This Vegan Pumpkin Bread is so easy to make, perfectly moist, and completely oil-free. Made in 1 bowl with cozy Fall spices and dark chocolate chips, it’s the only pumpkin bread recipe you’ll ever need.
Why do I think this is the best vegan pumpkin bread? Well, for starters, it’s delicious. This loaf moist, perfectly sweet, and flavored with my homemade pumpkin pie spice. But, there’s more. You can enjoy this amazing Fall recipe virtually guilt-free because it’s completely oil-free!
So, there’s no reason this vegan pumpkin bread should not be on your holiday menu. Because it’s going to be one of your favorite Fall recipes. And, if you have the patience, let the loaf rest for an hour two after baking. It will taste even better and slice up beautifully.
Remember, Fall was made for dessert. So, don’t go and waste it on processed food or an overpriced latte. Stuff your face with this crazy good vegan pumpkin bread and love yourself. Now, get in the kitchen and make it!
Ingredients You’ll Need
This Vegan Pumpkin Bread is so easy to make! All you need is 1 bowl, a few simple ingredients, and about an hour of your time. And, I’m pretty sure you have most of the ingredients already in your cabinet.
- Canned Pumpkin: be sure it’s pure pumpkin and not pumpkin pie filling.
- Applesauce & Ground Flax: this holds everything together and replaces the oil and eggs.
- Maple Syrup and Vanilla: for sweetness and a flavor.
- Flour: organic unbleached flour or whole wheat pastry flour work best in this recipe.
- Pumpkin Pie Spice: you can buy it, but I prefer to make my own.
- Baking Soda
- Chocolate Chips: this ingredient is optional but chocolate is always good. Just be sure to use non-dairy or vegan chocolate chips.
How To Make Vegan Pumpkin Bread
Time needed: 1 hour.
This Vegan Pumpkin Bread is easy to make, so moist, and completely oil-free. Made with warming Fall spices and dark chocolate chips, it’s sure to be a family favorite. Start by preheating your oven to 350˚F.
- Wet Ingredients
Add the canned pumpkin, maple syrup, and vanilla to a large bowl and mix well.
- Dry Ingredients
Add the flour, pumpkin pie spice, baking soda, baking powder, and salt. Stir until everything is combined but do not overmix. Fold in the chocolate chips and any other additions you wish to add.
- Pour & Bake
Pour the batter into your loaf, sprinkle with a few more chocolate chips, and bake for 45 minutes. The loaf will be finished baking when you insert a knife or toothpick into the center and comes out clean.
That’s all there is to it. Now, all that’s left is to let it cool for a bit. Enjoy!
Vegan Pumpkin Bread Suggestions & FAQ
You can eat this vegan pumpkin bread right away. But, it tastes and slices better after it has sat and cooled for 30-45 minutes. Let it cool for several minutes in the loaf pan then transfer it to a cooling rack.
Yes, absolutely! To freeze the whole loaf simply wrap it in plastic wrap then aluminum foil and place it in the freezer. If you want to freeze individual slices just wrap then place in a freezer safe container or freezer bag.
Vegan pumpkin bread will last up to 3 days covered on your counter. You can store it for 5 days covered in the fridge.
Try adding dried pecans, walnuts, dried cranberries, or raisins. Also, try sprinkling the top with your favorite seeds, nuts, or more chocolate chips.
Yes, absolutely! Simply use your favorite gluten-free flour or gluten-free oat flour.
This vegan sweet bread is great as a snack. But, I love having it for breakfast toasted with a smear of some homemade pecan butter. Serve it with a side of my Smoky Maple Tempeh Bacon, Tofu Bacon, Spicy Vegan Breakfast Sausage Patties.
More Vegan Pumpkin Recipes
Did you make this chocolate chip pumpkin bread? Be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram. Happy Fall, everyone!Print