vegan pumpkin bread
Print Recipe

Vegan Pumpkin Bread

A delicious vegan pumpkin bread with chocolate chips, warming pumpkin spices, and delicate sweetness. 
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 8 Servings


  • 1 3/4 cup light spelt flour or all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tsp pumpkin spice
  • 1 cup canned pumpkin puree
  • 3/4 cup almond milk unsweetened
  • 3/4 cup cane sugar
  • 1/4 cup applesauce
  • 1/2 tsp vanilla extract
  • 1/4 cup + 1 tbsp mini vegan chocolate chips


  • Preheat the oven to 350 degrees F. Line a standard loaf pan with parchment paper. 
  • Add the flour, baking powder, baking soda, and pumpkin spice to a large bowl. Whisk together until combined and set aside.
  • Combine the pumpkin puree, almond milk, cane sugar, applesauce, and vanilla extract in a separate bowl. 
  • Mix the wet and the dry ingredients until combined, but do not over-mix.
  • Fold in the chocolate chips. Pour the batter into the pan and bake the pumpkin bread on the center rack of the oven for 50 minutes, or until a toothpick inserted comes out clean, and the top of the pumpkin bread is golden brown. 
  • Cool the pumpkin bread in the pan for 10 minutes before removing it. Remove it from the pan and slice and serve warm or wait to cool, then serve.