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Side view of a pumpkin bread with 2 cut slices

Vegan Chocolate Chip Pumpkin Bread


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1 loaf (10 slices) 1x
  • Diet: Vegan

Description

This is a perfectly moist vegan chocolate chip pumpkin bread, it's not overly sweet and it’s perfectly spiced and filled with pumpkin flavor. It may become your favorite fall and winter breakfast, snack, or dessert bread.


Scale

Ingredients

  • 1/4 cup unsweetened non-dairy milk
  • 1 tbsp ground flax
  • 1 cup all purpose flour
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup mini chocolate chips
  • 2/3 cup canned pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup neutral flavor oil (such as grape seed, avocado or sunflower)
  • 3 tbsp maple syrup
  • 1 tsp natural vanilla extract 
  • Sparkling sugar or granulated sugar to sprinkle on top (optional)

Instructions

  1. Preheat the oven to 350F. Grease a 9x5 inch loaf pan (you can also line it with parchment paper)
  2. Whisk together the non-dairy milk and ground flax in a small bowl. Set aside
  3. In a medium bowl, combine the flour, cinnamon, ginger, baking powder, baking soda and salt. Whisk well, add the mini chocolate chips and mix again
  4. In a large bowl, whisk together the pumpkin, brown sugar, oil, maple syrup, vanilla and flax mixture. Add the flour mixture and mix until just combined (do not overmix)
  5. Pour the batter into the loaf pan and sprinkle some sugar on top. Bake for 50-55 minutes. Let it cool completely in the loaf pan before slicing
  • Category: desserts
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 221
  • Sugar: 22.5
  • Sodium: 38.8
  • Fat: 9.2
  • Saturated Fat: 6.5
  • Unsaturated Fat: 1.1
  • Trans Fat: 0
  • Carbohydrates: 34.4
  • Fiber: 1.8
  • Protein: 2.5
  • Cholesterol: 0

Keywords: vegan, pumpkin, pumpkin bread