This vegan pumpkin bread with chocolate chips is moist, soft, spicy, gluten-free, dairy-free, egg-free, and very delicious! The recipe is easy to make with simple ingredients like ground oats and almonds and can be made refined sugar-free, and even oil-free. Enjoy this pumpkin loaf in fall, winter, or any time of the year.
Vegan Pumpkin Chocolate Chip Bread
Are you also excited for fall/winter 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 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.
- Bake it 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 at high speed.
- Depending on the starch content of the pumpkin, you might need to add water until the puree is creamy.
The Ingredients
As mentioned before, this vegan pumpkin chocolate chip bread contains only simple ingredients which are as follows:
- Ground oats (gluten-free if needed)
- Granulated sweetener of choice
- Ground almonds (or almond flour)
- 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 printable recipe card!
How To Make Vegan Pumpkin Bread?
You can make this dairy-free pumpkin bread quick and easy in one bowl or use a food processor. Watch the video to see how easy it is.
- Step 1: 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 (or process the ingredients in a food processor).
- Step 2: 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.
- Step 3: Finally, add the chocolate chips and stir with a spoon.
- Step 4: Pour the batter into the lined loaf pan. You can also add more chocolate chips on top.
- Step 5: Bake in the oven for about 35-40 minutes. You don’t want to over bake the pumpkin bread, but make sure the bread is cooked by inserting a toothpick into the center of the loaf. If the toothpick comes out dry or slightly crumbly, it’s done.
- Step 6: Let the gluten-free pumpkin bread cool completely before you slice it.
Gluten-Free Pumpkin Bread
You can use regular oats or certified gluten-free oats and process them in a blender (or grinder). Of course, you can also use store-bought oat flour.
If you can’t eat oats, you could experiment with buckwheat flour or quinoa flour, the result should be very similar.
How To Store?
Store the loaf covered in a cool place for a few days or in the fridge for up to a week.
You can also freeze the gluten-free pumpkin bread for up to 3 months. You need to let it cool completely, then slice it, and wrap each slice in plastic wrap to avoid freezer burn. Let it thaw overnight in the fridge, then reheat in the oven until warmed through.
Helpful Tips & Variations
- Oats: Regular flour or spelt flour (for a non-gluten-free version) should work well in this recipe.
- Granulated sweetener: You can use regular sugar, Erythritol, Xylitol* (birch sugar), coconut sugar, etc. *Desserts with Xylitol should be never given to dogs.
- Ground almonds: 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.
- Pumpkin pie spice: 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.
- Milk: I prefer using coconut milk or cashew milk.
- Chocolate chips: If you want to make the eggless pumpkin bread even healthier and furthermore oil-free (and refined sugar-free), simply leave out the chocolate chips. Alternatively, replace them with raisins or any other dried fruit.
Should you give this vegan pumpkin bread recipe 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 vegan desserts and breakfast recipes, definitely also check out the following delicious 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
- Healthy Peanut Butter Cookies
Vegan Pumpkin Bread
Ingredients
Dry ingredients:
- 2 cups (200 g) ground oats gluten-free if needed (*see notes)
- 1/2 cup (100 g) granulated sweetener of choice (*see notes)
- 3/4 cup (75 g) ground almonds (*see notes)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch of salt
- 2 1/2 tsp pumpkin pie spice (*see notes)
- 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 (*see notes)
- 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.
- Add 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.
- 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 bread is cooked by inserting a toothpick into the center of the loaf. It should come out dry or slightly crumbly.
- Let the vegan pumpkin bread cool completely before you slice it. Enjoy! Store leftovers covered in an airtight container in a cool place or in the fridge.
Notes
Video Of The Recipe:
- Oats: 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). You could experiment with buckwheat flour or quinoa flour, if you are allergic to oats and need a gluten-free version.
- Granulated sweetener: You can use regular sugar, Erythritol, Xylitol* (birch sugar), coconut sugar, etc. *Desserts with Xylitol should be never given to dogs.
- Ground almonds: 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.
- Pumpkin pie spice: 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.
- Milk: 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).
Nutrition information is an estimate and has been calculated automatically
Equipment
If you are using Pinterest, feel free to pin the following photo:
Why only 5 stars? This is 5 x2 !
Not only was the recipe fun to put together, the aromas while it was baking were sublime.
The taste was otherworldly.
I made this and gave it to friends and family.
You are amazing at what you do and we appreciate you!
Hi Yior, I am so glad you liked the recipe! 🙂
This pumpkin bread is soooo good! I added only 50grams of coconutsugar, that is sweet enough for me, and I just love it.
Awesome! I am so glad you liked it. 🙂
I made it immediately after I saw the recipe and no words to describe how perfect this bread is! Plus I added half a spoon grounded ginger and used soy milk….Ela, thank you thank you thank you for such awesome recipes! 💘
You are very welcome, Aleksandra! I am so glad you enjoyed it. 🙂
I just made this – so delicious! I didn’t have enough oat flour so I combined it with rice flour – I don’t know if this is why the baking time was longer but still very good. I used coconut sugar, and a mix of cinnamon/clove/nutmeg/ginger/turmeric since I didn’t have pumpkin pie spice. Left out the chips on top. Nice ideas about adding nuts! Thanks for all your great recipes!
Sounds amazing, Jennifer! Happy it turned out delicious. 🙂
One of my fall favorites!! So deliciously good and cozy. Super easy to make.
Another great recipe, Ela. Thank you. I followed it to the letter, weighing all the ingredients as you recommended and my finished product was exactly like yours In fact, had I photographed it, you would not be able to tell the difference, so your instructions were clearly and perfectly written for anybody to follow. I made my oat flour from steel cut oats but that wasn’t a problem at all. I used erythritol as the sweetener – first time I have used this and it turned out well. I served it at a brunch and it was very well received. I had been reluctant to try any of your dessert style recipes as I was trying to avoid eating sweets but decided it’s ok to have a little indulgence once in a while. I am glad I did – and it was a healthy but most importantly, tasty treat.
Aww, thanks so much for your lovely feedback! I am so glad you are happy with the result. 🙂
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. 🙂
HI ! I am doing it ! Byt what about the notes for the bakibg powder and baking soda ? What is the difference ?
Use 2 tsp of baking powder if you don’t have baking soda.
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! 🙂