Chocolate and pumpkin are a great flavor combination for fall! This is demonstrated perfectly by this Vegan Chocolate Chip Pumpkin Bread. Soft, moist pumpkin bread loaded with chocolate chips. Let's learn how to make it!
Pumpkin, cozy spices and chocolate marry together wonderfully in this recipe. Nothing beats a warm dessert bread and ooey gooey chocolate!
Like most of our quick breads, this recipe comes together in only one bowl with simple ingredients.
Looking for more vegan pumpkin desserts? Be sure to check out our Vegan Pumpkin Sugar Cookies and our Vegan Pumpkin Bars with Cream Cheese Frosting.
Vegan chocolate chip pumpkin bread ingredients:
These are the ingredients that will be necessary to make this awesome recipe! Here is your grocery list:
- all-purpose flour: Provides the structure and bulk for the bread. It creates a tender crumb when combined with the wet ingredients.
- granulated sugar: Adds sweetness and helps create a light, tender texture by interacting with the wet ingredients.
- light brown sugar: Adds depth of flavor with its molasses content and contributes to a moist texture.
- baking powder: Acts as a leavening agent, helping the bread rise and become fluffy.
- baking soda: Works with the acidic ingredients (like apple cider vinegar) to create airiness and lift.
- salt: Enhances the overall flavor and balances the sweetness.
- spices: Add comforting spice, nuttiness and zing that complements the pumpkin flavor.
- pumpkin puree: Adds moisture, natural sweetness, and the signature pumpkin flavor to the bread.
- vegetable oil: Provides richness and keeps the bread moist.
- nondairy milk: Adds moisture and helps blend the ingredients together.
- apple cider vinegar: Reacts with the baking soda for leavening and contributes to a tender crumb.
- vanilla extract: Enhances the overall sweetness and flavor complexity.
- nondairy chocolate chips: Adds bursts of sweet, creamy chocolate flavor and pairs wonderfully with the pumpkin and spices. You can use dark chocolate or semisweet (read ingredients!)
Why you'll love this pumpkin bread:
- Moist and Tender Texture: The combination of pumpkin puree and oil makes the bread incredibly moist and soft.
- Warm Spices: The blend of cinnamon, nutmeg, ginger, and cloves creates a cozy, fall-inspired flavor that feels comforting and nostalgic.
- Pumpkin Flavor: Pumpkin adds a rich, earthy sweetness that pairs beautifully with the spices.
- Chocolatey Goodness: The nondairy chocolate chips add delightful bursts of sweetness and a creamy texture, making it feel indulgent.
- Vegan-Friendly: It’s inclusive for those following a plant-based diet, so more people can enjoy it.
- Simple and Versatile: The recipe uses pantry staples, making it easy to prepare, and it’s perfect for breakfast, dessert, or a snack.
How to make vegan chocolate chip pumpkin bread (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together all of the dry ingredients in one bowl and all of the wet ingredients in another. Pour wet ingredients into dry and whisk until just combined. Do not over-mix. Fold in the chocolate chips.
Scoop batter into a 1 pound loaf pan lined with parchment paper. Level out the top with a rubber spatula.
Bake loaf on center rack of an oven preheated to 350 degrees F (175 C) for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Tips and tricks:
Here are some tips to ensure your vegan chocolate chip pumpkin bread turns out perfectly:
- Use High-Quality Ingredients: Start with fresh and high-quality ingredients. This will ensure that your pumpkin bread tastes its best.
- Adjust Spices: Feel free to adjust the spice amounts to your preference, or add a pinch of cardamom for an extra flavor boost.
- Line or Grease the Pan: Use parchment paper or thoroughly grease your loaf pan to prevent sticking.
- Don’t Over-mix: Once the wet and dry ingredients are combined, mix until just incorporated to avoid a dense texture.
- Don't Under-Bake: The pumpkin loaf may start to look finished about 40 minutes in. It's not! The inside of your load is still uncooked. Wait at least 60 minutes before using a toothpick or cake tester to check for doneness.
- Cool Completely: Let the bread cool in the pan for 20 minutes, then transfer to a wire rack to cool fully to avoid crumbling.
Canned vs fresh pumpkin puree:
The choice between canned and fresh pumpkin largely depends on your preferences and the specific recipe you're making:
- Canned pumpkin is a convenient and reliable choice for consistent results in most baking recipes. It's especially handy when you want a straightforward pumpkin flavor without any surprises.
- Fresh pumpkin can be a great option if you prefer a more distinct or earthy pumpkin flavor or if you enjoy the process of cooking and pureeing your own ingredients. Just be prepared to adjust the moisture content in your recipe as needed.
Both canned and fresh pumpkin can be used in baking, but you may need to make slight adjustments to your recipe to achieve the desired texture and flavor in your final product. For convenience and consistency reasons, I usually recommend canned pumpkin.
Frequently asked questions:
Absolutely! Make sure to roast and puree the pumpkin until smooth, then measure the same amount (1 cup). Fresh pumpkin might have more moisture, so you may need to reduce the nondairy milk slightly.
Yes, it’s important as it reacts with the baking soda to help the bread rise. If you don’t have apple cider vinegar, white vinegar or lemon juice are good substitutes.
To prevent chocolate chips from sinking, you can toss them in a little flour from the recipe before adding them to the batter. This helps them stay suspended throughout the bread.
Of course! You can skip them or replace them with chopped nuts, raisins, or dried cranberries for a different texture and flavor.
This can happen if you over-mix the batter, measure the flour incorrectly (too much), or don’t use fresh baking powder/soda. Be sure to follow the recipe closely for best results.
Yes, a simple powdered sugar glaze or cream cheese-style frosting (vegan) would pair wonderfully with this bread.
How to store vegan chocolate chip pumpkin bread:
Properly storing quick breads, like vegan chocolate chip pumpkin bread, is essential to maintain its freshness and prevent it from drying out or spoiling. Before storing the pumpkin bread, ensure it has completely cooled down.
Wrap the entire loaf or individual slices in plastic wrap or aluminum foil. Place the wrapped pumpkin bread in an airtight container.
If you plan to consume the pumpkin bread within a day or two, you can store it at room temperature in a cool, dry place. For longer storage (up to a month), keep the wrapped or containerized pumpkin bread in the freezer.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Chocolate Chip Pumpkin Bread
Moist, spiced vegan pumpkin bread loaded with dairy-free chocolate chips. An easy, staple dessert or breakfast for Fall that can be prepped in less than 15 minutes!
- Prep Time: 15 minutes
- Bake Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-10 Servings 1x
- Category: Bread
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
2 cups all purpose flour
½ cup granulated sugar
½ cup light brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 15 oz can pumpkin puree
½ cup vegetable oil
¼ cup nondairy milk
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 cup nondairy chocolate chips
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 1 pound loaf pan with parchment paper. Set aside.
- Make the Batter: In a large bowl, whisk together the all purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. In a small bowl, vigorously whisk together the pumpkin puree, vegetable oil, nondairy milk, apple cider vinegar, and vanilla extract. Pour wet ingredients into dry ingredients and mix together until just combined. Do not over-mix. Fold in the chocolate chips.
- Bake: Pour batter into the prepared loaf pan and level the top with a rubber spatula. Place on center rack of preheated oven and bake for 60-65 minutes or until toothpick inserted into the center of the loaf comes out clean with only a few crumbs clinging to it. Allow loaf to cool in the pan for 20 minutes before transferring to a wire rack to cool completely. Slice evenly to serve.
Notes
*Pumpkin loaf will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
More Vegan Pumpkin Recipes
- Vegan Pumpkin Bars w/Cream Cheese Frosting
- Vegan Pumpkin Spice Latte
- Vegan Pumpkin Sugar Cookies
- Vegan Pumpkin Scones
- Vegan Pumpkin Muffins w/Cream Cheese Filling
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