Description
This Vegan Chocolate Chip Pumpkin Bread is a moist, flavorful loaf perfect for fall and year-round treats. Made with pumpkin puree, warm pumpkin spice, and dairy-free chocolate chips, it offers a delicious vegan alternative to traditional pumpkin bread. The blend of brown and caster sugars with apple cider vinegar and soy milk creates a tender crumb without eggs or dairy. Easy to prepare and bake, this bread is ideal for breakfast, snacks, or dessert.
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
- Preheat the oven: Set your oven temperature to 180°C (350°F) to ensure it’s fully heated and ready for baking the pumpkin bread.
- Mix wet ingredients: In a large jar or bowl, combine soy milk, apple cider vinegar, vegetable oil, maple syrup (if using), and pumpkin puree. Whisk everything thoroughly until the mixture is very smooth and well incorporated. Set aside.
- Combine dry ingredients: In a separate large bowl, whisk together plain flour, brown sugar, caster sugar, pumpkin spice, baking powder, baking soda, and salt until evenly mixed.
- Mix wet and dry: Pour the wet mixture into the bowl of dry ingredients. Gently stir with a large wooden spoon just until combined, being careful not to overmix to avoid developing gluten which can toughen the bread.
- Fold in chocolate chips: Add the vegan chocolate chips to the batter. Fold them in gently to distribute without melting or breaking the chips.
- Prepare to bake: Transfer the batter evenly into a loaf tin. Sprinkle additional vegan chocolate chips on the top for a decorative, melty finish during baking.
- Bake the bread: Place the loaf tin in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool and serve: Remove the bread from the oven and allow it to cool in the loaf tin at room temperature. Once cooled, remove from the tin, slice, and serve as is or toasted for extra warmth and crunch.
Notes
- Mix the batter gently to prevent developing too much gluten, which can make the bread dense.
- Add the vegan chocolate chips at the last step to keep them intact and prevent melting into the batter.
- Use digital kitchen scales for the most accurate measurements, ensuring consistent baking 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
