Super Moist Vegan Pumpkin Bread

Partially sliced loaf of Vegan Pumpkin Bread surrounded by pumpkins.

4.93 from 14 votes

Super Moist Vegan Pumpkin Bread

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 376kcal

Author: Alissa Saenz

Equipment

9 x 5 inch loaf pan

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)

US Customary - Metric

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

This recipe was slightly updated in October of 2024. The original version included ⅔ cup of organic granulated sugar in the batter, and ¼ cup of organic brown sugar for topping, rather than the reserved chocolate chips currently used.

Nutrition