The Best Pumkin Bread with Chocolate Chips (vegan)

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I still can’t get enough pumpkin treats. I know that this time of the year only lasts for a little while so I’m living it up. Specifically, I made this Pumpkin Bread and I added a “few” chocolate chips. It was the best I’ve ever had.

For as much as I love pumpkin, I’m not the biggest fan of pumpkin pie spice. I sometimes feel it’s too strong and takes away from the delicate flavor of the pumpkin. I much prefer chocolate as an accent flavor… so I use the spices as a slight base flavor and it works perfectly!



  • 1 cup vegetable oil or vegan butter or real butter {the fat of your choice}
  • 1 1/2 cups of pureed pumpkin
  • 2 1/2 cups unbleached all-purpose flour
  • ½ teaspoon salt
  • 2 cups of sugar in the raw or vegan sugar
  • 1 1/2 teaspoons of pumpkin pie spice
  • ½ cup milk or rice, soy, almond or dairy milk
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 whole eggs or vegan egg substitute
  • 1 cup of chocolate chips


  1. Combine all the wet ingredients.
  2. Add all the dry ingredients.
  3. Stir just till everything is well combined.
  4. Pour into a bread pan sprayed with oil.
  5. Bake at 350 degrees just till a toothpick comes our clean. About 50 minutes.


Are you in a pumpkin kick too?

Heather Reese
the authorHeather Reese
Heather Delaney Reese is the storyteller and photographer behind the lifestyle and family travel blog, It's a Lovely Life®! For the past decade, she has vacationed over 150 days a year with her family. She is a vegan, and loves being by the water, spending time with her children, husband, 2 Shih Tzus and Cat.


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