Vegan Chocolate Chip Pumpkin Bread Recipe

I’m so excited to share this Vegan Chocolate Chip Pumpkin Bread Recipe with you! It’s one of those cozy treats that feels like a warm hug on a chilly day, combining the rich, autumnal flavor of pumpkin with melty vegan chocolate chips that everyone loves. Whether you’re baking for a holiday, a weekend brunch, or just because, this bread truly hits the spot.

What makes this Vegan Chocolate Chip Pumpkin Bread Recipe stand out is how easy it comes together with simple pantry ingredients, and yet it’s packed with flavor and a perfect texture. I remember the first time I made this, and my family went crazy for it—it’s moist, hearty, and the little pockets of chocolate throughout are seriously addictive. Trust me, you’ll want to keep this recipe in your baking rotation.

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Ingredients You’ll Need

Each ingredient in this Vegan Chocolate Chip Pumpkin Bread Recipe plays a crucial role in balancing flavor and texture. Keep an eye on fresh pumpkin puree and quality vegan chocolate chips for the best results.

• Plain flour: A versatile base that gives the bread structure—measuring accurately here is key.
• Brown sugar: Adds deep caramel notes and moisture.
• Caster sugar: Helps with sweetness and creates a light crumb.
• Vegetable oil: Keeps the bread moist without overpowering flavors.
• Soy milk: A neutral plant-based milk to bind ingredients and add moisture.
• Pumpkin puree: The star of the show—natural sweetness and that ultimate fall flavor.
• Vegan chocolate chips: I recommend folding these in last to keep their shape and get melty bursts of chocolate.
• Apple cider vinegar: Helps create a tender crumb by reacting with baking soda.
• Maple syrup (optional): Adds a nice depth of sweetness and pairs beautifully with pumpkin spice.
• Pumpkin spice: The classic blend that brings warmth and festive vibes.
• Baking soda: Ensures the bread rises nicely and develops a soft texture.
• Baking powder: Adds extra lift for a fluffy loaf.
• Salt: Enhances all the flavors and balances sweetness.

Variations

I love that you can easily tweak this Vegan Chocolate Chip Pumpkin Bread Recipe to suit your mood or pantry. Whether you want it spicier, sweeter, or more indulgent, feel free to experiment—I’ve tried a few ways I’ll share with you.

• Add nuts: Toasted walnuts or pecans add a fantastic crunch and complement the chocolate and pumpkin perfectly—my family adores this twist.
• Other spices: Swap pumpkin spice for cinnamon or even a pinch of cardamom for a slightly different flavor profile I find really interesting.
• Gluten-free: I’ve made this successfully with a gluten-free 1:1 flour blend; just watch the batter consistency as it tends to be thicker.
• Swap maple syrup: If you prefer, you can leave out the maple syrup or use agave nectar—either way, it still tastes amazing.

How to Make Vegan Chocolate Chip Pumpkin Bread Recipe

Step 1: Prep Your Wet Ingredients

Start by mixing the soy milk and apple cider vinegar in a large jar or mixing bowl. I found whisking in the vegetable oil, maple syrup (if using), and pumpkin puree here creates a smooth, creamy mixture that will keep your batter super moist without clumps. Setting this aside while you prepare the dry ingredients lets the vinegar start doing its magic—this little trick really helps the bread rise.

Step 2: Combine Dry Ingredients

In a separate big bowl, whisk together plain flour, brown sugar, caster sugar, pumpkin spice, baking soda, baking powder, and salt until everything is evenly mixed. It’s important to mix these well so you get uniform flavor and consistent rising without spots of baking powder clumps—that can happen if you rush!

Step 3: Gently Mix Wet and Dry Ingredients

Pour your wet mixture into the dry ingredients and stir gently with a large wooden spoon or spatula. I always remind friends not to overmix here—just fold until combined. Overworking the batter develops gluten and can turn your bread tough instead of tender. The batter should be thick but easy to stir.

Step 4: Fold in Vegan Chocolate Chips

Now, sprinkle in the vegan chocolate chips, folding them in carefully to keep their shape. I discovered that adding the chips at the last minute prevents them from melting fully into the batter, giving you lovely nuggets of chocolate in the finished bread. Save some chips to sprinkle on top before baking for that extra chocolatey appeal.

Step 5: Bake to Perfection

Pour the batter into a greased loaf pan, and top with extra chocolate chips if you want (I always do!). Bake at 180°C (350°F) for about 50 to 60 minutes. The best way to tell it’s done is to insert a toothpick in the center—if it comes out clean or with just a few moist crumbs, your bread is ready. Resist the urge to open the oven door too often to avoid sinking.

Step 6: Cool and Enjoy

Let the bread cool in the tin until it reaches room temperature before removing it. This resting time helps the bread set and slice cleanly without crumbling. I love having a slice as is or lightly toasted with vegan butter for breakfast or an afternoon pick-me-up.

How to Serve Vegan Chocolate Chip Pumpkin Bread Recipe

Garnishes

I usually keep it simple—just an extra sprinkle of vegan chocolate chips on top before baking seals the deal. Sometimes, I add chopped nuts or a dusting of powdered sugar right before serving for a pretty touch. When I want to make it extra special, a drizzle of vegan caramel sauce over a warm slice is heavenly.

Side Dishes

This pumpkin bread goes great with a cozy cup of spiced chai or your favorite coffee. I often serve it alongside fresh fruit or dairy-free yogurt for a complete, comforting breakfast or snack. It’s also fantastic paired with a scoop of vegan vanilla ice cream for dessert.

Creative Ways to Present

For a party or gift, I like slicing the bread and wrapping pieces individually in parchment with a festive ribbon—people appreciate a homemade treat that’s easy to grab. You can also cut it into mini muffins using a muffin tin for bite-sized enjoyment, perfect for kids or crowd-pleasers at potlucks.

Make Ahead and Storage

Storing Leftovers

I usually store leftover slices in an airtight container at room temperature for up to three days, and it stays just as moist and delicious as fresh. If your kitchen is warm, fridge storage helps the bread last longer but can slightly firm up the texture—just bring it back to room temp or toast before serving.

Freezing

This bread freezes beautifully! I slice it first, wrap individual slices tightly in plastic wrap, then place them in a freezer bag. When I want a quick treat, I just pop a slice in the toaster or let it thaw on the counter. Freezing keeps the bread fresh for up to 3 months without losing flavor or texture.

Reheating

Reheating is simple—I like to toast slices for a few minutes to restore that freshly-baked warmth and bring out the chocolate chips’ gooey goodness. If you’re reheating a whole loaf, wrap it in foil and warm it gently in the oven at 150°C (300°F) for about 10 minutes.

FAQs

Final Thoughts

This Vegan Chocolate Chip Pumpkin Bread Recipe has become one of my absolute favorites to bake, especially as the seasons change and I crave something comforting with a little indulgence. It’s simple enough to make anytime but special enough to impress friends and family. I really hope you give it a try—once you do, I bet it’ll become your cozy go-to treat too!

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