Baking a loaf of Vegan Pumpkin Bread with Chocolate Chips that's moist, flavorful, and fluffy has never been easier. The rich pumpkin flavor pairs wonderfully with the chocolate, making every bite a delightful experience!
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Why you’ll love this recipe
- Vegan-friendly: Completely plant-based, suitable for vegans and those with dairy or egg sensitivities.
- Moist and flavorful: The combination of pumpkin puree and oil ensures a tender, moist crumb.
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect for bakers of all levels.
- Long-lasting: Keeps well for several days, making it a great make-ahead option.
- Crowd-pleaser: A favorite among both vegans and non-vegans alike, making it perfect for gatherings.
Tools
To make this Vegan Pumpkin Bread with Chocolate Chips, you'll need the following tools:
- 9x5” Loaf pan: The ideal size for this recipe. If you don't have one, you can use a different size pan and adjust the baking time accordingly.
- Mixing bowls: For combining ingredients.
- Basic measuring cups and spoons and a kitchen scale: Properly measuring ingredients is key for success in the kitchen.
- Whisk: For combining the dry ingredients and ensuring they're well mixed.
- Silicone spatula: For mixing the batter without overworking it.
- Parchment paper (Optional): To line the loaf pan for easy removal.
- Cooling rack: To allow the bread to cool completely before slicing.
Substitutions:
- Whisk: A fork can be used in a pinch to mix ingredients.
- Loaf pan: If you don't have a 9x5” loaf pan, an 8x4” pan works too. Just keep an eye on the baking time.
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Plant-based milk: Acts as the liquid base and reacts with apple cider vinegar to create a vegan "buttermilk," which helps to tenderize the bread.
- Apple cider vinegar: Reacts with baking soda to provide lift and a light texture.
- All-purpose flour: Provides the structure and foundation of the bread.
- Ground flaxseed: Serves as an egg substitute, binding the ingredients together.
- Pumpkin spice or Ground cinnamon: Adds warm, aromatic flavors that complement the pumpkin.
- Baking powder: A leavening agent that helps the bread rise.
- Baking soda: Works with the vinegar to create a tender crumb.
- Salt: Enhances the overall flavor and balances sweetness.
- Pumpkin puree: The star ingredient, providing moisture, flavor, and nutrients.
- Brown sugar: Adds sweetness and moisture, giving the bread its rich flavor.
- Vegetable oil: Keeps the bread moist and tender.
- Vanilla extract: Enhances the sweetness and depth of flavor.
- Dairy-free chocolate chips or chunks: Introduce melty pockets of chocolate that contrast beautifully with the spiced pumpkin.
How to make this recipe (Visual walkthrough)
Preheat the oven: Preheat your oven to 350°F (176°C). Grease a 9x5” loaf pan or line it with parchment paper (butter paper).
Prepare the "Buttermilk": In a small bowl, mix the plant-based milk with the apple cider vinegar. Let it sit for 5 minutes to thicken.
Mix the wet ingredients: In another bowl, combine the pumpkin puree, brown sugar, vegetable oil, vanilla extract, and the plant-based milk mixture.
Combine the dry ingredients: In a large bowl, whisk together the flour, ground flaxseed, pumpkin spice or cinnamon, baking powder, baking soda, and salt.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
Add the chocolate chips: Gently fold in the dairy-free chocolate chips or chunks into the batter.
Pour the batter into the pan: Spread the batter evenly into the prepared loaf pan.
Bake: Place the loaf pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Substitutions & Variations
Feel free to customize your Vegan Pumpkin Bread with Chocolate Chips to suit your taste preferences or dietary needs. Here are some ideas to get you started:
- Chocolate-free option: Omit the chocolate chips or substitute with dried fruits like raisins or cranberries.
- Different spices: Experiment with additional spices such as nutmeg, ginger, or cloves for a unique flavor profile.
- Add nuts: Incorporate chopped walnuts, pecans, or your favorite nuts for added crunch and nutrition.
- Gluten-free: Use a gluten-free all-purpose flour blend to make this bread suitable for gluten-sensitive individuals.
- Sugar alternatives: Substitute brown sugar with coconut sugar, maple syrup, or agave nectar for a different sweetness profile.
- Swirl in cream Ccheese: For a creamy twist, swirl in a vegan cream cheese mixture before baking.
- Topping ideas: Sprinkle a streusel topping made from oats, brown sugar, and vegan butter for added texture and sweetness.
Storage & Freezing
Proper storage ensures your Vegan Pumpkin Bread with Chocolate Chips stays fresh and delicious for as long as possible. Here are some storage tips:
Freezing: To freeze, wrap the bread tightly in plastic wrap and then in aluminum foil or a freezer-safe bag. It can be frozen for up to 3 months. Thaw at room temperature or warm slices in the toaster or microwave.
Room Temperature: Store the bread in an airtight container at room temperature. It will stay fresh for up to 4 days.
Refrigeration: For longer storage, place the bread in the refrigerator. It can last up to 7 days when properly sealed.
Tips for success
- Measure accurately: Use a kitchen scale for precise measurements, especially for dry ingredients like flour and sugar.
- Don’t overmix: Stir the batter just until the ingredients are combined. Overmixing can result in a dense loaf.
- Room temperature ingredients: Ensure that all wet ingredients are at room temperature to help them blend more easily.
- Check for doneness: Start checking the bread a few minutes before the recommended baking time to prevent overbaking.
- Let it cool: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack. This helps it set and makes slicing easier.
- Use high-quality chocolate: Opt for good-quality dairy-free chocolate chips or chunks for the best flavor and texture.
FAQ
Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend you choose contains xanthan gum or add it separately to help with binding.
Absolutely! Almond milk, soy milk, oat milk, or any other plant-based milk will work just fine in this recipe.
Yes, adding chopped walnuts, pecans, or your favorite nuts can add a delightful crunch and extra flavor to your pumpkin bread.
Store the bread in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 7 days, or freeze it for up to 3 months.
Certainly! Dried fruits like cranberries or raisins, or even dairy-free white chocolate chips, make excellent substitutes.
Recipe
VEGAN PUMPKIN BREAD WITH CHOCOLATE CHIPS
INGREDIENTS
- 138 g plant-based milk, (140 ml)
- 1 tablespoon apple cider vinegar
- 300 g all-purpose flour, (2½ cups)
- 1 tablespoon ground flaxseed, (5 g)
- 1 ½ tablespoon pumpkin spice or ground cinnamon
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 300 g pumpkin puree, (≈ 1¼ cups)
- 155 g brown sugar, (≈¾ cup, packed)
- 120 g vegetable oil, (140 ml)
- 1 tablespoon vanilla extract
- 125 g dairy-free chocolate chips or chunks, (≈¾ cup)
INSTRUCTIONS
- Preheat the oven: Preheat your oven to 350°F (176°C). Grease a 9x5” loaf pan or line it with parchment paper (butter paper).
- Prepare the "Buttermilk": In a small bowl, mix the plant-based milk with the apple cider vinegar. Let it sit for 5 minutes to thicken.
- Mix the wet ingredients: In another bowl, combine the pumpkin puree, brown sugar, vegetable oil, vanilla extract, and the plant-based milk mixture.
- Combine the dry ingredients: In a large bowl, whisk together the flour, ground flaxseed, pumpkin spice or cinnamon, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- Add the chocolate chips: Gently fold in the dairy-free chocolate chips or chunks into the batter.
- Pour the batter into the pan: Spread the batter evenly into the prepared loaf pan.
- Bake: Place the loaf pan in the preheated oven and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
NOTES
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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