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Vegan Chocolate Chip Pumpkin Bread Recipe

4.8 from 364 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6-8 slices 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Description

This Vegan Chocolate Chip Pumpkin Bread is a moist, flavorful loaf perfect for autumn or whenever you’re craving a cozy treat. Made without any animal products, it combines pumpkin puree, warm pumpkin spice, and rich vegan chocolate chips for a deliciously sweet and spiced bread. The bread is lightly sweetened with brown and caster sugars, and the texture is tender yet hearty, ideal for breakfast or a snack.

Ingredients

Units Scale

Wet Ingredients

  • 1/3 cup (80ml) vegetable oil
  • 1/4 cup (60ml) soy milk
  • 3/4 cup (170g) pumpkin puree
  • 1 tsp apple cider vinegar
  • 1 tbsp maple syrup (optional)

Dry Ingredients

  • 2 cups (230g) plain flour
  • 1/2 cup (70g) brown sugar
  • 1/2 cup (110g) caster sugar
  • 1 tsp pumpkin spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Add-ins

  • 1/2 ~ 1 cup (80~160g) vegan chocolate chips (plus more for sprinkling on top)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to ensure it’s ready for baking the pumpkin bread once the batter is prepared.
  2. Prepare Wet Mixture: In a large jar or bowl, whisk together the soy milk, apple cider vinegar, vegetable oil, maple syrup (if using), and pumpkin puree until very smooth and well combined. Set this mixture aside.
  3. Combine Dry Ingredients: In a large bowl, thoroughly whisk together the plain flour, brown sugar, caster sugar, pumpkin spice, baking powder, baking soda, and salt to evenly distribute all dry components.
  4. Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and gently mix using a large wooden spoon until just combined. Avoid overmixing to prevent gluten development and a tough bread texture.
  5. Fold in Chocolate Chips: Gently fold the vegan chocolate chips into the batter, ensuring they are evenly distributed without melting into the mixture.
  6. Prepare for Baking: Transfer the batter to a loaf tin, smoothing the top. Sprinkle additional vegan chocolate chips on top for garnish and extra chocolate flavor.
  7. Bake the Bread: Place the loaf tin in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove the pumpkin bread from the oven and allow it to cool in the loaf tin to room temperature. Once cooled, take the bread out of the tin, slice, and enjoy as-is or toasted for a warm treat.

Notes

  • Mix the batter gently to prevent overdevelopment of gluten, which can make the bread tough.
  • Add the vegan chocolate chips at the last step to prevent them from melting and losing their shape in the batter.
  • Using digital kitchen scales ensures precise measurements for the best results.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 27g
  • Sodium: 422mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 53g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0g

Find it online: https://emilyquickdinners.com/vegan-chocolate-chip-pumpkin-bread-recipe/