This Vegan Pumpkin Bread is soft, moist, and full of warm fall spices.
You won’t believe it’s dairy-free and egg-free—it’s rich, cozy, and has the perfect amount of sweetness.
The melty chocolate chips make it feel like a treat, but it’s made with real ingredients you probably already have at home.
I’ve made this for bake sales, brunches, and lazy Sunday mornings.
It’s a no-fail recipe that always gets rave reviews.
What You’ll Need
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 cup canned pumpkin puree
- ¾ cup brown sugar, packed
- ½ cup almond milk (unsweetened)
- ½ cup neutral oil (like canola or vegetable oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ¾ cup dairy-free chocolate chips
Why I Love This Recipe
This recipe reminds me of fall weekends at home—cool air, fuzzy socks, and something cozy in the oven. I’ve made it so many times, and every time it turns out just right.
- It’s easy: no mixer needed, just one bowl
- It’s moist and never dry
- The pumpkin flavor is real, not artificial
- Melty chocolate chips in every bite
- It stays fresh for days
Servings: Makes 8 thick slices
Cook Time: 55–60 minutes
Prep Time: 10 minutes
Macros per slice (approx):
- Calories: 290
- Carbs: 38g
- Fat: 14g
- Protein: 3g
- Fiber: 2g
- Sugar: 18g
Why This Recipe Works (Quick Science)
The apple cider vinegar reacts with baking soda to help the bread rise and stay fluffy. Pumpkin puree adds moisture and structure, replacing eggs. Oil keeps it soft and tender, and the sugar helps with browning and sweetness.
Common Mistakes
- Using pumpkin pie filling instead of puree—big difference!
- Overmixing the batter—it makes the bread tough.
- Not testing with a toothpick before taking it out of the oven.
- Not letting it cool completely before slicing (it needs time to set!).
What to Serve With
- Hot coffee or chai latte
- A dollop of dairy-free whipped cream
- Fresh fruit on the side
- Drizzle of maple syrup for extra indulgence
Tools Needed
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Silicone spatula
- Measuring cups and spoons
- 9×5-inch loaf pan
- Parchment paper
Substitutions and Variations
- Swap almond milk for oat, soy, or coconut milk
- Use coconut sugar instead of brown sugar
- Add chopped walnuts or pecans for crunch
- Make it gluten-free with a 1:1 GF flour blend
- Try mini chocolate chips or even chunks
Make-Ahead Tips
You can mix the dry ingredients ahead and store in an airtight container for up to 1 week. Or bake the bread and freeze slices individually—just thaw overnight or microwave for 20–30 seconds.
Step-by-Step Instructions
Step 1: Mix the dry ingredients
In a large mixing bowl, whisk together 1 ¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 2 tsp pumpkin pie spice, and ½ tsp cinnamon until combined.
Step 2: Mix the wet ingredients
In a separate bowl, whisk together 1 cup canned pumpkin puree, ¾ cup packed brown sugar, ½ cup almond milk, ½ cup canola oil, 1 tbsp apple cider vinegar, and 1 tsp vanilla extract until smooth.
Step 3: Combine wet and dry
Pour the wet ingredients into the dry. Gently fold with a silicone spatula until no dry spots remain—don’t overmix.
Step 4: Fold in chocolate chips
Add ¾ cup dairy-free chocolate chips and gently stir to combine.
Step 5: Pour into loaf pan
Pour the batter into a 9×5-inch loaf pan lined with parchment paper. Smooth the top with the spatula. Add a few extra chocolate chips on top if you like.
Step 6: Bake
Place the loaf pan in the oven and bake at 350°F (175°C) for 55–60 minutes, or until a toothpick comes out clean from the center.
Step 7: Cool and serve
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Leftovers and Storage
Wrap slices in foil or store in an airtight container at room temp for up to 3 days. Refrigerate up to 1 week. You can freeze individual slices—wrap in plastic and store in a zip bag. Thaw and reheat in the microwave for 20 seconds.
Conclusion
If you’re craving something warm and cozy, this Vegan Pumpkin Bread is it. It’s easy, it’s delicious, and it’s one of those recipes you’ll keep coming back to. Make it this weekend and let me know in the comments how it turned out—or if you have any questions!