Pumpkin Bread

Studded with chocolate chips and spiced with cinnamon, this moist pumpkin bread makes the perfect healthy fall snack or dessert!

Pumpkin Bread

When the air gets crisp in the fall, what’s the first thing you make? Butternut squash soup? Pumpkin muffins? A hearty lasagna? For me, the answer to that question is undoubtedly homemade pumpkin bread. Moist, chocolaty, and perfectly spiced, it’s one of my favorite fall comfort foods – one that signals that the seasons are changing and that the holidays are on their way.

Today, I’m sharing my go-to healthy pumpkin bread recipe with you. It’s warmly spiced, full of pumpkin flavor, and sweet but not too sweet, and because I use flax instead of eggs, it also happens to be vegan. If you’re not vegan, though, don’t worry. You can easily use 2 eggs in place of the flax.

Easy Pumpkin Bread Recipe Ingredients

The ingredients in this pumpkin bread recipe are straightforward – they’re ones I usually keep on hand. Each of them adds something essential to this delicious, easy recipe:

  • Flaxseed thickens the batter and helps it rise. Don’t have flax? 2 eggs will work in its place.
  • Whole spelt flour makes the base of the batter. If you don’t have spelt flour on hand, all-purpose flour or a white/wheat mix would work here too.
  • Cinnamon and nutmeg add delicious, warm-spiced notes to this pumpkin chocolate chip bread.
  • Baking powder and baking soda help it rise.
  • A pinch of salt highlights the pumpkin spice flavor.
  • Pumpkin puree makes this bread super moist & pumpkiny. Find it in a can or make your own!
  • Extra-virgin olive oil adds richness.
  • Sugar sweetens it up.
  • Water thins the batter and makes this bread extra moist.
  • Vanilla extract deepens the flavor.
  • And chocolate chips dot it with gooey, chocolaty pockets.

That’s it! Let’s bake.

Pumpkin Chocolate Chip Bread Recipe Variations

I love this pumpkin chocolate chip bread recipe as written, but if you’re looking to change it up, here are a few of my favorite variations:

  • Add a nut. Swap the chocolate chips for chopped walnuts or pecans, or use half nuts and half chocolate.
  • Make it fruity. Fold a handful of dried cranberries, dried cherries, or raisins into the batter.
  • Switch the spices. A dash of any warm spice, like cardamom, ginger, allspice, or pumpkin pie spice, would be a delicious addition here.

Let me know what variations you try!

Vegan Pumpkin Chocolate Chip Bread

If you love this pumpkin bread recipe…

Check out these pancakes, this French toast, this cake, or these cookies for more pumpkin recipes. Or if you’re all about quick bread, try this banana breadzucchini bread, or chocolate zucchini bread next!


5.0 from 1 reviews
Pumpkin Bread
 
Prep time
Cook time
Total time
 
Studded with chocolate chips and spiced with cinnamon, this pumpkin bread makes the perfect healthy fall snack or dessert!
Author:
Recipe type: Snack, dessert
Serves: 1 loaf
Ingredients
  • 4 tablespoons ground flaxseed*
  • 6 tablespoons warm water*
  • 1½ cups whole spelt flour
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup canned organic pumpkin purée
  • ¼ cup extra-virgin olive oil
  • ½ cup sugar
  • ½ cup water
  • 1 teaspoon vanilla
  • ⅓ cup vegan chocolate chips
Instructions
  1. Preheat the oven to 350°F and line an 8 x 4 inch loaf pan with parchment paper.
  2. In the bottom of a medium bowl, whisk the ground flaxseed and warm water together and set aside for about 5 minutes until it thickens.
  3. In a large bowl, sift together the flour, cinnamon, nutmeg, baking powder, baking soda and salt.
  4. To the medium bowl with the flaxseed mixture, add the pumpkin puree, olive oil, sugar, water, and vanilla and stir until smooth. Pour the wet ingredients into the large bowl of dry ingredients and stir until just combined. Do not overmix. Spoon the batter into the loaf pan and sprinkle the chocolate chips on top.
  5. Bake 45 to 50 minutes or until a toothpick inserted comes clean.
Notes
*For non-vegans, 2 eggs can be used in place of the flaxseed and water.

This recipe can also be baked in 2 mini loaf pans - bake for less time (around 30 minutes).

 

39 comments

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Rate this recipe (after making it):  

  1. This loaf looks beautiful! I will have to try this very soon. For some reason I’ve been all about the pumpkin this season!

    • Doris
      09.30.2016

      Hi I’m a person on a sugar-restricted diet. Can I use less sugar or substitute it with barley malt? Thanks.

      • Jeanine Donofrio
        10.02.2016

        Hi Doris, I haven’t tried either so I can’t guarantee the results. Without the chocolate chips, this is only very lightly sweetened so I’m not sure if less sugar would taste good.

      • Chris
        10.03.2018

        Hi Doris,
        Try using coconut sugar instead.

  2. Fox Kitchen
    11.01.2015

    Looks yummy!

  3. This pumpkin bread looks so delicious!! Saw it on Instagram and I had to come take a closer look. 🙂

  4. Allyson from consideringtheradish.wordpress.com
    11.01.2015

    Yum. I actually managed to not overload on sweets this year, so I can eagerly anticipate baking this myself.

  5. Amanda
    11.01.2015

    This morning I thought, what can I make with my leftover purée? A minute later, I got your email!!! So I made the loaf and it was delicious! Thank you!

    • jeanine
      11.01.2015

      Hi Amanda, I’m glad you got the email right ontime :). So glad you liked it!

  6. bella b from xoxobella.com
    11.01.2015

    I love using pumpkin and finding a vegan recipe is always good to have! You never know when you’ll have a vegan guest to serve!

    xoxoBella | http://xoxobella.com

  7. I’m still raving about all things pumpkin, and this vegan pumpkin bread is just perfect! I love that it looks so moist and very mouthwatering indeed!

  8. Ash D from Www.romancingtheonion.com
    11.01.2015

    This looks moist and delish-spot on! Can’t wait to try it:)

  9. Chocolate pumpkin bread is hard to beat. I stock up on sprouted spelt flour when I’m back in the US and keep it in the freezer to use for quick breads. So I love that you’re using spelt flour too. The 1/2 cup water is interesting in this. Any reason in particular you use it over a plant-based milk? Other than the fact it’s just easier and you don’t have to make sure you have milk on hand before making this?

    • jeanine
      11.02.2015

      Hi Katie, you could use almond milk (or any milk) – I’ve made this one so many times that I can’t exactly remember when I started using water, but I’m sure it was because I didn’t have any type of milk on hand 🙂

  10. Pumpkin bread will forever be one of the best fall treats out there. Your guys’ looks sensational!

  11. Jen
    11.02.2015

    Can regular flour be used in place of spelt?

    • jeanine
      11.02.2015

      yep, it can – or you can do a mix of white and wheat (I find spelt to be less dense than 100% whole wheat which is why I like to use it).

  12. Kelley from vegetarianpdx.com
    11.02.2015

    Only half a cup of sugar! I think I can officially not feel bad about feeding my toddler a honking slice of this for a snack. (Not every day, but at least as long as the loaf lasts, which would probably not be long.)

    • jeanine
      11.02.2015

      The pumpkin adds a nice sweet flavor (and so do the chocolate chips obviously, although you could skip those if you want 🙂 )

  13. Caroline
    11.29.2015

    This looks delicious!! What do you think about substituting nuts for the chocolate chips? Is there a specific nut that you think would pair well with the pumpkin flavor?

    • jeanine
      11.30.2015

      Pecans would be delicious!

  14. Kimberly
    12.09.2015

    Do you have any recommendations for substitutions to make this gluten free (spelt, sadly, is not 🙁 ) as well? I’ve grown up on a recipe similar to this and would love it if I could make a version I could eat for the holidays! It looks delicious!

    • Tobius
      12.16.2015

      You can use gluten free flour, it works great…

  15. KRISTINA from loveandlemons.com
    01.06.2016

    Can we use coconut flour instead of the spelt flour?

    • jeanine
      01.06.2016

      Hi Kristina, coconut flour is not a 1/1 swap – it soaks up a lot of moisture and would make this loaf really dense and dry. I would recommend searching for a recipe that specifically uses coconut flour rather than trying to sub it in here.

  16. Irmy
    01.13.2016

    Could I use sweet potato flour? Also, could it be done in a bread machine?

    Looks so yummy!

    • jeanine
      01.14.2016

      I’ve never used sweet potato flour but I’m not sure it would be a 1:1 ratio. No, I would not use a bread machine – just bake it in a regular oven.

  17. Sarah
    03.23.2017

    This pumpkin bread looks amazing! Unfortunately, I didn’t read the comments and subbed a 1/2 cup of coconut flour. It was so dense so I ended up adding tons of milk. It’s currently in the oven, so I’ll just have to wait and see the end result.

  18. Sarah
    03.23.2017

    Yay! The bread came out amazing! I won’t make the same mistake again 🙂

    • Jeanine Donofrio
      03.23.2017

      oh yay! Do you know about how much more milk you added?

      • Sarah
        03.23.2017

        I added around 2-3 cups extra cups. I can’t believe the power of coconut flour! haha!

  19. Cyndi from momsinslippers.net
    09.16.2018

    Can coconut sugar be used?

  20. Stephanie
    10.21.2018

    How long should I cook the pumpkin bread if I make them cupcakes?

  21. Leigh
    10.28.2018

    I made this bread yesterday but it doesn’t have much pumpkin flavor. I even used a bit more pumpkin puree than the recipe calls for. I wonder what happened…

    • Jeanine Donofrio
      10.28.2018

      Hi Leigh, maybe try a different brand of pumpkin puree and/or increase the spices to bring out more pumpkin flavor. I’ve always found this one to be pretty pumpkin-ey, but adding more cinnamon, nutmeg (or pumpkin pie spice), might be more to your liking. I hope that helps!

  22. Carol Gripko
    08.29.2019

    I’m looking for a recipe my Mom used to do in the ’70s, It was called: Baked Pumpkin Stuffing (or something close to that). You gutted a good size (Holloween) Pumpkin and added spice, Stuffing, Heavey cream (Whipping cream) ……. (Can’t remember what else). Put the top back on the pumpkin, Put it onto a cookie sheet and pop it into the oven for a couple of hours. It was soooo Yummy! I was just wondering if you’ve heard of this recipe or Could you find it and share with everyone. Going to get in the Holiday spirit this year,…. I’m retiring from work! Yours Truly
    Carol J. Gripko

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.