Name: Vegan Pumpkin Chocolate Chip Bread
Prep time: 5 min
Cook time: 65 min
Ingredients: 2 tbsp ground flax seed; 5 tbsp water; 1/4 cup plant-based yogurt; 3/4 cup pumpkin puree; 1/4 cup maple syrup; 1/4 cup plant-based milk; 2 tsp vanilla extract; 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp salt; 1 tbsp pumpkin spice; 1 cup dairy-free chocolate chips

GF V

Soft and fluffy, this Vegan Pumpkin Chocolate Chip Bread is absolutely bursting with warm fall flavors and sweet melted chocolate. Quick to make, it’s perfect for breakfast, snacks, dessert, and everything in between!

Why You’ll Love This Vegan Pumpkin Chocolate Chip Bread

I’m pretty sure it’s obvious why you’re going to be obsessed with this pumpkin chocolate chip bread recipe. I mean, pumpkin + chocolate? Yes, PLEASE. Honestly, it’s everything you never knew you needed and so much more. For instance, this bread recipe is:

Refined sugar-free
Completely plant-based and dairy-free
Full of nutrients and high in fiber
Great to make ahead of time
The best pick-me-up when paired with a toffee nut latte

What Does Vegan Pumpkin Bread Taste Like?

Pure magic. Truly, it’s mouthwatering deliciousness. But to actually answer your question, this recipe has the fluffy structure and soft texture you would expect from banana bread. However, the flavor is elevated with pure pumpkin puree, warm spices, and sweet chocolate chips. As a result, it has a very dessert-like quality that’s sugary yet balanced out with a hint of spice. One bite, and you’ll be hooked!

Vegan Ingredients You’ll Need

Due to the fact that this pumpkin chocolate chip bread is plant-based, it uses a few extra ingredients not found in typical bread recipes. However, with a couple of simple swaps, I managed to nail the taste and texture of bread we all love. If I do say so myself. Here’s what you’ll need:

Ground Flax Seed and Water – When combined, these create a flax egg that adds tons of nutrients and fiber to the recipe while also replacing the egg.
Plant-Based Yogurt – This helps create a moist and tender texture without the need for buttermilk or other types of dairy.
Pumpkin Puree – Make sure you use pure unsweetened pumpkin puree!
Maple Syrup – Rich and sweet, maple syrup creates a dessert bread that’s refined sugar-free.
Plant-Based Milk – Whatever you like best and have on hand is totally fine.
Vanilla Extract – A little goes a long way to enhance the flavors of the rest of the dish.
All-Purpose Flour – Regular all-purpose flour forms the base of the dough for the easiest baking.
Baking Powder – For the fluffiest bread, use fresh baking powder.
Salt – It might sound counterintuitive, but a pinch of salt can actually make your baked goods taste sweeter because it amplifies the rest of the ingredients.
Pumpkin Spice – If you’re feeling adventurous feel free to make your own pumpkin pie spice like this. However, to save time, I just use the store-bought stuff instead.
Dairy-Free Chocolate Chips – Personally, I’m a big Hu Kitchen fan. If you want to try them out, use code: thekellykathleen to save some money. Otherwise, whatever chocolate you like best is totally fine.

How to Make Chocolate Chip Pumpkin Bread

Unlike standard bread recipes that require hours in the kitchen, leavening and loads of kneading, this pumpkin bread recipe couldn’t be easier to make! Just follow the steps below.

Preheat your oven, and line a baking dish or loaf pan.
Whisk the wet ingredients together in a large bowl.
Then, add the remaining dry ingredients, and continue to whisk until they’re just combined.
Pour the batter into the prepared dish, and bake until a toothpick can be inserted into the center and comes out clean.
Let your vegan pumpkin bread cool for 15-30 minutes before removing it from the pan. Otherwise, it will fall apart!
Serve warm, or chill for later.

How to Store and Freeze

If you’re looking for a simple recipe you can make ahead of time and enjoy throughout the week, this is the one for you!

Store: Once fully cooked, keep your bread in an airtight container at room temperature for up to 5 days. Or, place it in the fridge for up to 10 days instead.

Freeze: Let your bread cool completely. Then, transfer it to a sealable bag, and keep it in the freezer for up to 3 months. If you want to save individual portions, slice your loaf. Individually wrap each piece with cling wrap, or separate them with parchment paper, and freeze. When ready to eat, you can easily pull out one piece at a time!

Common Questions

Why is my pumpkin chocolate chip bread tough?

Don’t overmix the dough! This will cause more gluten to form, resulting in a tough texture. Whisk until the ingredients are just combined, and stop.

Why is my bread gummy at the bottom?

If your bread turns out a bit gummy or soggy, it’s likely because there was too much pumpkin puree for the flour to absorb. Be sure to double-check your measurements!

Can I make this recipe gluten-free?

I haven’t tested it yet, but I think a 1:1 gluten-free flour alternative would work just fine. If you try it out, leave a comment below, and let me know how it goes!

More Pumpkin-Loving Recipes

You can never have enough pumpkin in your life, right? That question was rhetorical, obviously, the answer is no! So, to get you through the fall, I’ve got even more delicious pumpkin recipes for you. You can thank me later.

High-protein, gluten-free, and vegan, this Single Serve Pumpkin Spice Cookie is guaranteed to satisfy your sweet tooth all year.
This Single-Serve Pumpkin Bread Pudding is a lightened-up version of a holiday classic that’s ready in just 15 minutes.
The best way to start the day, these Pumpkin Coffee Cake Donuts are the perfect kid-friendly breakfast recipe high in protein and full of nutrients, too!
Skip the crowded orchards and fall festivals, and make these Maple Pumpkin Donuts from the comfort of your own kitchen instead!