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.
(click stars to vote)
Vegan Chocolate Chip Pumpkin Bread
Servings: 8" x 4" loaf (10 - 12 servings)
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Ingredients
Dry Ingredients:
- 1 ¼ cups all-purpose flour
- ⅔ cup white sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground 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.
Notes
Nutrition
Serena says
Loved this recipe!! It didn't rise much so maybe next time I will use a smaller loaf pan but besides that it was delicious!!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Serena!
Susan says
This pumpkin bread is absolutely delicious. I did swap out the all purpose flour for oat flour and used coconut sugar. I’ve already made 3 loaves.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! So happy the oat flour and coconut sugar worked well for you. Thank you for your review, Susan 🙂
Susan WHITMORE says
Hi!
Could I use oat flour instead of all purpose flour?
Thank you, Susan
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Susan, I haven't tested that. For gluten-free alternative flours, I recommend checking out this article to help guide you. Enjoy!
Julie says
So delicious! I've tried 3 different vegan pumpkin bread recipes this month, and this one is by far the best! I bake it in mini bread pans for about 45 minutes. It's great plain, with choc chips, or with chopped and peeled apples. I've subbed half the oil with applesauce and it still turns out great. The texture and flavor is superb!
Jess @ It Doesn't Taste Like Chicken says
We are overjoyed that you liked it so much! Thanks for your review, Julie.
Linda says
I just made this and took it to a potluck. Big winner. Everyone loved it - and they were not vegans. It is simply delicious and super quick to mix up. Hurry to make this for a fall potluck or celebration!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it Linda. Thank you for the kind review 🙂
kerry says
did anyone else not make it to the baking phase and eat the batter? just me?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Guilty!!! Hahaha. I am a sucker for any kind of batter too. I make my edible cookie dough all the time. 🙂 So happy you enjoyed it Kerry!
Gina says
This is a wonderful recipe as is. I also modified it with a banana, vanilla extract , a handful of sunflower seeds and I omitted the pumpkin, pumpkin pie spice and increased the cinnamon to 1 1/2 tsp. Another delicious recipe!
Jess @ It Doesn't Taste Like Chicken says
Thanks for sharing your modifications! You can also find a delicious Vegan Banana Bread right here! 🙂
Colleen McCoy says
I make this entirely too often. It’s delicious. I always double the recipe and freeze some. It’s my favorite “baked goods” recipe by far. Thank you, Sam!
Jess @ IDTLC Support says
That's wonderful! Thanks for sharing!