My vegan pumpkin bread is incredibly moist, bursting with sweet chocolate chips and spices, and super easy to make! This easy dessert is a delicious way to celebrate fall. 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.
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This vegan pumpkin 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, for extra deliciousness.
This scrumptious loaf is super easy to make, and excellent when you need a simple dessert. It also works as a sweet breakfast, as an alternative to more traditional fall breakfasts like vegan pumpkin pancakes.
Ingredients You'll Need
- Canned pumpkin puree. Make sure you don't use pumpkin pie filling, which is actually pumpkin puree with added sweeteners and spices.
- Non-dairy milk. Just about any variety that's unsweetened and unflavored will work. Try soy milk, almond milk, or cashew milk. Check out my guide to dairy-free milk if you need help choosing one.
- Oil. The recipe calls for plain old vegetable oil, but you can substitute your favorite baking oil if you'd like. Corn oil, canola oil, and melted coconut oil are all fine options.
- Vanilla extract.
- Flour. We're using all-purpose wheat flour for this recipe. Whole wheat pastry, all-purpose gluten-free or spelt flour should work as substitutes (but I have not tested them). I don't recommend attempting the recipe with any other varieties.
- Organic sugar. Be sure to use organic sugar to keep the recipe vegan. Conventional sugar is often processed using animal bone char.
- Baking powder.
- Baking soda.
- Spices. You'll need cinnamon, ginger, nutmeg, and cloves. Or you can replace all of them with one tablespoon of pumpkin spice (also known as pumpkin pie spice), which is the same spice blend that's used to flavor my vegan pumpkin pie.
- Salt.
- Vegan chocolate chips. I used Enjoy Life brand dark chocolate morsels.
How It's Made
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!
Step 1: Preheat your oven to 350°F and grease the inside of a 9-inch loaf pan.
Step 2: 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!
Step 3: Whisk your dry ingredients together in a large bowl: flour, sugar, baking powder, baking soda, spices, and salt.
Step 4: Add your wet mixture to the dry. Stir everything up! The batter will be thick. Don't overmix it — stop as soon as you no longer see flour streaks.
Step 5: Gently fold in the chocolate chips, but save about a quarter cup of them to sprinkle on top of the loaf.
Step 6: Transfer the batter to your loaf pan and smooth out the top with a spoon. Sprinkle those last few chocolate chips on top before popping it into the oven.
Step 7: 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.
Step 8: Place the pan on a cooling rack when it comes out of the oven, then let your vegan pumpkin bread cool completely.
Slice, serve and enjoy!
Frequently Asked Questions
It should be good for at least three days at room temperature, five days in the fridge, or three months in the freezer. You can store your bread in the original loaf pan, wrapped tightly in plastic, or sliced inside an airtight container or bag.
I'm not sure, but I suspect an all-purpose gluten-free blend would work, such as those made by Bob's Red Mill or King Arthur Flour.
Probably not. Quick bread batters are generally thick! They're much thicker than cake batter, but not as thick as cookie dough.
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.
Perhaps, but you'll probably have better luck using my vegan pumpkin muffin recipe.
Variations
- Skip the chocolate chips. If you're not a fan of pumpkin and chocolate together, simply omit the chips. I like to sprinkle some pepitas on top of my loaf when I'm making plain pumpkin bread.
- Nutty pumpkin bread. Replace the chips with chopped nuts such as pecans or walnuts.
- Brown sugar crust. Instead of topping your pumpkin bread with additional chocolate chips, sprinkle it with a quarter cup of organic brown sugar.
- Frosted vegan pumpkin bread. Instead of chocolate chips, top your vegan pumpkin loaf with my vegan cream cheese frosting.
More Vegan Pumpkin Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
Super Moist Vegan Pumpkin Bread
Equipment
Ingredients
- 1 cup canned pumpkin puree
- ⅔ cup unsweetened and unflavored non-dairy milk
- ⅓ cup vegetable oil (or baking oil of choice)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup organic granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- 1 (9 ounce/255 gram) package vegan chocolate chips, divided (optional)
Instructions
- Preheat the oven to 350°F and grease a 9 x 5 inch loaf pan.
- Stir the pumpkin, milk, oil, and vanilla together in a small bowl or liquid measuring cup.
- Whisk the flour, sugar, baking powder, soda, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
- Pour the pumpkin mixture into the bowl with the flour mixture and stir just until the ingredients are fully blended. The batter will be thick.
- Fold in the chocolate chips, reserving a quarter cup for topping.
- Transfer the batter to the prepared loaf pan and smooth out the top with a spoon. Sprinkle the reserved chocolate chips over the top.
- Bake the loaf until a toothpick or small knife inserted in the center comes out clean, about 60 to 70 minutes.
- Place the loaf pan on a cooling rack. Allow it to cool completely before removing it from the pan and slicing.
Notes
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This is so delicious! I added roasted walnuts and mini chocolate chips. I also used avocado oil, honey, canned milk, and brown sugar.. No white sugar. I made four mini loaves out of it. Cooked them for 28 min. They came out perfectly and so moist and flavorful! It's the perfect amount of spices! I highly recommend this recipe! I will definitely make it again! The most amazing pumpkin recipe I have ever found! Thank you so much for sharing your delicious recipe with us. 😊 ❤️
came out really nice! ended up omitting ground cloves and kinda eyeballing the other spices + used a whole 15oz can of pumpkin instead of a cup but all was well~
Hi Alissa,
This recipe is wonderful. Actually, this recipe and your banana bread recipe are very special to our family because I used these recipes regularly over the years to make breads for my now-husband while we were dating. Your breads are part of a very special time in our life.
Actually, my husband requested pumpkin bread yesterday which is why I’m back again at this recipe this morning & just had to let you know that your recipes mean a lot to us.
Thanks and I wish you the very best!
Had a slice of this two nights ago. Amazing treat for cool autumn nights—or whenever!
Second time I've made this, it taste delicious but falls apart when slicing. I did wait for it to be cold first but it didn't help. What have I done wrong, even though I'm sure I followed all your directions?
This tastes amazing, easy to put together, the lovely spice smell whilst baking this was awesome!
But had to knock off a star because I followed the recipe religiously. It didn't slice well when cold , it crumbled unfortunately. We still ate it because it tastes divine. Thankyou
You call for a 9" loaf pan. How wide is yours. I have two different size pans and am trying to figure out which one is the closest to yours as I've found, in the past, with other recipes if you don't hav the same size pan it can be a disaster.
Thanks and Happy Holidays
It's about 5 inches wide. I wouldn't worry about it being exactly the same size though. The recipe should work with a slightly smaller or larger pan - you'll just need to keep an eye on it because the bake time might vary by a few minutes. Happy Holidays to you too!! Enjoy!
Thanks for the quick reply. Getting ready to bake it right now.
Made it for Christmas breakfast today.it is yummy and I'll be making it again.
Just made this for Christmas morning.it is delicious. I'll bemaking it again for sure.
Can I use gluten free flour for thi Bread…
I think an all-purpose gluten-free blend would work. I haven't tried one in this particular recipe, but in similar ones I've had good results. Please let me know how it goes if you try it!
This is awesome! I’ve made it 3 times. And I hate baking. And I wasn’t big into pumpkin. Until now. Thank you.
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!!
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!
How much pumpkin is used here? I can only find 796ml cans but when I look it up there are smaller sized cans too.
A cup contains about 237 ml, so you'll want to use a little more than a third of a 796 ml can.
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!
Pumpkin bread is healthy and yummy. I'll make this recipe tomorrow morning.
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!
Fabulous. What do you think about substituting maple syrup for each of the granulated sugars!
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!