Description
This Vegan Chocolate Chip Pumpkin Bread is a moist, flavorful loaf combining the natural sweetness of pumpkin puree with warm pumpkin spice and melty vegan chocolate chips. Perfect for an autumn snack or breakfast treat, it’s easy to make, oil-based, and free from animal products.
Ingredients
Units
Scale
Wet Ingredients
- 1/3 cup (80ml) vegetable oil
- 1/4 cup (60ml) soy milk
- 3/4 cup (170g) pumpkin puree
- 1 tsp apple cider vinegar
- 1 tbsp maple syrup (optional)
Dry Ingredients
- 2 cups (230g) plain flour
- 1/2 cup (70g) brown sugar
- 1/2 cup (110g) caster sugar
- 1 tsp pumpkin spice
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Add-ins
- 1/2 ~ 1 cup (80~160g) vegan chocolate chips (plus more for sprinkle)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the pumpkin bread.
- Mix Wet Ingredients: In a large jar or bowl, whisk together the soy milk, apple cider vinegar, vegetable oil, maple syrup (if using), and pumpkin puree until completely smooth. Set aside.
- Combine Dry Ingredients: In another large bowl, whisk together the plain flour, brown sugar, caster sugar, pumpkin spice, baking powder, baking soda, and salt until evenly distributed.
- Mix Batter: Pour the wet mixture into the dry ingredients and gently stir with a large wooden spoon until just combined to avoid over-developing gluten.
- Add Chocolate Chips: Fold the vegan chocolate chips into the batter gently to preserve their shape and prevent them from melting into the batter.
- Transfer & Sprinkle: Pour the batter into a loaf tin and evenly sprinkle additional vegan chocolate chips on top for extra chocolatey crunch.
- Bake: Bake in the preheated oven for 50 to 60 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Remove from the oven and let the bread cool in the loaf tin to room temperature. Then remove from the tin, slice, and serve. Enjoy plain or toasted.
Notes
- Mix the batter gently to avoid developing too much gluten for a tender crumb.
- Add vegan chocolate chips at the final step to prevent them from melting fully in the batter.
- Use digital kitchen scales for the most accurate ingredient measurement.
- For a sweeter loaf, feel free to increase the amount of chocolate chips or maple syrup slightly.
- This bread keeps well stored wrapped at room temperature for 2-3 days or refrigerated up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 27g
- Sodium: 422mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0g
