If you’re craving a cozy, sweet treat that screams fall, this Vegan Pumpkin Chocolate Chip Bread is the perfect recipe for you. It combines the rich flavors of pumpkin, warm spices, and gooey chocolate chips, creating a deliciously moist and tender loaf. Not only does it make your kitchen smell incredible, but it’s also super easy to put together with wholesome, healthier ingredients. Whether you’re enjoying it with a cup of coffee or as an afternoon snack, this pumpkin bread will bring a warm autumn vibe to any day!
Why You’ll Love This Pumpkin Bread
- Cozy Autumn Flavors: The natural sweetness of pumpkin pairs beautifully with warming spices like cinnamon and nutmeg, making every bite feel like a fall hug in your mouth.
- Healthier Ingredients: Made with whole-food ingredients like pumpkin puree and flaxseed (as an egg substitute), this recipe offers nutrients along with indulgence. Plus, it’s easy to adapt to be dairy-free or vegan!
- Simple & Quick: You don’t need to be a baking expert to make this. The steps are simple, and it bakes up perfectly every time.
- Chocolate Bliss: Adding chocolate chips makes this bread extra indulgent and turns it into a real treat that everyone will love.
Ingredients You’ll Need:
- Salt – Enhances all the other flavors and balances the sweetness.
- Pumpkin Puree – The star of the show! It adds moisture and rich flavor to the bread. Canned pumpkin puree works great, but make sure it’s pure pumpkin, not pumpkin pie filling.
- All-Purpose Flour – The base of the bread that provides structure. You can also swap in whole wheat flour for a healthier twist.
- Brown Sugar – This adds a deep, caramel-like sweetness and extra moisture to the loaf.
- Pumpkin Pie Spice – A cozy mix of cinnamon, nutmeg, ginger, and cloves that brings warmth and autumn vibes.
- Ground Cinnamon – An extra pinch of cinnamon never hurt anyone. It amplifies the spiced flavor of the bread.
- Baking Powder – Helps the bread rise and stay light and fluffy.
- Coconut Oil or Brown Butter – For a rich, buttery texture. You can use either for added flavor and moisture.
- Milled Flaxseed – If you want to make the recipe vegan, this flaxseed mix serves as an egg substitute. Otherwise, use two eggs.
- Milk – Use regular milk or plant-based milk like almond or coconut for a dairy-free version.
- Chocolate Chips – Adds those decadent bursts of melty chocolate throughout the loaf.
How to Make the Best Chocolate Chip Pumpkin Bread
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by lining it with parchment paper or greasing it well. This will make it easier to remove the bread after baking.
Step 2: Mix the Wet Ingredients
In a small bowl, combine 1 tablespoon of milled flaxseed with 3 tablespoons of water (if making the vegan version) and let it sit for 10 minutes until it thickens.
In a large bowl, whisk together 1/2 cup of coconut oil (or brown butter) and 3/4 cup of brown sugar until smooth and slightly frothy. Then, mix in the 1 cup of pumpkin puree, flaxseed mixture (or 2 eggs if not vegan), 1/4 cup of milk, and 1 teaspoon of vanilla extract. Stir until fully combined.
Step 3: Prepare the Dry Ingredients
In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of pumpkin pie spice, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Ensure the spices and baking powder are evenly distributed.
Step 4: Combine the Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, folding them in gently using a spatula. Be careful not to overmix, as this can result in a dense texture. Fold until the flour is just incorporated.
Step 5: Add the Chocolate Chips
Gently fold in 1 cup of chocolate chips, ensuring they are evenly spread throughout the batter. These little bursts of chocolate will add an irresistible indulgence to each slice.
Step 6: Transfer the Batter to the Pan
Pour the batter into your prepared loaf pan, using a spatula to smooth out the top so it bakes evenly.
Step 7: Bake the Pumpkin Bread
Place the bread in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter). If the top starts to brown too quickly, cover the loaf with aluminum foil during the last 15 minutes of baking.
Step 8: Let it Cool
Once done, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. It’s important to let the bread rest for at least an hour before slicing, so it holds its shape and the flavors fully develop.
Expert Tips:
- Variations: You can substitute the chocolate chips with nuts, dried cranberries, or leave them out for a simpler, spiced pumpkin loaf.
- Avoid Overmixing: Once you add the dry ingredients, fold them in gently to avoid a dense texture.
- Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, freeze individual slices and thaw as needed.
Enjoy Your Homemade Chocolate Chip Pumpkin Bread
Now, it’s time to slice into your warm, comforting Chocolate Chip Pumpkin Bread! Serve it with a cup of coffee or tea, and you’ve got the perfect fall treat that’s sweet, cozy, and simply irresistible. Whether you’re sharing it with friends or enjoying it all to yourself, this pumpkin bread is sure to become a seasonal favorite.
Vegan Pumpkin Chocolate Chip Bread Recepie
Description
If you're craving a cozy, sweet treat that screams fall, this Vegan Pumpkin Chocolate Chip Bread is the perfect recipe for you. It combines the rich flavors of pumpkin, warm spices, and gooey chocolate chips, creating a deliciously moist and tender loaf.
Ingredients
Instructions
-
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by lining it with parchment paper or greasing it well. This will make it easier to remove the bread after baking.
-
Step 2: Mix the Wet Ingredients
In a small bowl, combine 1 tablespoon of milled flaxseed with 3 tablespoons of water (if making the vegan version) and let it sit for 10 minutes until it thickens.
In a large bowl, whisk together 1/2 cup of coconut oil (or brown butter) and 3/4 cup of brown sugar until smooth and slightly frothy. Then, mix in the 1 cup of pumpkin puree, flaxseed mixture (or 2 eggs if not vegan), 1/4 cup of milk, and 1 teaspoon of vanilla extract. Stir until fully combined.
-
Step 3: Prepare the Dry Ingredients
In a separate bowl, whisk together 1 3/4 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of pumpkin pie spice, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Ensure the spices and baking powder are evenly distributed.
-
Step 4: Combine the Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, folding them in gently using a spatula. Be careful not to overmix, as this can result in a dense texture. Fold until the flour is just incorporated.
-
Step 5: Add the Chocolate Chips
Gently fold in 1 cup of chocolate chips, ensuring they are evenly spread throughout the batter. These little bursts of chocolate will add an irresistible indulgence to each slice.
-
Step 6: Transfer the Batter to the Pan
Pour the batter into your prepared loaf pan, using a spatula to smooth out the top so it bakes evenly.
-
Step 7: Bake the Pumpkin Bread
Place the bread in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter). If the top starts to brown too quickly, cover the loaf with aluminum foil during the last 15 minutes of baking.
-
Step 8: Let it Cool
Once done, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. It’s important to let the bread rest for at least an hour before slicing, so it holds its shape and the flavors fully develop.
-
Serve and Store:
You can substitute the chocolate chips with nuts, dried cranberries, or leave them out for a simpler, spiced pumpkin loaf.
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, freeze individual slices and thaw as needed.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 290kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 7g35%
- Cholesterol 45mg15%
- Sodium 130mg6%
- Total Carbohydrate 37g13%
- Dietary Fiber 2g8%
- Sugars 25g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage Tips:
To store your brown butter chocolate chip pumpkin bread, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, you can refrigerate the bread for up to a week. If you want to keep it even longer, brown butter chocolate chip pumpkin bread freezes beautifully! Wrap it in plastic wrap, then foil, and store in the freezer for up to 3 months. When you’re ready to enjoy a slice, thaw it at room temperature or microwave it for about 20-30 seconds to bring back that fresh-out-of-the-oven warmth.
