dairy-free pumpkin bread

Vegan Pumpkin Bread

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 1 Loaf


  • 2 1/2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 cup White Sugar
  • 1/2 cup Light Brown Sugar
  • 1 cup Almond Milk
  • 1 cup Pumpkin Puree
  • 1/4 cup Coconut Oil Melted
  • 1 tsp Lemon Juice
  • 1/2 tsp Cinnamon
  • 1/2 tsp Ginger Spice
  • 1/4 tsp Nutmeg
  • 1/8 tsp Ground Cloves
  • 1/2 cup Vegan chocolate chips Or chopped dark chocolate


  1. Preheat oven to 350F.

  2. Grease and prepare a standard 8.5 x 4.5 inch loaf pan.

  3. In a large bowl whisk together all of the dry ingredients. (All purpose flour, baking powder, baking soda, white sugar, brown sugar, cinnamon, ginger spice, nutmeg and cloves).

  4. In a separate bowl whisk together all of the wet ingredients. 

  5. Pour the wet ingredients into the dry and using a wooden spoon mix together. Mix until fully combined but don’t over mix.

  6. Fold in the chocolate chips until well incorporated.

  7. Place in the oven and bake for 50 to 55, until a toothpick inserted into the middle comes out clean.

  8. Remove the pumpkin loaf from the oven and let sit it the pan for 10 minutes, then remove and allow to cool completely on a wire rack.

  9. Enjoy!