If you like quick breads, you MUST try this recipe. This Vegan Chocolate Chip Pumpkin Bread is so tender, it's deliciously moist, chocolatey, pumpkin infused, and surprisingly easy to make too! Just whip up the simple batter, pour in a pan, and bake. That's it. And if you don't like chocolate (weirdo), you can either omit the chocolate chips, or replace them with crunchy walnuts, pecans, or pepitas.
This vegan pumpkin bread is simply amazing still slightly warm from the oven, but it also freezes super well too, so sometimes I like to double the recipe to make two loaves so that I can enjoy one fresh, and freeze the other for later. Yum!
I'm currently obsessed with this pumpkin bread recipe but if you're looking to make other vegan quick bread recipes, try my zucchini bread, lemon & poppy seed loaf, cranberry pistachio loaf, or my extra banana-y banana bread recipe which is in my cookbook Fuss-Free Vegan (page 36).
How to make Vegan Chocolate Chip Pumpkin Bread:
In a large bowl, whisk the dry ingredients together.
In a medium bowl, mix the plant-based milk, pumpkin puree, light oil, and apple cider vinegar.
Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Gently fold in the chocolate chips.
Spread the batter into the prepared pan and optionally you can scatter a few extra chocolate chips across the surface of the batter. Bake for 50 - 60 minutes until a toothpick inserted into the center comes out clean. (You may need to test a few areas to make sure you test a spot without a chocolate chip). Allow pumpkin bread to cool in pan for a minimum of 30 minutes before removing to a rack to finish cooling.
Enjoy this vegan chocolate chip pumpkin bread plain or with a smear of vegan butter and a hot cup of coffee.
Bon appetegan!
Sam Turnbull.
Vegan Chocolate Chip Pumpkin Bread
Ingredients
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- ⅔ cup white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup plant-based milk (such as soy or oat)
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup light oil (such as canola or vegetable)
- 1 tablespoon apple cider vinegar or lemon juice
- ½ cup vegan chocolate chips
Instructions
- Preheat your oven to 350F (180C). Lightly grease an 8" x 4" loaf pan.
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, mix the plant-based milk, pumpkin puree, light oil, and apple cider vinegar. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Gently fold in the chocolate chips.
- Spread the batter into the prepared pan and optionally you can scatter a few extra chocolate chips across the surface of the batter. Bake for 50 - 60 minutes until a toothpick inserted into the center comes out clean. (You may need to test a few areas to make sure you test a spot without a chocolate chip). Allow pumpkin bread to cool in pan for a minimum of 30 minutes before removing to a rack to finish cooling.
Holy crap! This was sooo good! But then again, all your recipes are great, so thanks for another.
Hahahaha! Thank you izzi!
I’ve made this bread three times this week! I didn’t expect to love it as much as I do, but it is pumpkin flavored perfection and is waaaay too tempting to leave it out on the counter. I could probably eat a whole loaf in one sitting. Thank you Sam, your recipes are ALWAYS amazing.
Haha! So very happy you loved it so much Abby!
Made this today and wow! Amazing! My non-vegan nephew has been raving about how delicious it is. Thanks for another amazing recipe!
Yay!! Thrilled you loved it so much, Beth 🙂
I made this today, and it is so, so good. Ive been craving pumpkin bread, so when I saw it, YES! It's very moist but rose well and is airy. I did sub half the oil for more pumpkin, just to make it a tiny bit healthier. Spices and chocolate are really nice. Thank you! This one's a keeper.
Thrilled you loved it so much DJ!
Hi Sam! I'm so doing this!
If I double batch and I want to freeze it, how should I do it?
Bake in two 8" x 4" loaf pans. Freezing instructions are in the recipe notes 🙂 Enjoy!
I'm doing it right now. It's in the oven and it smells so good!!
I saw Sam post this on Instagram today and knew it had to make it. It is SO GOOD and so easy to make. Thank you for this recipe!
You're welcome!!
Yay!! I hope you love it 🙂
Hello can I use gluten-free flour for the pumpkin chocolate chip bread?
Thank you so much
Hi Irene, unfortunately gluten-free baking is very different and usually requires specialized recipes. I'm not an expert in gluten-free baking, so I don't really know what to recommend.