Vegan pumpkin bread with chocolate chips

This Vegan Pumpkin Bread with Chocolate Chips is the perfect fall treat! It’s easy to make and so delicious! The chocolate chips add a fun and festive touch, and the pumpkin bread is nice and moist. You’ll love it!

dark chocolate pumpkin bread

About this vegan pumpkin bread

At this time of year, everywhere you turn around, you see pumpkins. Fresh ones, canned, and everything is pumpkin flavored. I love the classic fall flavors of warm spices and pumpkin, like my pumpkin pie granola.

But I also love unexpected combinations and bold flavors like this pumpkin-chocolate combo which is a perfect pairing of two rich and decadent flavors. The chocolate compliments the pumpkin perfectly, and the two flavors work together to create a delicious and unique treat.

This is a must-try combination for anyone who loves pumpkin and dark chocolate!

pumpkin puree

Vegan pumpkin bread recipe ingredients

  • Vegetable milk. I like oat milk, rice, or almond milk
  • Apple cider vinegar (affiliate link), could substitute with white vinegar or even lemon juice.
  • Maple syrup
  • Pumpkin puree. I use homemade or store-bought pumpkin puree and always try to look for an organic one.
  • All-purpose flour (affiliate link), look for unbleached and unenriched flour.
  • Cane sugar
  • Baking powder and baking soda
  • Cinnamon, ground cinnamon.
  • Dark chocolate chips.

dark chocolate and pumpkin bread

Can you add nuts?

YES! Add chopped pecans, walnuts, or pepitas. Add dried cranberries or raisins if you want to omit the chocolate chips.





ingredients to make vegan pumpkin bread

How to make this vegan pumpkin bread recipe

  1. Combine milk and vinegar and set aside.
  2. Mix the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  3. Add the pumpkin puree, maple syrup, and milk to a smaller bowl with apple cider vinegar (affiliate link). Mix, and when everything is well integrated, add the chocolate.
  4. Pour the mixture into a bundt cake pan.
  5. Bake for 20-25 minutes or until a toothpick comes out clean.

tips

  • Instead of chocolate chips, you could use an excellent quality chocolate bar and chop it.
  • Use the pumpkin puree you like.
  • Remember that if you start with good, fresh, and delicious ingredients, you will finish with something extraordinary.
  • Serve with hot tea, hot chocolate, or mulled wine.

How to store vegan pumpkin bread?

  • Store in a cake stand or an airtight container for up to 5 days at room temperature.
  • Freeze-wrapped in plastic wrap for up to three months.
dark chocolate pumpkin bread

Other recipes that you may like:

Made and loved this recipe? Give it a ⭐️⭐️⭐️⭐️⭐️ rating below. Let me know if you have questions about this recipe in the comment section or DM me on Instagram. Follow on Facebook and Pinterest to stay in touch, and don’t forget to subscribe to my newsletter.

dark chocolate and pumpkin bread

Vegan pumkin bread with chocolate chips

Alejandra Graf
The easiest dark chocolate and pumpkin bread
5 de 2 votos
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Baked goods
Cuisine American
Servings 12 servings
Calories 118 kcal

Equipment

  • 4-cup bundt cake pan

Ingredients
  

  • 1/2 cup almond milk
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup
  • 3/4 cup pumpkin puree
  • 1 1/4 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 11/2 teaspoons cinnamon
  • 1/4 cup dark chocolate into pieces or chocolate chips.

Instructions
 

  • Preheat oven to 350 ° F.
  • Combine milk and vinegar, set aside.
  • Mix the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl. Add the pumpkin puree, maple syrup, and milk to a smaller bowl with apple cider vinegar. Mix, and when everything is well integrated, add the chocolate.
  • Pour the mixture into a bundt cake pan and bake for 20-25 minutes or until a toothpick comes out clean.

Notes

  • Grease your bundt pan with oil spray or butter.

Nutrition

Serving: 1servingCalories: 118kcalCarbohydrates: 25gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.04mgSodium: 159mgPotassium: 99mgFiber: 1gSugar: 12gVitamin A: 2386IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Keyword pumpkin bread, vegan baked goods

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

Latest posts by Alejandra Graf (see all)

Subscribe
Notify of
guest
Recipe Rating




0 Comments
Inline Feedbacks
View all comments

BREAKFAST

VEGGIES

MAINS

SALADS

0
Would love your thoughts, please comment.x
()
x