When Fall FINALLY rolls around, there is no better way to celebrate than with easy, delicious recipes that can be served as either breakfast or dessert. If you don’t yet have a recipe of this nature in your repertoire, this Vegan Chocolate Chip Pumpkin Bread is totally the place to start. It’s moist, spicy and made with traditional, fall-staple ingredients that you are likely to already have stocked up in your pantry. Let’s kick off the season together and learn how to make this perfect recipe!
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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 (2 c): All-purpose flour is the primary dry ingredient in this recipe, serving as the structural foundation of the pumpkin bread. It provides the necessary gluten structure for the bread to rise and hold its shape while baking.
- Sugar (1/2 c): Sugar adds sweetness to the pumpkin bread, enhancing the flavor of the pumpkin and balancing the spices. It also contributes to the bread’s moist and tender texture.
- Light Brown Sugar (1/2 c): Light brown sugar not only sweetens the bread but also adds a rich, caramel-like flavor and a hint of moisture. It pairs beautifully with the spices and pumpkin.
- Baking Powder (1 tsp): Baking powder is a leavening agent that helps the bread rise and become fluffy. It ensures the bread has the right texture and is not overly dense.
- Baking Soda (1/2 tsp): Baking soda is another leavening agent that reacts with the acid in the apple cider vinegar, creating bubbles that contribute to the bread’s rise and tenderness.
- Salt (3/4 tsp): Salt enhances the overall flavor by balancing the sweetness and intensifying the spices. It also strengthens the bread’s structure.
- Spices: Cinnamon is a quintessential fall spice that complements the pumpkin’s natural flavor. It adds warmth, depth, and a delightful aroma to the bread. Ginger provides a subtle, spicy kick to the pumpkin bread, while also harmonizing with the other spices and offering a hint of warmth. Nutmeg adds a nutty, earthy flavor that pairs wonderfully with pumpkin. Cloves offer a slightly pungent and aromatic quality to the bread.
- Pumpkin Puree (1 1/2 c): Pumpkin puree is the star ingredient, providing the bread with its signature autumn flavor and moisture. It’s packed with vitamins and fiber, making it a wholesome choice.
- Vegetable Oil (1/2 c): Vegetable oil adds moisture and richness to the bread, ensuring it stays tender and moist. It also helps bind the ingredients together.
- Nondairy Milk (1/4 c): Nondairy milk, like almond or soy milk, contributes to the bread’s moisture and tenderness. It also serves as a vegan-friendly substitute for dairy milk.
- Apple Cider Vinegar (2 tsp): Apple cider vinegar, when combined with baking soda, creates a chemical reaction that helps the bread rise and become light and fluffy.
- Vanilla Extract (2 tsp): Vanilla extract enhances the overall flavor profile, adding a sweet, aromatic note that complements the pumpkin and spices.
- Nondairy Chocolate Chips (1 c): Nondairy chocolate chips are the crowning glory of this recipe. They bring a delightful element of sweetness and decadence to the bread, making it a perfect treat for chocolate lovers. Additionally, they’re vegan-friendly, ensuring the recipe remains plant-based.
Steps to Make Vegan Chocolate Chip Pumpkin Bread (with pictures!)
- Prep: Preheat oven to 350 degrees F (175 C) and line a 9-inch loaf pan with parchment paper. Set aside.
- Make the Batter: In a large bowl, whisk together all of the dry ingredients. In a small bowl, vigorously whisk together the wet. 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 prepared loaf pan. Place on center rack of preheated oven and bake for 60-65 minutes or until toothpick inserted into the center of the load comes out clean with only a few crumbs clinging to it. Allow loaf to cool in the pan for 30 minutes before transferring to a wire rack to cool completely. Slice evenly to serve.
Tips for Making Vegan Chocolate Chip Pumpkin Bread
- Use High-Quality Ingredients: Start with fresh and high-quality ingredients. This will ensure that your pumpkin bread tastes its best.
- Choose the Right Pumpkin Puree: When using canned pumpkin puree, be sure that pumpkin is the only ingredient. Many people will accidentally purchase canned pumpkin pie filling which is loaded with sugar and spices. Always read ingredients thoroughly!
- Measure Ingredients Precisely: Accurate measurements are crucial in baking. Use measuring cups and spoons to ensure you get the right quantities of each ingredient.
- Mix Thoroughly: Mix the wet and dry ingredients really well when they are in their separate bowls. This will ensure you don’t over-mix the ingredients when you pour wet into dry. Over-mixing can lead to a dense and tough texture in the final product.
- Don’t Under-Bake: Keep a close eye on your bread as it bakes. Your pumpkin loaf may start to look finished about 40 minutes in but I assure you, it is 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. Insert it into the center of the loaf; if it comes out with a few moist crumbs clinging to it, the bread is ready.
- Cool Properly: Allow the pumpkin bread to cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely. Cooling in the pan helps it set and prevents it from falling apart.
- Customize Your Spices: Adjust the spice levels to your preference. If you love spices, you can increase the amounts slightly. If you don’t love the pumpkin spice-chocolate combo, you can reduce or completely omit. Taste the batter before baking to ensure it suits your palate.
Canned Pumpkin Puree or Fresh Pumpkin
Using canned pumpkin and fresh pumpkin in baking can yield slightly different results due to variations in moisture content, texture, and flavor. Here are the key differences between the two:
- Consistency: Canned pumpkin puree has a consistent texture and moisture content. It is smooth and evenly blended, making it easy to incorporate into recipes without further processing.
- Convenience: Canned pumpkin is convenient because it’s readily available year-round. You don’t need to go through the process of cooking and pureeing fresh pumpkin.
- Flavor: Canned pumpkin typically has a mild and slightly sweet flavor. It’s been processed to be consistent in taste, which can be desirable in baking, as it won’t overpower other flavors.
- Moisture: Canned pumpkin is relatively moist, which can contribute to the moistness of your baked goods. However, it’s still important to balance the moisture content in your recipe to prevent overly wet results.
- Texture: Fresh pumpkin, when cooked and pureed at home, can have a slightly different texture than canned pumpkin. Comparatively it may be slightly chunkier or have a higher water content, depending on how it’s prepared.
- Flavor: The flavor of fresh pumpkin can vary depending on the variety of pumpkin used and how it’s cooked. It can have a more pronounced earthy or squash-like flavor, which may be desirable in some recipes.
- Moisture: The moisture content of fresh pumpkin can vary. For this reason, it’s essential to drain excess liquid after cooking and pureeing to avoid overly wet batter in your baked goods.
- Preparation Time: Using fresh pumpkin requires more effort and time. You’ll need to clean, peel, and cook the pumpkin before pureeing it for your recipe.
Choosing Between Canned and Fresh Pumpkin:
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.
In the end, both canned and fresh pumpkin can be used in baking, but you may need to make slight adjustments to your recipe, such as monitoring moisture levels, to achieve the desired texture and flavor in your final product. That said, for convenience and consistency reasons, I will always recommend canned pumpkin.
Frequently Asked Questions
Can I substitute pumpkin pie filling for pumpkin puree?
No, it’s not recommended. Pumpkin pie filling typically contains added sugars and also spices, which can throw off the balance of sweetness and spices in the recipe. Stick to 100% pure pumpkin puree for the best results.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but be aware that it will result in a denser and slightly nuttier-tasting bread. You might want to mix whole wheat flour with all-purpose flour for a lighter texture.
Can I omit the apple cider vinegar?
Apple cider vinegar is used to react with baking soda and help the bread rise. Correspondingly if you omit it, your bread may turn out denser. You can try substituting it with white vinegar or lemon juice in the same quantity.
Are there any dairy-free chocolate chips brands you recommend?
Some popular dairy-free chocolate chip brands include Trader Joe’s semi sweet chips, Enjoy Life, Hu Kitchen, and Ghirardelli’s semi-sweet chocolate chips (note that they offer a dairy-free option). Always check the labels to ensure they are vegan-friendly.
How can I make my pumpkin bread more moist?
To make it more moist, ensure you’re using enough pumpkin puree and oil as specified in the recipe. Overbaking can also result in dryness, so be careful not to leave it in the oven for too long.
How do I prevent my chocolate chips from sinking to the bottom of the bread?
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.
Can I make muffins instead of a loaf with this recipe?
Absolutely! You can use the same batter to make vegan chocolate chip pumpkin muffins. Just fill muffin liners 2/3 to 3/4 full and adjust the baking time (usually around 18-22 minutes) or until a toothpick comes out clean.
How do I know when the bread is done baking?
Use a toothpick or cake tester. Insert it into the center of the bread; if it comes out with a few moist crumbs clinging to it, the bread is done. Alternatively, the top should be golden brown, and the bread should spring back when lightly pressed.
How to Serve/Store Vegan Chocolate Chip Pumpkin Bread
Serving Vegan Chocolate Chip Pumpkin Bread
Serving vegan chocolate chip pumpkin bread is great as it pairs well with various accompaniments and can be enjoyed in several ways. Here are some serving suggestions:
- Sliced and Plain: The simplest way to serve vegan chocolate chip pumpkin bread is to slice it and serve it as-is. The combination of moist, spiced pumpkin bread and sweet chocolate chips is delicious on its own.
- Spread with Vegan Butter: Warm a slice of pumpkin bread and spread it with vegan butter or margarine. The contrast between the warm, slightly crispy crust and the creamy butter is by all means delightful.
- Drizzle with Maple Syrup: For an extra touch of sweetness, drizzle warm slices of pumpkin bread with pure maple syrup. The maple flavor also complements the pumpkin and spices beautifully.
- Add a Dollop of Vegan Whipped Cream: Top slices of pumpkin bread with a generous dollop of vegan whipped cream. This creates a luscious and indulgent dessert-like treat.
- Pair with a Hot Beverage: Enjoy your pumpkin bread with a cup of hot coffee, tea, chai latte, or hot cocoa. The warmth of the beverage complements the comforting flavors of the bread.
- Nut Butter Spread: Spread almond butter, peanut butter, or any favorite nut butter on your slices. The nutty richness pairs well with the pumpkin and chocolate flavors.
- Fruit Compote or Jam: Top slices with a spoonful of fruit compote or jam for an extra burst of fruity sweetness. Apricot, cranberry, or fig jam are excellent choices.
- Make a Sandwich: Use slices of pumpkin bread to create a unique dessert sandwich by adding a scoop of dairy-free ice cream between two slices.
Storing Vegan Chocolate Chip Pumpkin Bread
Properly storing 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. Cooling also helps set the texture and prevents condensation inside the storage container.
Wrap the entire loaf or individual slices in plastic wrap or aluminum foil. To explain, this provides a protective barrier against air and moisture, helping to keep the bread moist and fresh. Alternatively, you can place the wrapped pumpkin bread in an airtight container. Make sure the container is large enough to accommodate the bread without squishing it.
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, away from direct sunlight. An airtight container or wrapping is still recommended to maintain freshness. For longer storage (up to a week), keep the wrapped or containerized pumpkin bread in the refrigerator.
If you want to keep the bread for an extended period, consider freezing it. Wrap the loaf or slices tightly in plastic wrap and then aluminum foil. Place them in an airtight freezer bag to prevent freezer burn. Bread will keep this way for up to 1 month.
If you make this recipe please tag @censoredbaker on Instagram!Print
Vegan 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: 1 9-inch loaf 1x
- Category: Bread
- Method: Bake
- Cuisine: American
- Diet: Vegan
2 c all purpose flour
1/2 c sugar
1/2 c light brown sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 c pumpkin puree
1/2 c vegetable oil
1/4 c nondairy milk
2 tsp apple cider vinegar
2 tsp vanilla extract
1 c nondairy chocolate chips
- Prep: Preheat oven to 350 degrees F (175 C) and line a 9-inch loaf pan with parchment paper. Set aside.
- Make the Batter: In a large bowl, whisk together the all purpose flour, 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 prepared loaf pan. 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.
*Pumpkin loaf will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
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