Vegan Chocolate Chip Pumpkin Bread Recipe

I absolutely love this Vegan Chocolate Chip Pumpkin Bread Recipe because it combines the cozy flavors of pumpkin spice with the rich, melty goodness of vegan chocolate chips. It’s that kind of bread you’ll want to make during the fall season, but honestly, I’ve baked it all year round because it’s just that comforting and versatile. What makes it even better is that it’s 100% plant-based, easy to whip up, and perfect for breakfast, snack time, or even a simple dessert.

When I first tried this recipe, I was surprised by how moist and flavorful it turned out without any eggs or dairy. If you’re new to vegan baking, you’ll find that this bread is forgiving and really satisfying. Plus, the pumpkin puree adds natural sweetness and keeps things tender, while those chocolate chips provide little bursts of indulgence in every bite. Trust me, once you try this Vegan Chocolate Chip Pumpkin Bread Recipe, you’ll keep coming back for seconds.

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Ingredients You’ll Need

Each ingredient in this Vegan Chocolate Chip Pumpkin Bread Recipe has a role in building flavor and texture, creating that perfect loaf you’ll want to slice up right away. I always recommend using good-quality pumpkin puree and vegan chocolate chips for the best results.

• Plain flour: This is the base of your bread. I prefer all-purpose flour for a nice crumb.
• Brown sugar: Adds rich molasses notes and moisture.
• Caster sugar: Helps with sweetness and tender texture.
• Vegetable oil: Keeps the bread moist. I use neutral oils like sunflower or canola.
• Soy milk: The plant milk gives the batter the right consistency and reacts with the vinegar.
• Pumpkin puree: Use plain canned or homemade puree for natural sweetness and moisture.
• Vegan chocolate chips: Stir them in last so they don’t melt into the batter.
• Apple cider vinegar: Reacts with baking soda to help the bread rise and stay fluffy.
• Maple syrup: Optional but adds a subtle depth of sweetness.
• Pumpkin spice: Gives the warm aroma with cinnamon, nutmeg, and cloves.
• Baking soda and baking powder: Both needed to get a light, airy texture.
• Salt: Balances all the sweetness and spices.

Variations

I love mixing things up with this Vegan Chocolate Chip Pumpkin Bread Recipe, and I encourage you to make it your own! Whether you want it sweeter, nuttier, or bursting with extra spices, there’s room to tweak.

• Add nuts: My family goes crazy when I toss in chopped walnuts or pecans for a crunchy texture.
• Swap the pumpkin spice: Feel free to add more cinnamon or even cardamom to suit your taste.
• Make it gluten-free: Use a gluten-free flour blend but watch the baking time since it varies.
• Sweetener adjustments: Using coconut sugar or agave syrup works well if you want a different sweetness profile.

How to Make Vegan Chocolate Chip Pumpkin Bread Recipe

Step 1: Mix the Wet Ingredients Smoothly

Start by preheating your oven to 180°C (350°F). Then, take a large bowl or jar and whisk together the soy milk, apple cider vinegar, vegetable oil, maple syrup (if using), and pumpkin puree. This ensures your wet mix is silky smooth, which helps the batter come together easily and keeps your bread tender.

Step 2: Combine the Dry Ingredients Carefully

In another big bowl, whisk the plain flour, brown sugar, caster sugar, pumpkin spice, baking powder, baking soda, and salt until everything is evenly mixed. This step is key to evenly distribute the leavening and spices throughout your bread.

Step 3: Gently Fold Wet and Dry Ingredients Together

Pour the wet mixture into the bowl of dry ingredients and stir gently using a wooden spoon or spatula. Don’t overmix here—you want to combine everything just enough to avoid tough bread from gluten development. The batter will be thick and slightly lumpy, and that’s perfectly fine.

Step 4: Add Vegan Chocolate Chips Last

Fold in the vegan chocolate chips carefully so they don’t melt right away. Save a handful to sprinkle on top of your loaf for a beautiful finish and extra chocolatey bites when it comes out of the oven.

Step 5: Bake and Cool

Transfer the batter into a loaf tin, smoothing the top gently and sprinkling extra chocolate chips over it. Bake for 50 to 60 minutes, checking with a toothpick—when it comes out clean or with just a few moist crumbs, you know it’s ready. Let it cool completely in the tin before slicing to keep the slices intact.

How to Serve Vegan Chocolate Chip Pumpkin Bread Recipe

Garnishes

I love to garnish slices with a light spread of vegan butter or almond butter—it melts into the warmth and adds richness. For a little festive touch, a dusting of powdered sugar or a drizzle of maple syrup brings out the sweetness without overpowering the warm spices.

Side Dishes

This pumpkin bread pairs beautifully with a hot cup of chai tea or coffee for breakfast. If you’re serving it as a snack, I recommend fresh fruit like crisp apple slices or a dollop of coconut yogurt to balance the sweetness.

Creative Ways to Present

For special occasions, I like to serve this bread as mini loaves or muffins, topped with extra chocolate chips and a sprinkle of nuts. Wrapping individual slices in parchment paper with a twine bow turns it into a lovely homemade gift that friends and family always appreciate!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover pumpkin bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to three days. For longer storage, refrigerate it in a sealed container, which helps retain moisture and flavor.

Freezing

Freezing works great! I slice the bread first, then freeze slices in a ziplock bag with parchment paper in between to prevent sticking. When you want a slice, just pop it in the toaster or oven directly from the freezer.

Reheating

To keep that fresh-baked feel, I reheat leftover slices in a toaster oven or regular oven at 160°C (320°F) for about 5-7 minutes. It restores the warmth and soft texture, almost like it just came out of the oven.

FAQs

Final Thoughts

This Vegan Chocolate Chip Pumpkin Bread Recipe has become a staple in my kitchen, not just for its rich flavor but because it’s so easy and forgiving. I love sharing it with friends who say vegan baking is hard, and watching their surprise when they bite into a slice loaded with pumpkin spice goodness and melty chocolate chips. You really can’t go wrong here, whether it’s a chilly morning or a cozy night in. Give it a try—you’ll enjoy every bite as much as I do!

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