Loaf and three slices of chocolate chip pumpkin bread on blue cloth.

Chocolate Chip Pumpkin Bread

  • Author: Shane Martin
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 loaf 1x


Moist & dense Chocolate Chip Pumpkin Bread that is easy to make, healthy, low-fat, vegan and absolutely delicious!



  • 1 15-ounce can pure pumpkin
  • 1/2 cup maple syrup
  • 1 tsp. vanilla
  • 1/4 cup ground flax seed (flax meal)
  • 1 1/2 cups whole wheat flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda (NOT baking powder)
  • 1/3 cup unsweetened applesauce
  • 1/2 cup dairy-free chocolate chips


  1. Preheat oven to 350 degrees.
  2. Mix pumpkin, maple syrup and vanilla in large bowl.
  3. Add remaining ingredients, except for chocolate chips, to pumpkin mixture and stir together until everything is well combined.
  4. Fold chocolate chips into batter.
  5. Pour mixture into a nonstick 9×5 standard loaf pan and bake for 40-50 minutes. If you don’t have a nonstick pan, you can line with parchment paper. If you do use a cooking spray, just slightly mist the pan.
  6. Loaf is done when knife tester comes out clean, except for a few chocolate chips.


If you don’t have pumpkin pie spice useĀ 1 tsp. cinnamon, 1 tsp. all spice, and 1/2 tsp. ginger.