Ultra-Moist Vegan Chocolate Chip Pumpkin Bread: Your New Favorite Fall Treat
Indulge in the heartwarming flavors of autumn with this unbelievably moist Vegan Chocolate Chip Pumpkin Bread. Perfectly spiced with cozy pumpkin pie flavors and generously studded with rich, melty chocolate chips, this plant-based loaf is an irresistible sweet treat that’s impossible to enjoy just one slice of! It’s the quintessential fall delight, ideal for a chilly morning or a comforting evening snack.
For those new to my blog, it might be a surprise to learn that I once operated a bustling baking business. This particular pumpkin bread recipe hails from those cherished days, a time when it quickly became a beloved staple among my friends and family. Its enduring popularity is how I know, without a doubt, that it will capture your heart and taste buds too. This recipe delivers an unbelievably moist texture, delightful pockets of rich chocolate, and a comforting aroma thanks to a harmonious blend of cinnamon and classic pumpkin pie spice.
As the holiday season draws near, this decadent vegan chocolate chip pumpkin bread makes for thoughtful edible gifts or a stunning addition to any festive dessert table. For an extra touch of indulgence, consider serving it with a dollop of whipped coconut cream, effortlessly transforming it from a simple snack into a dessert-worthy masterpiece. Alternatively, bake a loaf just for yourself and savor a warm slice alongside a steaming mug of my pumpkin spice matcha latte. It’s the perfect way to embrace the cozy vibes of fall.
No matter the occasion or your preferred method of enjoyment, I am absolutely confident that this vegan chocolate chip pumpkin bread will become a cherished recipe in your kitchen, just as it is in mine!
Eager for more delightful pumpkin creations? Be sure to explore my vegan pumpkin sugar cookies, the ultimate vegan pumpkin pie, and fluffy vegan pumpkin muffins!
Why This Vegan Chocolate Chip Pumpkin Bread Will Become Your Go-To
The fact that this chocolate chip pumpkin bread recipe has been a favorite for years speaks volumes. It’s truly a special treat, and here’s why it will undoubtedly earn a permanent spot in your baking repertoire:
- A Match Made in Heaven: Pumpkin and Chocolate. If you ask me, pumpkin and chocolate is an exceptionally underrated flavor combination, especially during autumn. This vegan pumpkin bread perfectly balances the earthy, sweet notes of pumpkin and warming spices with the rich, indulgent sweetness of chocolate chips, creating a harmonious and utterly delicious experience in every bite.
- Unbeatable Moisture and Tender Crumb. Nobody likes dry bread! This recipe guarantees an incredibly moist and tender crumb, largely thanks to the generous amount of pumpkin puree. Pumpkin not only infuses the bread with its signature flavor but also acts as a natural moistening agent. Combined with vegan oil and milk, it ensures a lush, soft texture that stays fresh for days.
- Quick, Easy, and Rewarding. Despite its gourmet taste, this vegan chocolate chip pumpkin bread is surprisingly simple and quick to prepare. With a hands-on prep time of just about 20-25 minutes, you can have a warm, fragrant slice ready to enjoy from the oven in just over an hour. It’s perfect for busy weekdays or last-minute baking cravings.
- Perfect for Gifting and Sharing. Its universal appeal and comforting flavors make it an excellent choice for sharing with loved ones. Bake a few extra loaves to give as hostess gifts, holiday presents, or simply to brighten someone’s day. Everyone appreciates a homemade treat, especially one as delicious and wholesome as this.
Essential Ingredients for Your Vegan Pumpkin Bread
Before you dive into baking, please take a moment to review these important notes on the ingredients. The FULL recipe with precise measurements and detailed instructions can be found in the comprehensive recipe card located further DOWN BELOW on this page.
- All-Purpose Flour – This forms the base of our delicious bread. For those with dietary restrictions, a high-quality gluten-free 1:1 baking blend can be easily substituted. Just ensure your chosen blend contains xanthan gum for optimal structure and texture.
- Baking Powder & Baking Soda – These are our leavening agents, working together to give the bread its perfect rise and tender crumb. Ensure they are fresh for the best results!
- Fine Sea Salt – A pinch of salt is crucial for balancing the sweetness and enhancing all the wonderful flavors in the bread.
- Warming Spices – The star flavor profile comes from a generous amount of ground cinnamon and aromatic pumpkin pie spice. This combination infuses the vegan pumpkin bread with that quintessential cozy fall taste we all adore. You can adjust the quantity to your preference, making it milder or more robust.
- Pumpkin Puree – This is the heart of the recipe, contributing flavor, color, and incredible moisture. It’s absolutely vital to use plain pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which will throw off the balance of this recipe.
- Sugar – We need a good sweetener to complement the pumpkin and chocolate. You have options here: coconut sugar offers a subtle caramel note, brown sugar provides deeper molasses undertones, or classic cane sugar works perfectly. Choose your favorite!
- Coconut Oil – Melted coconut oil is my preferred choice for this recipe as it contributes to a wonderfully tender crumb. If you’re not a fan of coconut flavor, make sure to use refined coconut oil, which is neutral in taste. Alternatively, a light olive oil or any neutral-flavored vegan oil can be used.
- Vegan Milk – Any unsweetened plant-based milk will work beautifully here, whether it’s almond milk, soy milk, oat milk, or cashew milk. Just ensure it’s plain to avoid conflicting flavors.
- Vanilla Extract – A splash of good quality vanilla extract always elevates baked goods, adding warmth and depth to the overall flavor.
- Vegan Chocolate Chips – For those delightful bursts of chocolatey goodness! To ensure your chocolate chips are evenly distributed throughout the loaf and don’t sink to the bottom, lightly toss them in about 2 teaspoons of all-purpose flour before folding them into the batter. This simple trick makes all the difference!
Crafting Your Vegan Chocolate Chip Pumpkin Bread: A Simple Guide
Like many quick bread recipes, this one is designed for ease and speed, making it perfect for bakers of all skill levels. Here’s a simple overview of the steps you’ll follow:
- Initial Preparation. Begin by preheating your oven to 350°F (180°C). Then, prepare your 9×5-inch loaf pan by generously greasing it with nonstick spray or a bit of vegan butter to ensure easy release after baking.
- Assemble the Batter. In a large bowl, whisk together all the dry ingredients until they are thoroughly combined and free of lumps. In a separate, larger bowl, combine the sugar, pumpkin puree, and melted oil, mixing until just partially combined. Next, stir in the vegan milk and vanilla extract until the wet ingredients are fully blended. Gradually add the dry ingredient mixture to the wet ingredients, one cup at a time, mixing on low speed until everything is just combined. Be careful not to overmix! Finally, gently fold in the flour-dusted chocolate chips with a spatula.
- Bake to Perfection. Carefully transfer the thick batter into your prepared loaf pan, spreading it evenly. Bake for approximately 45 to 50 minutes. You’ll know the loaf is perfectly baked when a toothpick inserted into the center comes out clean, with no wet batter or only a few moist crumbs attached (apart from melted chocolate, of course!).
Expert Tips for Baking the Perfect Loaf
Achieving a consistently perfect loaf of vegan chocolate chip pumpkin bread is simple with a few key pointers. Follow these tips to ensure your bread is always moist, flavorful, and beautifully baked:
- Using Homemade Pumpkin Puree. If you opt to use homemade pumpkin puree instead of canned, pay attention to its consistency. Homemade puree can sometimes be more watery than its canned counterpart. To prevent a soggy bread, you’ll need to drain off any excess liquid. Simply line a fine-mesh sieve with a nut milk bag or several layers of paper towels, place the pumpkin puree in it, and let it sit for about 30 minutes to allow the extra moisture to drip away before incorporating it into your batter.
- Mastering Gluten-Free Baking. If you’re adapting this recipe to be gluten-free using a gluten-free baking blend, it’s crucial that your chosen blend already contains xanthan gum. Xanthan gum acts as a binder, mimicking the elasticity of gluten, which is essential for preventing the bread from becoming crumbly. If your blend does not include it, add about 1 teaspoon of xanthan gum per cup of flour for quick breads and muffins, which means approximately 1 ¾ teaspoons for this recipe.
- The Art of Mixing the Batter. With quick breads like this pumpkin loaf, overmixing is the enemy of a tender texture. Overworking the gluten in the flour can lead to a tough, dense bread. For this recipe, once the wet and dry ingredients are combined, mix only until no streaks of dry flour remain. A good rule of thumb is to mix on low speed for no more than 1-2 minutes, using a spatula to scrape down the sides of the bowl as needed. The batter will be quite thick, which is perfectly normal.
- Don’t Overbake. Keeping an eye on the baking time is essential for a moist bread. Start checking for doneness at the 45-minute mark. Overbaking can quickly dry out the loaf.
- Cooling is Crucial. Allow the bread to cool in the loaf pan for 10-15 minutes before transferring it to a wire rack to cool completely. This helps the bread set and prevents it from crumbling when sliced. Slicing warm bread can also lead to a gummy texture.
Storage and Freezing Instructions
Proper storage is key to keeping your delicious vegan chocolate chip pumpkin bread fresh and moist. Once the loaf has completely cooled to room temperature, wrap it tightly in plastic wrap to prevent it from drying out. Then, follow these guidelines:
- Room Temperature Storage. Your vegan pumpkin bread will remain delightfully fresh and moist at room temperature for up to 3 days. Keep it in an airtight container or under a cake dome for best results.
- Refrigerator Storage. If you wish to extend its freshness, you can store the wrapped loaf in the refrigerator for up to 5 days. Chilling the bread can sometimes alter its texture slightly, so allow it to come to room temperature or gently warm a slice before serving for the best experience.
Can I Freeze This Recipe?
Absolutely! This vegan chocolate chip pumpkin bread freezes exceptionally well, making it perfect for meal prep or enjoying a taste of fall anytime. You can store your pumpkin bread with chocolate chips in the freezer for up to 2 months. To protect it from freezer burn and preserve its flavor and texture, I highly recommend a double-wrapping method: first, wrap the cooled loaf tightly in plastic wrap, then add an additional layer of aluminum foil or place the entire wrapped loaf into a freezer-safe bag. When you’re ready to enjoy it, simply let the bread thaw on the countertop overnight. Once thawed, you can warm slices gently in the microwave or oven if desired.
Serving Suggestions for Your Pumpkin Bread
This vegan chocolate chip pumpkin bread is incredibly versatile and delicious on its own, but here are a few ideas to elevate your serving experience:
- Classic Breakfast or Brunch: Enjoy a slice with your morning coffee or tea. It’s a perfect grab-and-go option.
- Elegant Dessert: Serve a warm slice with a scoop of whipped coconut cream, a drizzle of vegan caramel sauce, or even a dollop of vegan vanilla ice cream.
- Toasted Treat: Lightly toast a slice and spread with vegan butter or a nut butter for an extra layer of flavor and texture.
- Alongside a Beverage: Pair it with my pumpkin spice matcha latte or a warm cup of apple cider for the ultimate fall comfort.
Frequently Asked Questions About Vegan Pumpkin Bread
Here are answers to some common questions you might have about making and enjoying this delicious vegan pumpkin bread:
- Can I use a different type of oil? Yes, while coconut oil is recommended for its tender crumb, you can substitute it with another neutral-flavored vegan oil like light olive oil, grapeseed oil, or canola oil. Avoid strong-flavored oils that might overpower the delicate pumpkin and spice notes.
- What if my pumpkin puree is too thin? As mentioned in the tips, homemade pumpkin puree can sometimes be more watery. If your canned puree seems particularly thin, you can drain it using a fine-mesh sieve lined with paper towels for about 15-30 minutes to remove excess moisture. This will help prevent a dense or gummy loaf.
- Can I add nuts or other mix-ins? Absolutely! Feel free to customize your pumpkin bread. Chopped walnuts or pecans make a wonderful addition. Dried cranberries, shredded coconut, or a mix of spices like nutmeg or ginger can also enhance the flavor profile. Just ensure the total amount of mix-ins doesn’t exceed the original chocolate chip quantity to maintain proper batter consistency.
- Is this bread suitable for freezing? Yes, it freezes beautifully! Refer to the “Can I Freeze This Recipe?” section above for detailed instructions on how to properly freeze and thaw your pumpkin bread to maintain its freshness.
- How can I make sure my bread is cooked through? The best way to check for doneness is to insert a toothpick into the center of the loaf. If it comes out clean or with only a few moist crumbs (excluding melted chocolate), your bread is ready. If it comes out with wet batter, continue baking for another 5-10 minutes and test again.
More Irresistible Pumpkin Desserts To Try
If you’re as much of a pumpkin enthusiast as I am, you’ll love these other fantastic pumpkin-inspired treats from my kitchen:
- Decadent Vegan Pumpkin Swirl Cheesecake Brownies
- Wholesome Pumpkin Granola
- Fluffy Vegan Pumpkin Cupcakes
- Creamy Vegan Pumpkin Cheesecake with Salted Caramel Topping
Enjoy, my friends! If you try this delightful vegan chocolate chip pumpkin bread recipe, please don’t forget to snap a photo and tag #jessicainthekitchen on Instagram! Your culinary creations always bring a smile to my face. We would also be incredibly grateful if you could take a moment to leave a comment below and give the recipe a star rating! Your feedback is invaluable. Thank you so much for your support!
Vegan Chocolate Chip Pumpkin Bread
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Ingredients
- 2 ⅓ cups all purpose flour, or gluten free flour(284g) This comes out to exactly 2 ⅓ cups (for the 1:1 gluten free baking flour – I used Bob’s Red Mill* check notes for using alternative
- 2 teaspoons baking powder, (9.6g)
- ½ teaspoon baking soda, (3g)
- ½ teaspoon fine sea salt, (2.8g)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree, (244g)
- 1 cup sugar, (200g) coconut sugar, brown sugar or cane sugar or other granulated sugar
- ⅓ cup oil, (80g) melted
- ½ cup + 2 tablespoons vegan milk, (150mL)
- 2 teaspoons vanilla extract
- ½ cup vegan chocolate chips, tossed in 2 teaspoons flour
Equipment
- Loaf Pan This is my favourite full duty loaf pan!
- Kitchen Scale
Instructions
- Preheat oven to 350°F/180°C. Grease a 9×5 loaf pan.
- In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps.
- In a standing mixer, mix the sugar, pumpkin puree, and oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute until fully combined.
- Add the dry ingredients mix one cup at a time into the wet ingredients on a medium to low speed until it’s all combined. Don’t over mix – up to 2 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
- Stir in the chocolate chips with a spatula. “Pour” batter into the loaf pan.
- Bake for 45-50 minutes. The loaf is finished when a knife or tester comes out clean (except for maybe some chocolate on it). Enjoy friends!
Notes
To Make Pumpkin Bread with Cream Cheese Frosting: remove the chocolate chips and add my vegan cream cheese frosting (1/3 of this recipe) on top! Here’s the quantity for ⅓:
Instructions
- 2.7 ounces (75.67g) vegan cream cheese, bring to room temperature
- 2 tablespoons + 2 teaspoons (38g) vegan butter sticks, bring to room temperature (1.3 ounces)
- ⅓ teaspoon vanilla extract or vanilla paste
- Pinch of sea salt
- 1 cup to 1⅓ cups of powdered sugar, sifted (120g for 1 cup, 160g for 1⅓ cups)
- 2 tablespoons + 1 teaspoon cornstarch, sifted (10.67g)
Instructions
- In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
- Add in the vanilla extract or paste and the pinch of salt.
- Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar cup at a time until the frosting has reached the desired thickness.
- Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
- You can apply it immediately to a cooled pumpkin bread, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
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*If you don’t have a kitchen scale, the flour amount is technically 2 1/3 cups. However, I 100% recommend getting a kitchen scale since it is a lot more accurate than using a cup measurement. When scooping flour, you can end up scooping too much, resulting in a dry bread, or too little, resulting in a bread that doesn’t bake up enough. These are one of the kitchen scales I recommend! Here’s another kitchen scale (affiliate link).
Please ensure that your gluten free baking mix has xanthan gum in it, else the bread will be crumbly! Add 1 teaspoon xanthan gum per cup for muffins and quick breads, so you would add 1 3/4 teaspoons for this recipe.
How to Store: Wrap the loaf in plastic wrap and keep it at room temperature for up to 3 days, or refrigerate it for up to 5 days.
How to Freeze: Store in the freezer for up to 2 months. To prevent freezer burn, wrap in plastic wrap, followed by a layer of foil or place the loaf in a freezer bag. Let the bread sit on the countertop overnight to thaw before serving.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.