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    You are here: Home / Dessert / Super Moist Vegan Pumpkin Bread

    LAST UPDATED: September 10, 2021 • FIRST PUBLISHED: September 23, 2020

    Super Moist Vegan Pumpkin Bread

    Jump to Recipe Print Recipe
    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! You'd never guess that it was egg-free and dairy-free!

    Wooden Table Set with Cup of Coffee, Loaf of Vegan Pumpkin Bread, and Slice of Vegan Pumpkin Bread on a Plate

    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.

    Jump to:
    • What You'll Need
    • How to Make Vegan Pumpkin Bread
    • Frequently Asked Questions
    • More Sweet Pumpkin Recipes
    • Super Moist Vegan Pumpkin Bread

    What You'll Need

    Vegan Pumpkin Bread
    • 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.
    • Salt.
    • 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!

    Slice of Vegan Pumpkin Bread on a Plate with Coffee Cup in the Background

    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!
    Collage Showing Steps for Making Vegan Pumpkin Bread: Mix Wet Ingredients, Mix Dry Ingredients, Stir Wet and Dry Ingredients Together, and Add Chocolate 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!
    Vegan Pumpkin Bread
    • 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!
    Pair of Hands Holding a Loaf of Vegan Pumpkin Bread in a Pan

    Frequently Asked Questions

    How long does vegan pumpkin bread last?

    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.

    Can this bread be made gluten-free?

    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.

    Is there a substitute for chocolate chips?

    You can leave them out, or substitute with nuts or dried fruit.

    My batter is so thick! Is something wrong?

    Probably not. Quick bread batters are generally thick! They're much thicker than cake batter, but not as thick as cookie dough.

    Why does the sugar need to be organic?

    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.

    Help! My bread has been baking for an hour and the knife isn't coming out clean. What gives?

    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

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Slice of Vegan Pumpkin Bread on a Plate with Coffee Cup and Fork on the Side.
    5 from 3 votes
    Print

    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!

    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 10
    Calories 301 kcal
    Author Alissa Saenz

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    1. Preheat the oven to 350°F and lightly oil a 9-inch loaf pan.

    2. Stir the pumpkin, milk, oil, and vanilla together in a small bowl or liquid measuring cup.

    3. Stir the flour, sugar, baking powder, soda, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.

    4. Pour the pumpkin mixture into the flour mixture and stir just until the ingredients are fully blended. The batter will be thick.

    5. Fold in the chocolate chips.

    6. Transfer the batter to the prepared loaf pan and smooth out the top with a spoon. Sprinkle the brown sugar evenly over the batter.

    7. Bake the loaf until a toothpick or small knife inserted in the center comes out clean, about 1 hour.

    8. Place the loaf pan on a cooling rack. Allow it to cool before removing it from the pan and slicing.

    Nutrition Facts
    Super Moist Vegan Pumpkin Bread
    Amount Per Serving (1 slice (1/10 loaf))
    Calories 301 Calories from Fat 106
    % Daily Value*
    Fat 11.8g18%
    Saturated Fat 3.1g16%
    Sodium 314mg13%
    Potassium 116mg3%
    Carbohydrates 48g16%
    Fiber 1.3g5%
    Sugar 25.5g28%
    Protein 3.8g8%
    Calcium 77mg8%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Spicy Tofu Vegan Burrito Bowls
    How to Roast Garlic »

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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Adela says

      September 23, 2020 at 5:14 pm

      5 stars
      Fabulous. What do you think about substituting maple syrup for each of the granulated sugars!

      Reply
      • Alissa Saenz says

        September 24, 2020 at 8:57 am

        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!

        Reply
    2. Jennie says

      September 24, 2020 at 12:12 pm

      5 stars
      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!

      Reply
    3. Varun Sharma says

      September 25, 2020 at 5:57 am

      Pumpkin bread is healthy and yummy. I'll make this recipe tomorrow morning.

      Reply
    4. Lauren Kim says

      September 25, 2020 at 11:20 am

      5 stars
      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!

      Reply
    5. Kailey says

      May 04, 2022 at 8:13 am

      How much pumpkin is used here? I can only find 796ml cans but when I look it up there are smaller sized cans too.

      Reply
      • Alissa Saenz says

        May 04, 2022 at 9:22 am

        A cup contains about 237 ml, so you'll want to use a little more than a third of a 796 ml can.

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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