Vegan Pumpkin Bread: The Best Choco Chip Pumpkin Bread


If you like bread, then you should try this recipe! This Vegan Pumpkin Bread is incredibly easy to make, it’s moist, delicious, chocolatey, and infused with roasted pumpkin puree.

Vegan Pumpkin Bread With Chocolate Chips

Chocolate is my favorite but if you’re not a fan (kinda weird :D) replace it with roasted walnuts or pecan nuts. If you’re not a pumpkin pie lover then you’ll enjoy this delicious Vegan Pumpkin Bread as a coffee accompaniment or delicious dessert.  

For this recipe, I have used homemade roasted pumpkin puree but canned pumpkin works too, (not pumpkin pie filling). Chocolate chips are optional and can be replaced with nuts and pumpkin seeds.

Can I Make Oil-Free Vegan Pumpkin Bread?

Oil can be replaced with 2 tbsp vegan unsweetened yogurt or applesauce for 2 tbsp oil. Replacing the oil will result in a less tender texture but do not worry it’s going to taste delicious anyway!


Wrap your delicious vegan pumpkin bread in aluminum foil and keep it at room temperature for 3-4 days or store it in an air-tight container in the fridge for 5-6 days.

Ingredients and Substitutes

Pumpkin puree: I love homemade pumpkin puree because it’s fresh and much tastier.

Plant-based milk: Oat milk is a good option for people with nut allergies, but any plant-based milk will do!

Sugar: I used 1:1 white granulated sugar and light brown sugar, but it can be replaced with coconut sugar and maple syrup or any liquid sweetener as a sub for refined sugar.

Oil: Neutral oil it’s used for this recipe. Use canola, sunflower, or olive oil.

Ground flax meal: Acts as an egg substitute and helps bind the ingredients. I use this ingredient for most of my baked goodies.

Flour: I used all-purpose flour but it can be replaced with spelt flour, and whole wheat flour.

Pumpkin spice mix: This mix will give a nice flavor to this pumpkin bread. This is a mix of nutmeg, cinnamon, clove, ginger, and cardamom powder.

Baking powder, baking soda, vanilla extract, and chocolate chips:

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– 250g all-purpose flour, sub for spelt flour

– 100g white granulated sugar, sub for ½ cup coconut sugar + 3 tbsp maple syrup

– 100 light brown sugar, sub for ½ cup coconut sugar + 3 tbsp maple syrup

– 330g pumpkin puree, fresh or canned 

– 60ml vegetable oil 

– ½ cup chocolate chips

– 1 tsp vanilla extract 

– ½ tsp salt 

– 2 tsp baking powder 

– 1 tsp baking soda 

– 2 tsp pumpkin spice mix 

– 2 tbsp ground flaxseed meal 

– ¾ oat milk, or any other vegan milk

Pumpkin Spice Mix

– 2 tsp cinnamon powder

– ½ tsp nutmeg powder

– ½ tsp ginger powder

– 2 tsp cardamom powder

– ½ tsp ground cloves


1. Preheat the oven to 180C.

2. Mix all the pumpkin spice ingredients in a bowl and store them in a sealed container.

3. In a mixing bowl add the pumpkin puree, vegan milk, white sugar, brown sugar, flax meal, and vanilla extract. Mix it well.

4. Sift flour with 2 tbsp pumpkin spice mix, baking soda, baking powder, and salt.

5. Combine wet ingredients with dry ingredients until there are no flour lumps left. Do not overmix!

6. Now gently incorporate the chocolate chips into the pumpkin bread mixture. Make sure to save some for sprinkling on top right before baking.

7. Grease with little vegetable oil a bread tin and line it with parchment paper. Pour the mixture and spread evenly with a spatula. Sprinkle the remaining chocolate chips.

8. Bake in the preheated oven for 55-65 minutes.

9. Remove from the oven and let it cool for 15 minutes. Remove from tin and let the vegan pumpkin bread cool completely on a grill before slicing.

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