November 5, 2025

Oil-Free Vegan Pumpkin Chocolate Chip Bread – Moist, Sweet, and Perfect for Fall

A Cozy Fall Treat Made Healthy

There’s nothing quite like the smell of pumpkin bread baking in the oven on a crisp fall day. The warm aroma of cinnamon, nutmeg, and cloves fills the kitchen, instantly wrapping you in a cozy blanket of autumn comfort.

This Oil-Free Vegan Pumpkin Chocolate Chip Bread is everything you want in a fall dessert: moist, tender, perfectly spiced, and naturally sweet. The best part? It’s made without any oil, eggs, or dairy—but it tastes absolutely indulgent.

Whether you enjoy a slice for breakfast, pack it in your lunch, or savor it with an afternoon cup of tea, this pumpkin loaf is sure to become a seasonal favorite in your home.

🌱 Why You’ll Love This Recipe

Completely oil-free – We use applesauce for moisture instead of oil, keeping it light and heart-healthy.
100% vegan – No eggs, butter, or dairy—just plant-based goodness.
Naturally sweetened – A mix of coconut sugar and maple syrup gives it a rich, caramel-like sweetness.
Perfect texture – Moist, fluffy, and studded with melty vegan chocolate chips.
One-bowl friendly – Minimal cleanup for maximum flavor.

🧡 Healthier Ingredients, Same Delicious Taste

Most pumpkin breads are loaded with oil and refined sugar. This version proves that you can skip the processed fats and still enjoy a rich, decadent loaf.

Here’s what makes this recipe special:

Pumpkin Purée: Full of vitamin A, fiber, and antioxidants—plus it gives the bread its signature orange glow and natural moisture.
Unsweetened Applesauce: The perfect oil substitute, it keeps the bread soft while adding a gentle sweetness.
Whole Wheat Flour: Adds wholesome fiber and a bit of a nutty flavor (though you can use all-purpose flour for a lighter texture).
Maple Syrup: A natural sweetener that pairs beautifully with pumpkin and chocolate.
Vegan Chocolate Chips: Because pumpkin + chocolate = happiness.
🍂 The Joy of Baking Without Oil

Baking oil-free doesn’t mean you have to give up flavor or texture. Ingredients like applesauce, mashed banana, and pumpkin purée can add the same moisture and richness—without the added fats.

This pumpkin chocolate chip bread is proof that healthy and delicious can coexist. Each slice is tender, slightly sweet, and bursting with warm spices and chocolate chips that melt right into the loaf.

It’s the kind of treat that feels indulgent yet wholesome—perfect for sharing at family gatherings, holiday brunches, or cozy nights at home.

🧡 Final Thoughts

This Oil-Free Vegan Pumpkin Chocolate Chip Bread is more than just a recipe—it’s a reminder that comfort food can still be nourishing. Every bite offers the essence of fall, from the pumpkin spice aroma to the melty chocolate chips.

Bake it on a Sunday, enjoy it all week long, and let your kitchen smell like pure autumn bliss.
Oil-Free Vegan Pumpkin Chocolate Chip Bread – Moist, Sweet, and Perfect for Fall

vicky schulte

Print Recipe Pin Recipe

Prep Time 20 minutes
Cook Time 1 hour

Servings 8
Ingredients
Dry Ingredients
1 3/4 cups Whole wheat flour (or all-purpose
1 tsp Baking Soda
1/2 tsp Baking Powder
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Cloves
1/4 tsp Ginger
1/2 tsp Salt
Wet Ingredients
1 cup Pumpkin purée (Not pumpkin pie filling)
3/4 cup Coconut Sugar (or brown sugar)
1/3 cup Unsweetened Applesauce
1/4 cup Maple Syrup
1/4 cup Unsweetened Plant Milk (almond, oat or soy)
1 tsp Vanilla Extract
1/2 cup Vegan Chocolate Chips (plus more for topping)
1/4 cup Chopped walnuts or pecans (optiional)
Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or use a silicone pan for easy removal
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.

Combine Wet Ingredients
In another bowl, mix pumpkin purée, coconut sugar, applesauce, maple syrup, plant milk, and vanilla until smooth.

Bring It Together
Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick but pourable—avoid over-mixing.

Add Chocolate Chips
Fold in the vegan chocolate chips.

Bake
Spread the batter into the prepared loaf pan. Top with a few extra chocolate chips for a pretty finish.Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean.

Cool & Slice
Let the bread cool in the pan for 15 minutes before transferring to a cooling rack. Wait until completely cool before slicing (if you can resist!).
💡 Tips for the Perfect Loaf
- For a lighter texture, use half all-purpose and half whole wheat flour.
- Add 1 tablespoon of ground flaxseed for extra nutrition and structure.
- Sprinkle pumpkin seeds on top before baking for a festive touch.
- For extra decadence, drizzle melted vegan chocolate over the cooled loaf.
🧁 Serving Ideas
- Warm Breakfast Treat: Toast a slice and spread with almond butter or pumpkin butter.
- Dessert: Serve with a scoop of coconut whip or dairy-free vanilla ice cream.
- Gift Idea: Wrap it in parchment paper and tie it with twine—it makes a thoughtful homemade gift for friends or neighbors.
🧊 Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Slice and freeze for up to 2 months. Defrost individual slices as needed for a quick breakfast or snack.
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