Vegan Pumpkin Chocolate Chip Bread

Probably one of the best healthy vegan pumpkin chocolate chip bread recipes ever! And it’s so easy to make!

Pumpkin Bread – a true fall classic among baking fans! And this one-bowl recipe is so easy to make, delicious, healthy, vegan, and only made with the best ingredients.

It’s moist, has a stunning color, and the semi-sweet chocolate chips add some sweetness to this low sugar pumpkin bread. Chocolate chip pumpkin bread is my favorite pumpkin bread version, because the still slightly melted chocolate pieces make it irresistibly delicious.

The main ingredient here is pumpkin puree paired with the popular pumpkin pie spices which are responsible for beautiful flavors. Ground cinnamon, ginger, nutmeg, and cloves!

Are you ready to snuggle under a blanket while enjoying this pumpkin bread? Add a cup of warm tea or coffee, and any cold rainy fall day is saved!

If you can’t get enough of pumpkin bread, make sure to also check out this vegan pumpkin bread recipe with streusel topping!

Healthy Pumpkin Bread

Even desserts do not always have to be super unhealthy and full of bad calories! Turns out, it’s super easy to make pumpkin bread healthy.

So why not bake a healthier version instead of the traditional pumpkin bread with lots of refined sugar, fat, and white flour? It still tastes delicious, and you can enjoy it without a guilty conscience.

If you get what I am talking about, and most desserts are too sweet for you anyway, this recipe is just right for you!

Pumpkin bread (especially this one) has many advantages: 

• It is much healthier than traditional recipes with lots of sugar!
• Low Sugar: Made with only a little maple syrup for sweetness – no refined sugar!
• Contains spelt flour which is generally better tolerated than wheat flour.
• An excellent way to smuggle vegetables into cakes! 😉
• Perfect to use up pumpkin puree leftovers.

Because it’s a low sugar recipe, it’s also less sweet than what you might be used too! However, the chocolate chips add some sweetens to this pumpkin bread.

If you like, you can sweeten each slice with a little maple syrup & cinnamon, nut butter, applesauce, chocolate spread, or a jam of your choice!

Pumpkin Puree As Egg Substitute

Making pumpkin bread vegan is easy since pumpkin puree is an excellent egg substitute. And don’t worry, this eggless pumpkin bread will be neither crumbly nor flat.

The baking powder makes it rise beautifully, it is wonderfully fluffy (especially when freshly baked), and no one even notices that it is vegan! Win-Win!

I highly recommend making pumpkin puree at home. All you need is a pumpkin of your choice, an oven, and a food processor. You can’t compare the taste of homemade pumpkin puree with what you buy. 

Pumpkin Chocolate Chip Bread Recipe

This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner! It’s even easier if you watch the recipe video!

The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

• Preheat the oven to 355°F (180°C ). Grease a 9×5 inch loaf pan with coconut oil (or line with parchment paper).
• Whisk the pumpkin puree, coconut oil, and maple syrup in a large bowl.

• Add the spelt flour, baking powder, all the spices, and salt.

• Mix until just combined.

• Fold in the dairy-free chocolate chips.

• Pour the batter into the prepared loaf pan.

• Bake for 40 minutes in the preheated oven. → The bread is done when a toothpick inserted in the center comes out clean.
• Remove the bread from the oven and let it cool in the pan on a wire rack for at least 30 minutes before slicing.

Recipe FAQ & Tips

How long does it stay fresh?  For a good 3 days if stored in an airtight container or wrapped in aluminum foil at room temperature. Or up to a week if stored in the refrigerator.

Can I freeze pumpkin bread? Once cool, transfer the bread into a freezer bag and freeze for a maximum of 3 months. Allow to thaw in the fridge overnight, or rebake frozen bread for a few minutes in the oven. Defrosting is even faster if you freeze the bread already sliced so that you can defrost single slices at room temperature.

Flour: This healthy pumpkin bread is made with spelt flour, which is generally better tolerated than wheat flour. However, feel free to use the flour of your choice or even make it gluten-free using gluten-free flour (gluten-free 1-to-1 baking flour).

Which is the best chocolate for this recipe? Choose between dark (semi-sweet) vegan chocolate chips or a chocolate bar. If using a chocolate bar, coarsely chop it using a sharp knife.

Large family? This recipe makes a small pumpkin loaf. You are welcome to double the recipe quantity. If so, you might need to bake it for a little longer. → The bread is done when a toothpick inserted in the center comes out mostly clean.

More Recipes You’ll Love:

• Healthy Vegan Pumpkin Bread with Streusel Topping
• Healthy Chocolate Chip Zucchini Bread
• Vegan Chocolate Cream Pie
• Oatmeal Chocolate Chip Cookies

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