This vegan pumpkin bread is a delicious way to celebrate fall. It's bursting with sweet chocolate chips and spices, and super easy to make! You'd never guess that it was egg-free and dairy-free!
Fall is officially upon us! And I know lots of you guys aren't with me on this, but I couldn't be happier. Fall is my favorite time of year, and summer (which just ended) is my least favorite. So it's kind of a double win for me.
Whether you're a fan of the season or not, I'm guessing you're down with some spicy pumpkin deliciousness, right? Most folks seem to be.
This vegan pumpkin spice bread is a delicious and super easy way to get cooking with some pumpkin this fall. I adapted the recipe from both my vegan pumpkin muffins and my vegan banana bread, and then added some vegan chocolate chips because vegan chocolate chip pumpkin bread is the best pumpkin bread.
What You'll Need
- Canned pumpkin puree. Make sure you don't use pumpkin pie filling!
- Non-dairy milk. Just about any variety that's unsweetened and unflavored will work. Try soy milk, almond milk, or cashew milk.
- Oil. The recipe calls for canola oil, but you can substitute your favorite baking oil if you'd like. Try corn, coconut, or vegetable oil.
- Vanilla extract.
- Flour. We're using plain old all-purpose wheat flour. Whole wheat pastry, all-purpose gluten-free or spelt flour should work as substitutions (not tested). I don't recommend attempting the recipe with any other varieties.
- Organic sugar. Be sure to use organic to keep the recipe vegan.
- Baking powder.
- Baking soda.
- Spices. We're using cinnamon, ginger, nutmeg, and cloves. Or you can replace all of them with 1 tablespoon of pumpkin pie spice.
- Vegan chocolate chips. I used Enjoy Life brand mega chunks.
- Organic brown sugar. Again, make sure it's organic in order to keep the recipe vegan!
How to Make Vegan Pumpkin Bread
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
This is a super simple baking project!
- Mix up your wet ingredients in one container: Pumpkin, milk, oil and vanilla. I like to use a large liquid measuring cup in order to make this a one-bowl recipe!
- Mix your dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, spices, and salt.
- Add your wet mixture to the dry. Stir everything up! The batter will be thick. Don't overmix it — stop as soon as the ingredients are blended.
- Fold in the chips!
- Transfer the batter to an oiled loaf pan and smooth out the top with a spoon. I like to sprinkle some brown sugar on top of my batter to create a sweet caramelized topping!
- Bake the loaf until a toothpick or small knife inserted in the center comes out clean. This takes an hour exactly in my oven, but it could be a few minutes more or less for you.
- Let your vegan pumpkin loaf cool before slicing and enjoying it!
Frequently Asked Questions
It should be good for at least 4 days at room temperature, or 3 months in the freezer. You can store your bread in the original loaf pan, wrapped tightly in plastic, or sliced inside a sealed container or bag.
I'm not sure, but I suspect an all-purpose gluten-free blend such as that made by Bob's Red Mill or King Arthur Flour would work.
You can leave them out, or substitute with nuts or dried fruit.
Probably not. Quick bread batters are generally thick! They're much thicker than cake batter, but not as thick as cookie dough.
Most non-organic sugar, at least in the United States, is processed using animal bone char. Organic sugar is processed differently, so it's considered vegan.
First, is it batter that's stuck to the knife, or something else like melted chocolate or brown sugar? Were really only concerned with batter when determining doneness of baked goods. Next, are you sure you measured everything properly? Measure liquids with liquid measuring cups, and dry ingredients with dry cups, leveling off the tops. Even small errors can mess with your baking. If it is in fact batter and you've done everything right, you might just need to give it more time. Oven temperatures aren't exact and different baking containers transfer heat differently. Keep baking and recheck the bread every five minutes or so.
More Sweet Pumpkin Recipes
- Vegan Pumpkin Pie
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Pancakes
- Vegan Pumpkin Muffins
- Mini Vegan Pumpkin Cheesecakes
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Super Moist Vegan Pumpkin Bread
This vegan pumpkin bread is a delicious way to celebrate fall. It's bursting with sweet chocolate chips and spices, and super easy to make!
- 1 cup canned pumpkin puree
- ⅔ cup unsweetened non-dairy milk
- ⅓ cup canola oil (or baking oil of choice)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup organic granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon powdered ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- 1 ¼ cups vegan chocolate chips
- ¼ cup organic brown sugar
Preheat the oven to 350°F and lightly oil a 9-inch loaf pan.
Stir the pumpkin, milk, oil, and vanilla together in a small bowl or liquid measuring cup.
Stir the flour, sugar, baking powder, soda, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
Pour the pumpkin mixture into the flour mixture and stir just until the ingredients are fully blended. The batter will be thick.
Fold in the chocolate chips.
Transfer the batter to the prepared loaf pan and smooth out the top with a spoon. Sprinkle the brown sugar evenly over the batter.
Bake the loaf until a toothpick or small knife inserted in the center comes out clean, about 1 hour.
Place the loaf pan on a cooling rack. Allow it to cool before removing it from the pan and slicing.
Fabulous. What do you think about substituting maple syrup for each of the granulated sugars!
Alissa Saenz says
Thank you! I wouldn't recommend using maple syrup, as the batter could get too watery. You could try coconut or turbinado sugar if you're looking for a less processed option!
This bread came out perfect! Just the right amount of sweet and not too crumbly or doughy in the center. I was sad about summer being over, but this definitely softened the blow!
Varun Sharma says
Pumpkin bread is healthy and yummy. I'll make this recipe tomorrow morning.
Lauren Kim says
I doubled the recipe and it worked fine. It was delicious and really no different from my non vegan pumpkin bread I used to make. It is delicious! Thank you for all your wonderful recipes! Keep them coming!
How much pumpkin is used here? I can only find 796ml cans but when I look it up there are smaller sized cans too.
Alissa Saenz says
A cup contains about 237 ml, so you'll want to use a little more than a third of a 796 ml can.
This is THE BEST pumpkin bread! It's delectably moist with a beautiful crumb. I usually run into the problem of my pumpkin bread being too moist or too dry, but this one is just right. The only alterations to the recipe I made were using pumpkin pie spice instead of individual spices (2-3 tsp.), and I mixed most of the brown sugar into the batter, leaving a bit to sprinkle on top in addition to some chocolate chips. Sooooo good! This will be my go-to pumpkin bread recipe moving forward!
Alissa Gofman says
Hi Alissa! This is Alissa! lol! I was just looking for a good dairy free pumpkin bread recipe and came across yours. It's rare that I see anyone else with the same spelling of our name as ours, so I HAD to give you a quick hello. I'm looking forward to trying this recipe this week. Thank you!!
Jon H says
This is awesome! I’ve made it 3 times. And I hate baking. And I wasn’t big into pumpkin. Until now. Thank you.