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Chocolate Chip Pumpkin Bread. It’s Vegan!

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Chocolate Chip Pumpkin Bread. It’s Vegan!

chocolate chip pumpkin bread

Vegan Chocolate Chip Pumpkin Bread.  It’s Simple!

Chocolate chip pumpkin bread has never been easier! This comforting and easy-to-make recipe is shared on #LunchBreakLIVE with global food activist and vegan Chef Kelly Kerr, known as The VeganAbler.  She baked this savory, homemade, delicious plant-based loaf for us and it looks delicious!  This bread is a perfect snack to have around the house in the Fall and Winter months.  Let’s take a look at how it’s done…




Guest Chef Kelly Kerr, aka The VeganAbler, is a plant-based chef and vegan facilitator, supporting those on their plant-based journey! She is a lifestyle coach, offering various services, from shopping support to virtual cooking classes, to families and businesses. Kelly is the founder of The VeganAbler Collective, a network of food solutionaries, connecting chefs, coaches, and businesses worldwide.

Kelly Kerr and her vegan pumpkin chocolate chip bread
Kelly Kerr sharing her vegan chocolate chip pumpkin bread.


If You Love Pumpkin Bread You Will Love This Recipe

Kelly is a great Chef and knows how to make a good vegan version of all your favorites, pumpkin bread included!  This is a pretty easy recipe to throw together, so go ahead and give it a try.  The delicious Fall pumpkin smells will fill your home with amazing aromas while it bakes to perfection in the oven.  The loaf is kid-approved as well, so everyone in the home will enjoy this treat (I am sure the chocolate chips help attract the kiddos).


ingredients vegan chocolate chip pumpkin bread
The ingredients for this pumpkin bread.


vegan chocolate chip pumpkin bread
The plated chocolate chip pumpkin bread.


See Also
Lions mane mushrooms

vegan chocolate chip pumpkin bread

Vegan Chocolate Chip Pumpkin Loaf

A family favorite has been veganized with this vegan chocolate chip pumpkin loaf. It is simple to make, and full of Fall flavors.
Course Breads
Cuisine American


  • 2 cups flour all-purpose or sub with spelt, GF, or any other flour you like to use
  • ½-3/4 cup sweetener this recipe used organic cane sugar, but you can substitute with coconut, brown, or maple syrup - start with 1/2 cup & taste to adjust to your liking
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice or 1 1/2 tsp each cinnamon & nutmeg and ½ tsp each ginger & allspice and a pinch of clove
  • pinch of salt
  • 1 1/2 teaspoons vanilla
  • cup plant milk at room temp or can sub water (but reduces overall flavour)
  • cup neutral flavored oil canola, vegetable, or sunflower or sub with applesauce for an oil free version
  • 1 can 15 oz pumpkin puree or 1 ½ cups fresh pumpkin puree
  • 1 1/2 cups vegan chocolate chips save 1/4-1/2 cup for the top - I recommend a high quality brand that’s fair trade
  • optional: add 1-2 tsp ground flax seeds to the dried ingredients for added nutrition!


  • Preheat oven to 350 degrees F
  • Lightly grease loaf pan or line with parchment paper
  • In a medium size bowl, combine flour, baking powder, baking soda, spices and salt
  • In a small bowl, add oil, sugar, milk and vanilla. Whisk to combine
  • Add the wet mixture to the dry mixture along with the pumpkin puree and mix well (however do not over mix, just make sure the flour is incorporated)
  • Taste batter, adjusting flavor or sweetness to your liking
  • Add 1 cup of chocolate chips & mix lightly to incorporate
  • Pour batter into prepared loaf pan, sprinkle with remaining chocolate chips, place in oven on a centre rack and bake for 60-70 minutes, checking at the 45 minute mark & bake further in 10 minute increments until done
  • Once done, remove from oven and let cool 30-45 minutes
  • Cut into slices and serve!


It is delicious served warm with some vegan butter, or you can smear on some vegan nutella for a chocolate overload!
If you do not wish to add chocolate chips, you can omit & replace with raisins, dried cranberries, walnuts, pecans, currents, or another dried fruit of choice.
Makes 6-8 slices
Wrap in plastic wrap, aluminum foil, or put in a container to keep fresh.  Should last 2 – 3 days. Warm in a microwave or toaster oven.
Keyword vegan
Tried this recipe?Let us know how it was!


Thanks For Stopping By

We appreciate you stopping by for lunch and hope you enjoyed this delicious and sweet pumpkin bread recipe.  If you give it a try, be sure to take a photo of your finished dish and tag @UnChained_TV on Instagram.  Looking for more easy plant-based recipes to try?  Jump on over to the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!



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