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–+ servings
A loaf of pumpkin bread with chocolate chips and a slice off of the end on a wood board.

Vegan Pumpkin Chocolate Chip Bread

This moist, chocolaty, pumpkin bread is filled with savory fall spices. Eat if for breakfast, a snack, or a bedtime treat.
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 Servings
Calories: 158kcal
Author: Linda & Alex

Ingredients

  • 1 ½ cups all-purpose unbleached flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon allspice
  • ½ teaspoon cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 5 tablespoon vegan butter – room temperature Earth Balance is my preferred brand
  • 1 cup coconut palm sugar vegan white sugar is fine, but CPS has a lower glycemic index
  • ½ cup applesauce
  • 1 teaspoon pure vanilla extract
  • 1 cup of pumpkin
  • ½ cup of orange juice and ¼ cup of almond milk combined
  • 1 cup of vegan chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (176C) and line a bread pan with parchment paper, or, grease and flour the pan.
  • In a medium bowl whisk together the 1 ½ cups flour, 2 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon allspice, ½ teaspoon cloves, 1 teaspoon nutmeg, and 1 teaspoon cinnamon, until completely combined.
  • In a mixing bowl, whip the 5 tablespoon room temperature butter and 1 cup sugar together until light and fluffy. Add the ½ cup applesauce, 1 teaspoon vanilla, and 1 cup pumpkin puree and mix until completely combined. Add one third of the flour mixture and one third of the milk mixture. Keep alternating the flour and milk in thirds until lightly combined.
  • Fold in the chocolate chips and spoon into the bread pan
  • Bake for one hour or until you can insert a toothpick and it comes out clean.
  • Let rest for ½ hour or until cool before slicing.
  • Wrap in aluminum foil or plastic wrap and store in a cool, dry location.

Notes

NUTRITION DISCLAIMER
 
  • When butter is at room temperature it creates air bubbles, which makes a great texture when the bread is baked.
  • If the butter is cold, the fat won’t make those air bubbles. If the butter is too warm, the air bubbles will collapse.
  • Don’t be tempted to bring the butter to room temperature in the microwave. The butter will be too warm in spots, and too cold in other areas.
  • Alternate the dry ingredients and the milk, don’t pour all of the liquid in at once.
  •  Adding too much liquid to the creamed butter and sugar will result in the butter becoming saturated and your bread will be heavy and dense because the batter will separate and the liquid will stay on top.
  • The flour will ultimately absorb the liquid; however, the bread will be heavy.
  • Use a spatula to fold in the chocolate chips. A spatula will help prevent the batter from being over worked as it’s not as heavy as a spoon.
  • Bake the bread until a wooden toothpick comes out clean after being inserted in the center of the bread. Every oven heats differently, so use this method to ensure that the bread is done.
  • THE BEST WAY TO STORE VEGAN PUMPKIN BREAD
  • Pumpkin bread is moist, so it’s best to refrigerate it to keep it fresh. Wrap the bread in plastic wrap and store in the refrigerator for up to a week.
  • You can also freeze it for up to 3 months. Thaw in the refrigerator.

Nutrition

Serving: -9g | Calories: 158kcal | Carbohydrates: 19g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 338mg | Potassium: 137mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3200IU | Vitamin C: 6.1mg | Calcium: 56mg | Iron: 1.5mg
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