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!

4.87 from 23 votes

Prep Time :10

Cook Time :40

Total Time :50

Servings : 10 Slices

Calories : 177kcal

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.

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!