Introduction
Nothing says cozy fall like a slice of warm Vegan Pumpkin Chocolate Chip Bread. It fills the kitchen with the smell of pumpkin spice and melting chocolate. This recipe is vegan, dairy-free, and egg-free, yet it stays super moist and soft. You only need one bowl, a whisk, and a loaf pan. No fancy tools, no stress. The pumpkin purée keeps every bite tender while the chocolate chips add rich, gooey flavor. Enjoy a slice for breakfast, a snack, or dessert with a cup of coffee or tea. It’s simple to make, easy to freeze, and always a crowd-pleaser.
For more pumpkin recipes, try:
- Easy Pumpkin Pie from Scratch with Fluffy Whipped Cream
- Classic Pumpkin Purée Soup with Warming Spices — Weeknight Winner
- Easy Sri Lankan Pumpkin Curry — One-Pot, 30 Minutes, Naturally Vegan
- Authentic Thai Red Pumpkin Curry — Easy Weeknight Dinner
Ingredients & Smart Substitutions
Core List (with Grams)
You need simple pantry ingredients to make this vegan pumpkin chocolate chip bread. Use 250g pumpkin purée, 200g all-purpose flour, 150g brown sugar or coconut sugar, 1 tsp baking powder, ½ tsp baking soda, 1 tsp pumpkin pie spice, and a pinch of salt. Add 60ml vegetable oil or melted coconut oil, 80ml plant milk (almond, soy, or oat), and 1 tsp vanilla extract. Finally, fold in 100g vegan chocolate chips for that sweet, melty touch.
Vegan Binders
For perfect texture, make a flax egg by mixing 1 tbsp ground flaxseed with 3 tbsp warm water. Let it sit for 5 minutes until thick. It helps the bread hold together like regular eggs do. You can also use applesauce for a lighter, softer loaf. Choose flax egg for a richer texture and applesauce for lower fat.
Swap Guide
Use a gluten-free flour blend for a celiac-friendly version. For more fiber, try whole-wheat pastry flour. To sweeten naturally, replace sugar with maple syrup or coconut sugar. Each swap changes the flavor and crumb slightly—maple syrup gives moisture, while whole wheat adds a nutty note.
Allergen Notes
Make it nut-free by using oat milk instead of almond milk. For a soy-free version, choose almond or coconut milk. Always pick certified gluten-free chocolate chips if you bake for someone with gluten sensitivity.
Quality Tips
Use canned pumpkin purée for consistent texture, not pumpkin pie filling. If you prefer fresh pumpkin, roast and blend until smooth. For chocolate, go with vegan chips that melt well—brands like Enjoy Life or Hu work beautifully. Quality ingredients make all the difference in every bite.
Step-by-Step (One-Bowl Method)
Mixing Order
Start with one large bowl. Whisk together the dry ingredients — flour, baking powder, baking soda, salt, and pumpkin spice. In the same bowl, add the wet ingredients — pumpkin purée, oil, plant milk, vanilla, and your flax egg. Stir gently until smooth. Finally, fold in the vegan chocolate chips. Stop mixing when no dry flour shows. Overmixing makes the bread dense, so keep it light and just combined.
Pan Prep & Fill
Line a 9×5-inch loaf pan with parchment paper, leaving a little overhang to lift the bread easily. Fill the pan about three-quarters full. Tap it gently on the counter to release air bubbles and smooth the top. This helps the vegan pumpkin chocolate chip bread bake evenly.
Bake & Test Doneness
Bake in a 350°F (175°C) oven for about 55–65 minutes. Check it around the 50-minute mark. Insert a toothpick in the center—it should come out with a few moist crumbs, not wet batter. If it’s still too soft, bake for another 5–10 minutes.
Cooling Protocol
Let the loaf cool in the pan for 15 minutes. Then lift it out and place it on a cooling rack. Wait until it’s fully cool before slicing. This prevents a gummy texture and keeps your slices neat and tender.
Prevent Sinking Chips
Before adding, toss the chocolate chips in 1 teaspoon of flour. This helps them stay spread throughout the bread instead of sinking to the bottom. For a bakery-style finish, sprinkle a handful of chips on top before baking. It makes every slice look rich and irresistible.
Flavor & Texture Secrets
Moisture Boosters
Get the texture just right by balancing moisture. Use 250g of pumpkin purée—not more. Too much makes the bread heavy. Mix a little oil with applesauce to keep the crumb soft and rich. The oil adds flavor, while the applesauce keeps it light. This mix gives your vegan pumpkin chocolate chip bread that perfect moist bite without greasiness.
Spice Profile
The flavor comes alive with warm pumpkin spice. Use a mix of cinnamon, nutmeg, and ginger for balance. If you don’t have pumpkin pie spice, make your own: 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and a pinch of cloves. The cinnamon leads, while nutmeg and ginger add depth. It makes every slice taste like fall.
Sweetness Control
Use brown sugar for a deep caramel flavor or maple syrup for a natural sweetness. Brown sugar makes the loaf richer, while maple adds a smooth, earthy note. For a “less sweet” version, cut the sugar by about 15%. The bread still tastes indulgent, but you’ll get more of that pumpkin and spice flavor in every bite.
Chocolate Strategy
You can choose mini or regular vegan chocolate chips. Mini chips spread more evenly, while larger ones melt into gooey pockets. Mix dark and semi-sweet chips for contrast. It keeps every slice interesting and visually pretty. Always use quality vegan chocolate for the best melt and flavor.
Tender Crumb
Weigh your flour instead of scooping it. Stir the batter gently and never overmix. Let it rest for 5 minutes before baking so the flour hydrates evenly. This simple pause gives you a soft, tender loaf every time—light, airy, and perfectly moist.
Storage, Freezing & Serving Ideas
Room Temperature
Keep your vegan pumpkin chocolate chip bread fresh by storing it in an airtight container at room temperature. It stays soft for 2–3 days. Place a paper towel under and over the loaf to absorb extra moisture and prevent sogginess. Store it in a cool, dry spot away from sunlight.
Freeze Smart
Want to enjoy it later? Slice the bread first and wrap each piece individually in plastic or parchment paper. Store the slices in a freezer bag and freeze for up to 3 months. When you crave a slice, thaw it on a wire rack at room temperature. It keeps the crumb tender and the chocolate chips firm.
Reheat
Warm a slice for 10–12 seconds in the microwave to bring back that fresh-from-the-oven feel. For a crisp edge, use a toaster or toaster oven. Always place the slice on parchment paper to avoid melted chocolate sticking. It smells amazing and tastes even better.
Serving Pairings
Pair your loaf with a cup of coffee or hot tea for a cozy afternoon treat. Try it with an oat-milk latte, a sprinkle of cinnamon sugar, or a drizzle of maple syrup. These small touches make each bite richer and more comforting.
Make-Ahead Plan
Bake your pumpkin chocolate chip bread at night and let it cool completely. In the morning, brush the top with a bit of maple glaze or dust with powdered sugar. Pack slices for breakfast or lunch boxes. It’s an easy, make-ahead treat that stays soft, flavorful, and ready when you are.
Troubleshooting
Gummy or Undercooked Center
If your loaf feels gummy, it needs a little more bake time. Always weigh the pumpkin purée—too much adds moisture and slows baking. Check with a toothpick; it should come out with just a few moist crumbs. Bake for 5–10 extra minutes if needed. This keeps your vegan pumpkin chocolate chip bread firm but tender.
Bread Didn’t Rise
Flat bread usually means old baking powder or soda. Replace them every three months for best results. Also, don’t overmix the batter. Overmixing breaks down air pockets and makes the loaf dense. Mix only until everything looks just combined.
Chips Sinking to the Bottom
Coat your vegan chocolate chips in a teaspoon of flour before adding them. This helps them stay evenly spread. Avoid stirring too long after adding chips. Sprinkle a few on top for that pretty bakery look. The mix of dark and semi-sweet chips makes it more balanced and flavorful.
Loaf Too Dry
If your bread feels dry, check your oven temperature and oil balance. Too much heat or not enough oil can dry it out. Add a little applesauce or extra tablespoon of oil next time. This keeps the crumb soft and moist.
Flavor Feels Flat
If the taste lacks punch, boost the pumpkin spice blend. Add more cinnamon or ginger for warmth. You can also drizzle a little maple syrup or dust with cinnamon sugar before serving. For even more ideas, pair a slice with savory dishes—like effortless salmon recipes to impress dinner guests—to balance sweet and spice beautifully.
Vegan Pumpkin Chocolate Chip Bread Slice
Vegan Pumpkin Chocolate Chip Bread Slice
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
- In a small bowl, mix flaxseed and warm water. Let it sit for 5 minutes.
- In a large bowl, whisk together pumpkin purée, sugar, oil, plant milk, vanilla, and flax egg.
- Add flour, baking powder, baking soda, salt, and pumpkin spice. Stir until just combined.
- Fold in chocolate chips.
- Pour into the loaf pan, smooth the top, and sprinkle extra chips.
- Bake for 55–60 minutes, or until a toothpick comes out clean with a few moist crumbs.
- Cool 15 minutes in the pan, then transfer to a rack before slicing.
FAQs
1) Can I make this bread oil-free?
Yes. Swap the oil for the same amount of unsweetened applesauce. Expect a slightly denser crumb and shorter shelf life.
2) How do I make a flax egg?
Mix 1 tbsp ground flaxseed with 3 tbsp warm water. Stir and rest 5 minutes until thick. Add to the wet ingredients.
3) Can I use fresh pumpkin instead of canned?
Yes. Roast, mash, and blend until very smooth. Measure 250g purée. Too much purée makes the loaf heavy.
4) How do I keep chocolate chips from sinking?
Toss chips with 1 tsp flour before folding in. Don’t overmix. Sprinkle 2–3 tbsp chips on top for a bakery look.
5) Can I make it gluten-free?
Use a 1:1 gluten-free flour blend. If the batter looks thick, add 1–2 tbsp plant milk. Bake time stays similar.
Conclusion
This Vegan Pumpkin Chocolate Chip Bread is simple to make, soft, and full of cozy fall flavor. Every slice brings the perfect mix of pumpkin spice and melting chocolate chips. It’s a recipe anyone can bake and love. You only need one bowl, a few pantry staples, and less than an hour.
Make it once, and it quickly becomes a go-to for chilly mornings or sweet afternoon breaks. Serve it with coffee, tea, or even next to your favorite effortless salmon recipes to impress dinner guests for a cozy dinner spread. It freezes beautifully too, so save a few slices for busy days.
If you enjoy this recipe, please rate it below, share your favorite mix-ins in the comments, and tag your photos on Instagram. Try more of my fall favorites like creamy pumpkin soup or sweet potato casserole. With every bake, your kitchen will smell like autumn comfort — warm, rich, and full of flavor.