Vegan Pumpkin Chocolate Chip Bread

So soft and fluffy, this tasty chocolate pumpkin bread is a family favorite of ours! It's great to munch on any time of the day including breakfast because it isn’t too sweet.

It tastes just as good no matter whether it’s cold, room temperature, or nice and warm.

This vegan pumpkin chocolate chip bread recipe is incredibly easy to make, too. Simply combine a wet ingredient bowl with a dry ingredient bowl and pop it into the oven!

Jump to:

• Ingredients and Substitutions
• Step-By-Step Instructions
• Notes
• Recipe Variation Ideas
• Storage And Reheat
• More Pumpkin Recipes To Love!
• Recipe

It would be a great addition to any get-together, family brunch, or after-school snack. You can even individually wrap the slices and bring them along on an outdoor hike!

If you’re a pumpkin fan like I am, you will also love these Pumpkin Chocolate Chip Cookies, Pumpkin Banana Bread, or this tasty Pumpkin Pie Smoothie.

Another family favorite is this cozy and filling Pumpkin Pasta that's such a breeze to whip up.

Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!

Ingredients and Substitutions

• Pumpkin - Canned pumpkin purée is quick and easy. I usually have an extra can or two in my pantry or leftover in the refrigerator. Not only is it full of flavor, it also doubles as an excellent egg replacer. An alternative to canned is to use fresh pumpkin, although you'll need to deseed it, roast it, and peel it beforehand. 
• Chocolate - For a rich chocolate flavor, I add both chocolate chips and cocoa powder. Both have vegan versions at most grocery stores.
• Flour - All-purpose flour is what I use for a light and fluffy texture, but you can substitute it with gluten-free 1-to-1 flour if you prefer. 
• Sugar - Use vegan cane sugar for sweetness to counter the bitter in the cocoa.
• Vegan Butter - Salted vegan butter is the perfect buttery addition to this bread. If your butter is unsalted, then I suggest adding ⅛ of a teaspoon of salt.
• Leaveners - A little baking powder and baking soda helps this loaf rise. 
• Spices - The delicious fall flavor-enhancing spices in this recipe are cinnamon, nutmeg, cloves, and ginger.
• Vanilla - Pure vanilla extract adds a lovely warmth.
• Walnuts - Walnuts are totally optional! They can be replaced with another nut of your choice or not included at all. I just love the subtle crunch and flavor that they add.

Note: I used to make this bread with a flax egg or Bob's Red Mill Egg Replacer, but have found that it isn't necessary thanks to the pumpkin purée.

Step-By-Step Instructions

Preheat the oven to 350°F. Grease the sides and bottom of a standard-sized bread pan or line it with parchment paper.

Combine all of the dry ingredients except for the chocolate chips and nuts in a large bowl.

Make a well in the center with the dry ingredients and pour the wet ingredients into it. Swirl them together and then combine them with the flour mixture.

Gently fold in the chocolate chips and nuts.

Pour the batter into the loaf pan. Smooth out the top with a spatula or spoon. Bake the bread on the middle rack of the oven for 50-60 minutes. 

Take the pumpkin chocolate bread out of the oven when a toothpick comes out mostly clean from the center of the loaf. Note: I say “mostly clean” because melted chocolate chips will stick to it.

You can slice and enjoy it as soon as it cools down or save it for later!

Notes

I use an 8.5 x 4.5 size loaf pan, but other sizes work as well. Another size might cause the baking time to vary so be sure to keep an eye on the bread after about 40 minutes or so.

Recipe Variation Ideas

• Fresh pumpkin can be used instead of canned. It will need to be deseeded, roasted, and peeled beforehand.
• Gluten-free 1-to-1 can be used instead of all-purpose flour.
• Feel free to omit the nutmeg if you’re not a fan. You can add a bit more cinnamon in its place if you’d like.
• Any type of nuts can be used such as almonds, pecans, or cashews.
• Add unsalted pumpkin seeds to give the bread an extra crunch.

Storage And Reheat

• Cover the leftover bread and store it in the refrigerator for 5 days or at room temperature for 2 days. 
• It can also be frozen for 3 months. Before freezing, separate slices with parchment paper, and then place them in an air-tight container.
• Allow the bread to come to room temperature or heat it up in the microwave. You can also eat it cold!

More Pumpkin Recipes To Love!

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! Share your creation on Instagram and please tag me. 🙂 Stay updated on my latest recipes by following me on Pinterest and joining my Email List!

Recipe