Vegan Pumpkin Chocolate Chip Bread

Decadent chocolate is combined with pumpkin and the cozy spices of fall in this no-fuss treat. This extra-chocolatey Vegan Pumpkin Chocolate Chip bread is so delicious, super moist, and perfect for any time of the day!

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.

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 a breeze to put together.

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. 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 semi-sweet chocolate chips and cocoa powder.878 Both have vegan versions at most grocery stores.
• Egg Replacer - I like Egg Replacer here. You can also make a flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of warm water. Let it sit for a few minutes to thicken before adding it to the recipe.
• Flour - All-purpose flour is what I use, but you can substitute it with gluten-free 1-to-1 flour if you prefer. 
• Sugar - Any vegan cane sugar you have on hand works. 
• Vegan Butter - Salted, melted vegan butter is the perfect addition to this bread. If your butter is unsalted, then I suggest adding ⅛ of a teaspoon.
• Baking Powder - Just half a teaspoon of baking powder helps this loaf rise. 
• Spices - The delicious flavor-enhancing spices in this recipe are ground cinnamon, ground nutmeg, ground cloves, and ginger. If you’re not a nutmeg fan, you can simply omit it and possibly use a bit more cinnamon if you’d like.
• Vanilla - Pure vanilla extract adds a lovely warm flavor.
• 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.

How to Make Vegan Pumpkin Chocolate Chip Bread

Preheat the oven to 350°F. Make the egg replacer or flax egg by combining it with 2-3 tablespoons of water depending on what the package instructions say.

Grease the sides and bottom of a standard-sized bread pan (8.5 x 4.5) or line it with parchment paper. It will be fine if the size of your bread pan differs, you will just need to adjust the baking time by giving or taking a few minutes.

In a large bowl, combine all of the dry ingredients except for the chocolate chips and nuts. This will include flour, sugar, baking powder, salt, cocoa powder, cinnamon, nutmeg, cloves, and ginger. Set the bowl aside.

In a medium bowl, mix all of the wet ingredients together. This includes pumpkin puree, flax egg, vanilla, and melted butter.

Add the wet ingredients to the dry ingredient bowl. Gently stir them together. Then, fold the chocolate chips and nuts into the mixture.

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

Take the 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 either enjoy it as soon as it cools down or save it for later!

Notes

• You can use a flax egg if you don't have egg replacer. A flax egg is made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Let it sit for a few minutes to thicken.
• 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 Variations

• 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.

Leftovers

• Store leftover bread covered in the refrigerator for up to 5 days. 
• This bread can also be frozen for up to 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!

Related Recipes

• Try these sweet Pumpkin Chocolate Chip Cookies for a tasty dessert!
• Start your day with a nutritious and filling Pumpkin Pie Breakfast Smoothie.
• Serve up a delicious bowl of comforting Pumpkin Pasta on a busy weeknight.

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