Looking for the perfect fall treat? This might just be one of the best healthy vegan pumpkin chocolate chip bread recipe ever! And the best part? It’s incredibly easy to make with just one bowl and simple ingredients. Perfect for a cozy baking day!
Pumpkin Bread is a true fall favorite for baking enthusiasts, and this version is not only delicious but also healthy and vegan. Plus, it’s made with wholesome ingredients, making it a guilt-free treat you’ll want to bake on repeat.
This low-sugar pumpkin bread has a soft, moist texture, a gorgeous golden-orange hue, and the semi-sweet chocolate chips add just the right amount of sweetness. It’s my personal favorite pumpkin bread variation, because those still slightly melted chocolate pieces make each bite irresistibly good!
The star ingredient? Pumpkin puree—paired with classic pumpkin pie spices like cinnamon, ginger, nutmeg, and cloves. These warm flavors will instantly get you into the fall spirit!
So, are you ready to snuggle up under a cozy blanket with a slice of this vegan chocolate chip pumpkin bread and a warm cup of tea or coffee? This is the perfect companion for those chilly, rainy autumn days. 🍂
And if you’re a fellow pumpkin bread lover, don’t forget to check out my Vegan Pumpkin Bread with Streusel Topping.
Why You’ll Love This Healthy Pumpkin Bread
Who says dessert has to be unhealthy? This healthy pumpkin bread recipe proves that you can enjoy something delicious without loading up on refined sugars and empty calories. It’s sweetened with just a little maple syrup, making it perfect for anyone who prefers less sugary desserts.
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If you’ve found most desserts too sweet for your taste, this is the recipe for you! Plus, pumpkin bread comes with some serious perks:
- Low Sugar: Sweetened with maple syrup—no refined sugar here!
- Made with Spelt Flour: Easier to digest than regular wheat flour.
- Hidden Veggies: A sneaky way to add more vegetables to your day! 😉
- Perfect for Leftover Pumpkin Puree: No need to let that can of pumpkin go to waste.
It’s naturally less sweet than traditional pumpkin bread, but the chocolate chips add a nice touch of sweetness. And if you prefer a sweeter bite, feel free to drizzle a little maple syrup on top or spread some nut butter, applesauce, or your favorite jam. Yum!
Pumpkin Puree as an Egg Substitute
Making this pumpkin bread vegan is a breeze! Pumpkin puree is a fantastic egg substitute that adds moisture and flavor without making the bread dense or crumbly. Don’t worry—this bread rises beautifully, thanks to baking powder, and it’s wonderfully fluffy, especially fresh out of the oven.
If you have the time, I highly recommend making your own pumpkin puree. It’s so simple! All you need is a fresh pumpkin, an oven, and a food processor. Trust me, once you try homemade pumpkin puree, you’ll never go back to the canned pumpkin puree. The flavor is unbeatable!
Visual Step-by-Step Instructions
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!
- Grease a 9×5 inch loaf pan with coconut oil or line it with parchment paper.
- In a large mixing bowl, whisk the pumpkin puree, coconut oil, and maple syrup.
- Add the dry ingredients and stir until just combined.
- Fold in the 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.
Frequently Asked Questions
More Baking Recipes You’ll Love
- Pumpkin Chocolate Chip Muffins
- Healthy Vegan Pumpkin Bread with Streusel Topping
- Healthy Chocolate Chip Zucchini Bread
- Vegan Chocolate Chip Banana Bread
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📖 Recipe
Vegan Pumpkin Chocolate Chip Bread
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Ingredients
Pumpkin Bread
- ¾ cup pumpkin puree
- ¼ cup melted coconut oil, preferably virgin (neutral taste)
- ¼ cup maple syrup
- 1 cup spelt flour, or flour of choice
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips, or chopped chocolate bar
Instructions
- Preheat the oven to 355°F (180°C ). Grease a 9×5 inch loaf pan with coconut oil or line it with parchment paper.
- In a large bowl, mix the pumpkin puree, coconut oil, and maple syrup. Add the spelt flour, baking powder, all the spices, and salt. Stir until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared 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.
Notes
- This healthy pumpkin bread is naturally less sweet than regular versions, thanks to the minimal sugar content. But don’t worry, you can easily sweeten it to your liking! Try spreading a slice with maple syrup, nut butter, jam, or your favorite spread for an extra touch of sweetness.
- Store leftover bread in an airtight container or wrapped in aluminum foil at room temperature for up to 3 days, or refrigerate for up to one week.
- Freeze: Once cooled, pop the bread in a freezer bag, and it’ll keep for up to 3 months. When ready to eat, thaw it in the fridge overnight or warm it up in the oven. Pro tip: slice the bread before freezing, so you can defrost individual slices!
- This recipe makes a smaller loaf, so if you have a larger family or want to share, feel free to double the ingredients! Just keep in mind that you may need to bake it a little longer or use two loaf pans to ensure even baking.
- Flour: This healthy pumpkin bread is made with spelt flour, which many find easier to digest than regular wheat flour. But don’t worry—feel free to substitute all-purpose flour! You can even make it gluten-free by using a gluten-free 1-to-1 baking flour. It’s super versatile!
Nutrition
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It is really good but what bothers me is that for some reason on Pinterest I cannot leave a comment to this pin. If I can’t make a comment I will not remember that it is good and worth remaking in a year from now.
I’m so happy to hear that you’re loving the pumpkin bread! 😍 Sorry to hear about the Pinterest issues—it sounds like there might be a glitch. Since I can’t fix things on Pinterest’s end, I recommend printing out the recipe (there’s a handy print button on the recipe card) and adding it to your physical recipe collection. That way, you’ll have it right at your fingertips when you’re ready to bake it again next year. 😉
I’m that girl as well…
This was a great recipe!
Easy, Minimal ingredients &
Delicious!! Thank you!
Glad to hear, Yolanda! 💕
This was an amazing recipe! Great way to have your house smelling like fall. Easy recipe to follow. The only thing I wasn’t sure was the amount it would make. The recipe doesn’t make a big amount like the pictures above. Next time, I’ll just double it. Regardless, the most delicious pumpkin bread!
Thank you for your honest Feedback, Jackie! 💕