best to refrigerate it to keep it fresh. Wrap the bread in plastic wrap and store in the refrigerator for up to a week.
You can also freeze it for up to 3 months. Thaw in the refrigerator.
HOW TO SERVE PUMPKIN BREAD
Serve it with a smear of vegan butter or our creamy vegan pumpkin spread.
MORE VEGAN PUMPKIN RECIPES
VEGAN CHOCOLATE CHIP PUMPKIN BLONDIES
HOMEMADE PUMPKIN SPICE CASHEW MILK
Make this vegan fall recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Vegan Pumpkin Chocolate Chip Bread
Ingredients
- 1 ½ cups all-purpose unbleached flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon allspice
- ½ teaspoon cloves
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 5 tablespoon vegan butter – room temperature Earth Balance is my preferred brand
- 1 cup coconut palm sugar vegan white sugar is fine, but CPS has a lower glycemic index
- ½ cup applesauce
- 1 teaspoon pure vanilla extract
- 1 cup of pumpkin
- ½ cup of orange juice and ¼ cup of almond milk combined
- 1 cup of vegan chocolate chips
Instructions
- Preheat the oven to 350°F (176C) and line a bread pan with parchment paper, or, grease and flour the pan.
- In a medium bowl whisk together the 1 ½ cups flour, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon allspice, ½ teaspoon cloves, 1 teaspoon nutmeg, and 1 teaspoon cinnamon, until completely combined.
- In a mixing bowl, whip the 5 tablespoon room temperature butter and 1 cup sugar together until light and fluffy. Add the ½ cup applesauce, 1 teaspoon vanilla, and 1 cup pumpkin puree and mix until completely combined. Add one third of the flour mixture and one third of the milk mixture. Keep alternating the flour and milk in thirds until lightly combined.
- Fold in the chocolate chips and spoon into the bread pan
- Bake for one hour or until you can insert a toothpick and it comes out clean.
- Let rest for ½ hour or until cool before slicing.
- Wrap in aluminum foil or plastic wrap and store in a cool, dry location.
Notes
- When butter is at room temperature it creates air bubbles, which makes a great texture when the bread is baked.
- If the butter is cold, the fat won’t make those air bubbles. If the butter is too warm, the air bubbles will collapse.
- Don’t be tempted to bring the butter to room temperature in the microwave. The butter will be too warm in spots, and too cold in other areas.
- Alternate the dry ingredients and the milk, don’t pour all of the liquid in at once.
- Adding too much liquid to the creamed butter and sugar will result in the butter becoming saturated and your bread will be heavy and dense because the batter will separate and the liquid will stay on top.
- The flour will ultimately absorb the liquid; however, the bread will be heavy.
- Use a spatula to fold in the chocolate chips. A spatula will help prevent the batter from being over worked as it’s not as heavy as a spoon.
- Bake the bread until a wooden toothpick comes out clean after being inserted in the center of the bread. Every oven heats differently, so use this method to ensure that the bread is done.
- THE BEST WAY TO STORE VEGAN PUMPKIN BREAD
- Pumpkin bread is moist, so it’s best to refrigerate it to keep it fresh. Wrap the bread in plastic wrap and store in the refrigerator for up to a week.
- You can also freeze it for up to 3 months. Thaw in the refrigerator.
Nutrition
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jay says
Hi Linda
Can this bread be made with fresh pumpkin or fresh butternut squash?
Linda Meyer says
Hi Jay! We haven't made it with fresh pumpkin or squash, but if you puree it to the same consistency as canned, we don't see why it wouldn't turn out. Let us know how it goes. 🙂
Leelee says
What kind of ''pumpkin'' do you use? Do you mean pumpkin pure?
Linda Meyer says
Hi Leelee! Canned pumpkin puree is all you need to make this. I buy whatever brand I can find with a BPA free can.