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This vegan chocolate chip pumpkin loaf has the perfect amount of sweet and spice to satisfy those fall sweet tooth cravings!


8 Slices

Total time

10 minutes


Breakfast, Dessert


  • dry Ingredients:
  • 2 cups all-purpose flour
  • 1½ tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp nutmeg
  • ½ tsp ginger powder
  • ½ tsp salt
  • ¼ tsp all spice
  • frozen peas
  • wet Ingredients:
  • 1½ cups pure pumpkin, canned (not pumpkin pie filling!)
  • 1 cup sugar (I used 1/2 cup white and 1/2 cup brown, but you can use a full cup of either)
  • ½ cup dairy free milk (unsweetened)
  • 1 flax egg (1 tbs ground flax + 3 tbs warm water)
  • 1 tsp vanilla extract
  • ½ - 1 cup dairy free chocolate chips (I used 1/2 cup, increase to 1 cup if you prefer more chocolate!)
  • frozen peas


  1. Preheat oven to 350 °F
  2. Grease a 9" x 5" loaf pan and line with parchment paper (leave enough overhang for easy removal of the loaf)
  3. For the flax egg, combine ground flax and warm water in a small bowl. Stir and set aside to thicken
  4. In a medium bowl, combine all dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and all spice). Stir to combine
  5. In a large bowl, combine wet ingredients (pumpkin, sugar, dairy free milk, flax egg and vanilla extract), and stir until fully combined
  6. Slowly add dry ingredient mixture to wet ingredients, and gently mix them together
  7. Fold in chocolate chips using a rubber spatula
  8. Pour batter into prepped loaf pan
  9. Bake in preheated oven for 50-60 minutes or until toothpick inserted into the centre of the loaf comes out clean
  10. Place onto wire rack to cool
  11. Once cool, remove from loaf pan using the overhang of parchment paper and allow to fully cool before slicing
  12. Use a sharp knife to cut into 8 slices
  13. Enjoy!
  14. View the recipe instructions at Sweet Like Cocoa

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