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Loaf of pumpkin bread on cooling rack with knife, with one slice cut

Vegan Chocolate Chip Pumpkin Bread

Print Recipe
This moist Vegan Chocolate Chip Pumpkin Bread has the warm, cozy flavors of pumpkin spice, plus rich chocolate chips for the perfect fall treat!
Course Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 258
Author Jessica Hylton

Equipment

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

Instructions

  • Preheat oven to 350°F/180°C. Grease a 9x5 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!

Video

Notes

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!
MORE PUMPKIN BREAD TIPS
*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.

Nutrition

Calories: 258kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Sodium: 305mg | Potassium: 50mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3813IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg