This vegan chocolate chip pumpkin bread is a great recipe with the perfect amount of pumpkin spice. It's moist, delicious, and the ideal quick bread.
It's October, and though many people feel like September is pumpkin season, I feel like it officially starts in October, when the fall season officially begins.
The weather starts to change into those crisp mornings and evenings, and I am always looking forward to something pumpkiny.
That's where this easy vegan chocolate chip pumpkin bread comes in. If I'm being honest, any pumpkin recipes are welcome by me!
There are a million pumpkin bread recipes out there. But of course, I think this one is delicious.
Have you ever had pumpkin bread with melty chocolate chips?
I may be partial to chocolate chips for everything, but hey, I love me some chocolate.
There is something about rich chocolate chips that pair nicely with pumpkin flavor.
When messing with this recipe, I made one loaf oil-free and the other loaf with vegan butter.
The consensus was it was better with the vegan butter, but it was still very delicious, being oil-free.
If you want to make it oil-free, you need to replace the same amount of butter with oil-free peanut butter or almond butter and add some vegan milk to it. Then BAM, you have delicious oil-free pumpkin bread.
Vegan Chocolate Chip Pumpkin Bread Recipe Q&A
Can you make this a vegan, gluten-free pumpkin bread recipe?
Yes, if you replace the regular flour with all-purpose gluten-free flour, it should work great.
Can I use fresh pumpkin puree?
I've never used it in this in this recipe, but I don't see why it wouldn't work!
Can I make this moist pumpkin bread oil-free?
Yes, I talked about this above, and all you need to do is sub the vegan butter for almond butter, peanut butter, or any nut butter and add some non-dairy milk (soy milk, oat milk, almond milk, whichever you have).
It will be a bit denser than the regular pumpkin bread but still good.
Can I sub maple syrup or coconut sugar for the regular sugar?
You can sub in coconut sugar if you wish, but I prefer it with a white and brown sugar combo.
I haven't tried it with the maple syrup, it may throw off the liquid ratio, but you can certainly try it!
Can I use coconut oil instead of vegan butter?
Yes, if you would prefer to. You could also use vegetable oil if that's all you have.
What do you need for this Easy Vegan Chocolate Chip Pumpkin Bread?
Check out the recipe card at the bottom of this post for the full recipe.
- all-purpose flour
- salt
- baking soda
- baking powder
- pumpkin pie spice
- Vegan butter**
- Applesauce
- brown sugar
- white sugar
- canned pumpkin (not pumpkin pie filling)
- vinegar
- flax eggs ( 2 TB ground flax with 4 TB water)
- vanilla extract
- vegan chocolate chips
How do you make this vegan pumpkin chocolate chip bread?
Preheat your oven to 350 degrees F.
Take two bread loaf pans, spray with oil to grease, and then pat with flour, so your bread doesn't stick.
Make your flax egg by grinding the flax seeds; take two tablespoons in a small bowl or cup, combine with four tablespoons of water, mix and let gel up for about 5 minutes, and add it below.
Get a medium bowl, add all your dry ingredients and wet ingredients, everything but the chocolate chips, and mix until combined.
Once it's smooth, add your chocolate chips and stir them in with your rubber spatula.
Pour evenly into the prepared loaf pans.
Bake in a preheated oven for 40-45 minutes until a toothpick inserted comes out clean.
Don't overbake.
Let cool in pan for 10 minutes and then remove and place on a cooling rack or wire rack until cooled.
How do you serve this easy pumpkin loaf?
This is best served at room temperature. It pairs great with a cup of coffee or even a cup of hot chocolate or just on its own.
How do you store leftovers?
Let the loaf come to room temperature before placing it in an airtight container.
This will last on the counter for up to 4 days; if you live in a hot environment, you may want to place it in the fridge.
Can you freeze this quick bread recipe?
Vegan pumpkin bread freezes great!
To freeze, let it come to room temperature; you can either cut it into slices or keep it whole.
Wrap in plastic wrap really well, then place it in a freezer bag for up to 5 months.
You can also do a layer of plastic wrap, wrap it with aluminum foil, and place it in the freezer bag to ensure no freezer burn.
Let defrost on the counter.
Want some other vegan quick bread recipes?
Awesome Vegan Chocolate Chip Pumpkin Bread
Ingredients
- 2 cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 TB pumpkin pie spice
- ½ cup Earth Balance Vegan butter**
- ¼ cup Applesauce
- 1 cup brown sugar
- ½ cup white sugar
- 15 oz canned pumpkin not pumpkin pie filling
- 2 teaspoon vinegar
- 2 flax eggs 2 TB ground flax with 4 TB water
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or more depending on what you want
Instructions
- Preheat your oven to 350 degrees. Take two bread loaf pans, spray with oil to grease, and then pat with flour, so your bread doesn't stick.
- Make your flax egg by grinding the flax seeds; take two tablespoons in a small bowl or cup and combine with four tablespoons of water; mix and let gel up for about 5 minutes, then add it below.
- Mix all your ingredients but the chocolate chips in a mixer and mix until all combined. Once it's smooth, add your chocolate chips. Pour evenly into the loaf pans.
- Bake in a preheated oven for 40-45 minutes until a toothpick inserted comes out clean. Don't overbake. Let cool in pan for 10 minutes and then remove.
Notes
Nutrition
If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
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