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This chocolate chip pumpkin bread is moist, soft, spicy, and very delicious! The recipe is vegan, gluten-free, flourless, can be made refined sugar-free, and easy to make with simple ingredients. Enjoy this pumpkin loaf cake in fall or any time of the year.
Vegan Pumpkin Chocolate Chip Bread
Are you also excited for fall baking?! Well, I am, especially when pumpkins are involved! After I posted a recipe for my Vegan Chocolate Chip Banana Bread, which btw was a huge success, it was time to slightly modify the recipe and create a pumpkin bread.
Why do I love this vegan pumpkin bread recipe?
- It’s quite healthy, gluten-free, and can be even made oil-free
- The pumpkin loaf cake is moist, soft, and gooey.
- The recipe is easy to make with simple ingredients
Fresh Or Canned Pumpkin
For this recipe, you can use canned pumpkin puree or make your own pumpkin puree. All you need is one medium-sized pumpkin, an oven, and a blender or food processor.
- Cut the pumpkin into slices (you can leave the skin on) and put it on a baking sheet lined with parchment paper.
- You can brush the pumpkin with some oil, but it also works without oil.
- Cook in the oven at 400 °F (204 °C) until the pumpkin is soft when you pierce it with a fork (it takes about 45 minutes).
- Once it’s soft add the pumpkin flesh to a blender or food processor and blend on high speed.
- Depending on the starch content of the pumpkin, you might need to add water until the puree is creamy.
How To Make A Chocolate Chip Pumpkin Bread?
I mixed the ingredients for this pumpkin bread in a food processor, however, you can make the recipe in a bowl. It’s very simple, so let’s start.
- Line an 8-inch (20 cm) loaf pan with parchment paper.
- Put all dry ingredients (except the chocolate chips) into a bowl and mix with a whisk. You can also process the ingredients in a food processor (like I did).
- Add all wet ingredients to the bowl and stir with a whisk (or use the pulse function of your food processor) until just combined (don’t over mix the batter.
- Finally, add the chocolate chips and stir with a spoon.
- Pour the batter into the lined loaf pan and add more chocolate chips on top.
- Bake in the oven for about 35-40 minutes. You don’t want to over bake the pumpkin bread, but make sure the center isn’t wet anymore after inserting a toothpick in the center. It’s fine if it’s slightly crumbly though.
- Let the vegan pumpkin bread cool completely before you slice it.
Perfect For Breakfast Or Dessert
You can enjoy this vegan chocolate chip pumpkin bread for breakfast but it’s also very delicious for dessert because of the dairy-free chocolate chips. If you want to make the recipe even healthier and furthermore oil-free, simply leave out the chocolate chips.
You can add raisins or any other dried fruit as a substitute or leave the pumpkin bread plain.
Chocolate Chip Pumpkin Bread Ingredients
As mentioned before, this pumpkin chocolate chip bread contains only simple ingredients which are as follows:
- Ground oats (gluten-free if needed)
- Granulated sweetener of choice
- Ground almonds
- Baking powder and baking soda
- Pumpkin spice
- Dairy-free chocolate chips
- Pumpkin puree
- Plant-based milk
- Vanilla extract
- Lemon juice
Find the exact measurements below in the recipe card!
Gluten-Free Recipe
I used oats for this recipe which I processed in an electric coffee/spice grinder to make oat flour. You can use regular oats or gluten-free oats and process them in a blender (or grinder). Of course, you can also use store-bought oat flour.
To make the pumpkin bread oil-free, simply leave out the chocolate chips. 🙂
This Chocolate Chip Pumpkin Bread Is:
- Vegan (dairy-free, egg-free)
- Gluten-free
- Can be made refined sugar-free
- Moist
- Soft
- A great breakfast or dessert
- Easy to make with simple ingredients
Should you give this vegan pumpkin bread a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see your remakes! 🙂
If you like easy desserts and breakfast recipes, definitely also check out the following delicious healthy vegan recipes:
- Vegan Chocolate Chip Banana Bread
- Marble Bundt Cake
- Plum And Apple Crumble
- Oatmeal Chocolate Chip Bars
- Apple Crumble Muffins
- Chocolate Chip Sweet Potato Muffins
- Apple Cinnamon Crepes
Chocolate Chip Pumpkin Bread
Ingredients
Dry ingredients:
- 2 cups (200 g) ground oats gluten-free if needed(*)
- 1/2 cup (100 g) granulated sweetener of choice(**)
- 3/4 cup (75 g) ground almonds (***)
- 1 tsp baking powder
- 1/2 tsp baking soda
- A pinch of salt
- 2 1/2 tsp pumpkin pie spice (****)
- 1/2 cup (90 g) dairy-free chocolate chips + more for the top
Wet ingredients:
- 1 cup (240 g) pumpkin puree
- 3/4 cup (180 ml) plant-based milk (*****)
- 1 tsp vanilla extract
- 2 tsp lemon juice or lime juice
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale.
- Preheat oven to 360 degrees F (180 degrees C) and line an 8-inch (20 cm) loaf pan with parchment paper. For the best results, I recommend measuring the ingredients on a scale in grams.
- Put all dry ingredients (except the chocolate chips) to a bowl and mix with a whisk. You can also process the ingredients in a food processor (like I did).
- Add all wet ingredients to the bowl and stir with a whisk (or use the pulse function of your food processor) until just combined (don't over mix the batter).
- Finally, add the chocolate chips and stir with a spoon.
- Pour the batter into the lined loaf pan and add more chocolate chips on top.
- Bake in the oven for about 35-40 minutes. You don't want to over bake the pumpkin bread, but make sure the center isn't wet anymore after inserting a toothpick in the center. It's fine if it's slightly crumbly though.
- Let the vegan pumpkin bread cool completely before you slice it. Enjoy! Store leftovers covered in an airtight container in the fridge.
Notes
- *To make your own oat flour, simply process oats in a blender or electric coffee/spice grinder. Regular flour or spelt flour (for a non-gluten-free version) should work well in this recipe (I haven't tried it myself though).
- **Granulated sweetener: You can use regular sugar, Erythritol, Xylitol* (birch sugar), coconut sugar, etc. *Desserts with Xylitol should be never given to dogs.
- ***You can use almond flour (which consists of 100% ground almonds) or any other finely ground nuts instead. For a nut-free version, you can use 75 grams of ground shredded unsweetened coconut.
- ****To make your own spice blend, simply mix 1 1/2 tsp cinnamon with 1/2 tsp nutmeg and 1/4 to 1/2 tsp ground cloves.
- *****I prefer using coconut milk or cashew milk.
- You might also enjoy this Vegan Pumpkin Pie.
- Recipe serves 8. Nutrition facts are for one serving (calculated with Xylitol).
Equipment
If you are using Pinterest, feel free to pin the following photo:
As usual, it’s amazing. I halved the recipe but the loaf needed a good 35 min to be baked through. I added a mashed banana because my homemade p.purée seemed a bit dry, and it worked! I also added a little more milk because the batter was a bit stiff (p.purée!).
Your recipes never disappoint, and I am so glad I found your website some 1 year ago 😉
Hey Eva, I am so happy you liked this recipe. Adding a banana is a great idea. 😀
Thanks for your feedback! I am glad you enjoy my recipes. 🙂
Super easy to make and DELICIOUS bread! Thanks Michaela!
My pleasure, Jessica! I am happy it was delicious. 🙂
Thank you Ela for your recipes! I can’t even begin to tell you how many things I’ve learned!
I wanted to report a successful swap for this one, I was out of pumpkin so I swapped it for steamed and mashed carrots and added one flax egg (I figured it would compensate for the carrots being more watery than pumpkin).
I kept the rest of the recipe exactly as you made it and it came out great!!
That’s awesome, Giorgia! I am so glad the recipe turned out with carrots and one flax egg! Thanks so much for sharing. 🙂
Excellent! I made two loaves. One with the chocolate chips and one with raisins and walnuts. I used coconut sugar for the sweetener. Thank you for your recipes they are wonderful!
Sounds amazing, Michelle! Thanks for your feedback. 🙂
I would love to try this recipe, but I want to ask first – can I freeze it to have it prepared for later? Should I rather freeze the batter or the baked bread?
Hi Eve, I would rather freeze the baked bread. 🙂
Absolutely delicious! Perfectly moist! I made it as muffins due to time constraints.
Sounds amazing! I am glad you enjoyed the recipe. 🙂
I made this bread this morning and I used Pamela’s Gluten Free Flour since I was out of Oats and it turned out amazing. My entire family gobbled it up and my husband doesn’t even like Pumpkin. Thank you so much for this quick and delicious bread. Perfect for breakfast!!
I am so glad you and your family loved the recipe. Thanks for your great feedback, Ashlee. 🙂
Wonderful! Was a big hit with the family. I had to make some flour subs with what I had on hand, and it still turned out great because the recipe measurements required are so accurate. . THANK YOU!
So good to hear, Ari! Thanks for your great feedback. 🙂
I would like to use honey or molasses or maple syrup for the sweetener, as I don’t have any granulated sweeteners. Will this negatively change the consistency of the loaf ?
It most likely will change the consistency of the loaf but since I never tried it before, I can’t tell you how it will turn out. I would suggest using less plant-based milk if you decide to use a liquid sweetener.
Can I substitute white sugar with monk fruit and stevia blend sweetener?
Yes, definitely! 🙂
can you use any other kind of flour? like almond or coconut?
The recipe already contains almond flour (ground almonds). I don’t know how the texture would be if you add more almond flour.
Ela, Can we use raisins instead of chicolate chips? I’m going to make it but dont have chocolate chips
Yes, Sara, and it’s actually mentioned in the blog post. 🙂 Enjoy!
I just made this! I did half the recipe and made 6 muffins, I also add a handful of pumpkin seeds. The raw batter tasted a bit bitter (it’s vegan so OF COURSE I just HAD to taste the batter:))) but the end result was perfect! Perfect sweetness and super moist, and because I added a lot of add ins, every bites tasted heavenly! Thank youuu for the recipe♡
That’s awesome! So glad your muffins turned out delicious. 🙂
This was delicious!
So happy you liked the pumpkin bread, Tracy. 🙂
Used monk fruit sweetener as the “sugar”. Delicious and great texture. Everyone loved it.
Monk fruit sounds great! Thanks for your feedback, Judy. 🙂
LOVE this recipe, so simple yet so delicious, and a great way to use up excess pumpkin from other seasonal cooking 🙂 I used regular plain flour instead of oats and it still came out great!
Thanks for your feedback, Kim! It’s very helpful. 🙂
Love that this is made with oat flour and almond!! So delicious Ela!
Yes, I love this flour combo. Thanks, Jess! 🙂
I totally love pumpkin bread recipes! Especially, when it also contains chocolate chips or a chocolate cake marbling in the batter! Great recipe, Ela! ?❤️
Thank you, Bianca! Marbled pumpkin bread sounds definitely awesome as well. 🙂
This is one of the easiest recipe and amazingly tasty! Tried it yesterday and everyone in the house loved it ??? I put some mixed spice in it which made it taste a little christmassy so I will make at Christmas time as well. Thank you ♡♡♡♡
That’s wonderful, Ildi! I am so glad you loved the recipe. Thanks so much for your great feedback! 🙂
Loved this pumpkin bread!! It is hard finding those recipes that you’ll label as “keepers”
And I’m glad we finally found a GF and healthy bread we love! Definitely a keeper.
Yay, that’s awesome! Thanks a lot for your amazing feedback, Lindsey! 🙂