Can I use fresh pumpkin instead of canned puree?

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.

Do I have to use apple cider vinegar?

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.

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 omit the chocolate chips?

Of course! You can skip them or replace them with chopped nuts, raisins, or dried cranberries for a different texture and flavor.

Why is my bread too dense?

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.

Can I add frosting or glaze?

Yes, a simple powdered sugar glaze or cream cheese-style frosting (vegan) would pair wonderfully with this bread.

Vegan Chocolate Chip Pumpkin Bread

Chocolate chip pumpkin bread on a wire rack in front of a jug of milk.

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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!

Author: Lyndsey Hiltner
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

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2 cups all purpose flour

1/2 cup granulated sugar

1/2 cup light brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 15 oz can pumpkin puree

1/2 cup vegetable oil

1/4 cup nondairy milk

2 teaspoons apple cider vinegar

2 teaspoons vanilla extract

1 cup nondairy chocolate chips

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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.