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!
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!
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.
Can you add nuts?
YES! Add chopped pecans, walnuts, or pepitas. Add dried cranberries or raisins if you want to omit the chocolate chips.
How to make this vegan pumpkin bread recipe
- Combine milk and vinegar and 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 (affiliate link). Mix, and when everything is well integrated, add the chocolate.
- Pour the mixture into a bundt cake pan.
- 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.
Other recipes that you may like:
- Vegan banana bread
- Mixed berries galette
- Powerful energy balls
- Chai tea chia pudding
- Baked banana doughnuts with maple glaze
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Vegan pumkin bread with chocolate chips
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
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
I have a Profesional Certification in vegan cooking; in the world of cooking based on vegetables, fruits, grains, legumes… in clean, organic and vegan food.
My cookbook is called Yo Cocino Latino..
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