There’s something magical about the scent of pumpkin spice drifting through the kitchen on a crisp day. I baked this vegan pumpkin chocolate chip bread during the first real chill of the season, wrapped in my favorite sweater, windows just barely fogged. The loaf came out warm and tender, chocolate pools scattered throughout—just the kind of cozy I needed. If your fall could use a little comfort too, this might be the recipe for you.
Table of Contents
Why You’ll Love This Vegan Pumpkin Bread
Wholesome Ingredients, Naturally Sweetened
This recipe skips refined sugar, leaning into the cozy sweetness of maple syrup. Combined with earthy pumpkin puree and warm spices, each slice feels both indulgent and nourishing. You won’t miss a thing.
Moist Texture Without Eggs
Pumpkin puree acts like a charm here. It gives this bread a soft, fluffy center while keeping the ingredients simple and plant-based. No flax eggs, no fuss—just real ingredients that work together naturally.
Perfect for Fall Baking or Anytime Treats
Yes, it’s perfect with tea on a chilly October afternoon. But honestly? I’ve had it for breakfast in July. It’s that kind of treat—reliable, comforting, and welcome year-round. It also makes a thoughtful gift for neighbors or a sweet school snack.
Key Ingredients & Substitutions
Pumpkin Puree as a Natural Egg Replacement
Pumpkin puree doesn’t just bring flavor. It binds everything together beautifully, helping the loaf rise without needing eggs. Use plain, unsweetened canned puree or homemade if you have some on hand.
Using Spelt Flour or Alternatives
Spelt flour gives the bread a hearty, slightly nutty flavor. But if it’s not in your pantry, don’t worry. All-purpose or a gluten-free 1-to-1 blend works just as well. You’ll still get that soft crumb and golden crust.
Optional Sweeteners and Flavor Add-Ins
Want it sweeter? Add another tablespoon of maple syrup. You can also swirl in almond butter or sprinkle chopped walnuts on top. I’ve even tossed in dried cranberries during the holidays, and it’s always a hit.
How to Make Vegan Pumpkin Chocolate Chip Bread (Step-by-Step)
Prep the Pan and Oven
Start by preheating your oven to 355°F. Line a standard loaf pan (9×5 inches) with parchment paper or lightly grease it. This helps prevent sticking and makes cleanup easier.
Mix Wet and Dry Ingredients
In a large bowl, whisk together the pumpkin puree, melted coconut oil, and maple syrup. It’s okay if it smells amazing already. Then stir in your flour, baking powder, salt, and spices: cinnamon, nutmeg, ginger, and cloves.
Fold in Chocolate and Bake
Once the batter looks combined (don’t over mix!), gently fold in your chocolate chips. Pour everything into your prepared pan and spread the top evenly. Bake for 40 minutes, or until a toothpick comes out clean from the center.
Cooling and Slicing Tips
Let the bread cool in the pan for at least 30 minutes. This helps it set properly and makes slicing much easier. I know it’s tempting, but this step really makes a difference in texture.
Storage, Freezing & Reheating Tips
Room Temperature & Fridge Storage
Keep leftovers in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, store it in the fridge instead. Either way, the bread stays moist and delicious.
How to Freeze and Defrost
This bread freezes beautifully. Slice it before freezing so you can grab a piece whenever you crave one. Just warm it gently in a toaster oven or microwave, and it’s as comforting as the day you baked it.
Doubling the Recipe for Larger Batches
This loaf makes 10 smallish slices, perfect for a cozy weekend. But if you’re feeding a crowd or prepping ahead, double the recipe. Use two pans or increase the baking time slightly for a deeper loaf.
FAQs
Can you over mix pumpkin bread?
Yes, absolutely. Over mixing develops too much gluten, especially if using wheat-based flour, and that can make your bread tough. Stir until ingredients are just combined for best results.
How to tell if pumpkin chocolate chip cookies are done?
Look for set edges and slightly soft centers. The tops should no longer look wet, and they’ll firm up more as they cool.
How to keep chocolate chips from sinking in pumpkin bread?
Toss them lightly in a bit of flour before adding them to the batter. This helps suspend them evenly throughout the loaf.
Why is my pumpkin bread gummy on the bottom?
This can happen if it’s underbaked or if there’s too much moisture. Make sure to use the correct ratio of wet to dry ingredients, and always test the center with a toothpick
Vegan Pumpkin Chocolate Chip Bread Recipe
Print
Vegan Pumpkin Chocolate Chip Bread
- Total Time: 50 minutes
- Yield: 10 slices 1x
- Diet: Vegan
Description
This vegan pumpkin chocolate chip bread is soft, fluffy, and full of cozy spices. Sweetened with maple syrup and dotted with melty chocolate, it’s a warm fall treat that comes together easily in one bowl.
Ingredients
¾ cup pumpkin puree
¼ cup melted coconut oil (preferably virgin)
¼ cup maple syrup
1 cup spelt flour (or flour of choice)
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
⅛ tsp ground cloves
¼ tsp salt
½ cup semi-sweet chocolate chips or chopped chocolate
Instructions
1. Preheat oven to 355°F (180°C).
2. Grease a 9×5 inch loaf pan or line with parchment paper.
3. In a large bowl, mix pumpkin puree, coconut oil, and maple syrup.
4. Add flour, baking powder, spices, and salt. Stir until just combined.
5. Fold in chocolate chips.
6. Pour batter into the prepared pan.
7. Bake for 40 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan on a wire rack for at least 30 minutes before slicing.
Notes
Naturally less sweet; add maple syrup, nut butter, or jam on top if desired.
Store in airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freeze for up to 3 months; slice before freezing for easy defrosting.
Recipe yields a smaller loaf; double for a larger batch, using two pans or longer bake time.
Spelt flour can be substituted with all-purpose or gluten-free 1-to-1 baking flour.
Pumpkin puree acts as a natural egg substitute, keeping the bread moist and fluffy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 177
- Sugar: 9g
- Sodium: Not specified
- Fat: 9g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Related Recipes to Try
If you love this cozy loaf, you might also adore these soft and chewy pumpkin cookies with just the right amount of spice: Soft and chewy pumpkin cookies.
Or warm up a chilly morning with hearty pumpkin baked oatmeal—a perfect meal-prep breakfast.
And for more sweet treats, don’t miss this pumpkin chocolate chip muffins recipe. Or try the classic, always-loved easy pumpkin pie recipe for the holidays.
Final Thoughts
Baking this vegan pumpkin chocolate chip bread is like sending your home a warm hug. I love how it fills the air with cozy spice and feels so nourishing. Don’t be afraid to play with the recipe—add nuts, double it, or even freeze extra slices for later.
Pin it, share it with friends, or pop a loaf in the oven this weekend. You can always find more inspiration over at Pinterest too. Happy baking, friends!
