Go Back
Oil-Free Vegan Pumpkin Chocolate Chip Bread Recipe

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.
    mix dry ingredients
  • Combine Wet Ingredients
    In another bowl, mix pumpkin purée, coconut sugar, applesauce, maple syrup, plant milk, and vanilla until smooth.
    combine wet ingredients
  • 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.
    pour wet ingredients
  • Add Chocolate Chips
    Fold in the vegan chocolate chips.
    fold in 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!).