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–+ servings

Vegan Pumpkin Chocolate Chip Bread

This Vegan Pumpkin Chocolate Chip Bread is the perfect sweet treat for a cozy fall day. Packed with pumpkin, warming spices, and lots of chocolate chips. This recipe is sure to become a family favorite!
5 from 6 votes
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Servings: 8 Slices
Author: Liv King

Ingredients
 

  • 1 tablespoon Ground Flaxseed mixed with 2 tablespoons water
  • ¼ cup Vegan Milk unsweetened
  • ½ teaspoon Apple Cider Vinegar
  • 2 cups All-Purpose Flour properly measured
  • ⅔ cup Light Brown Sugar more for sprinkling on top
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • 2 teaspoons Cinnamon
  • ½ teaspoon Nutmeg
  • ¼ teaspoon Ground Ginger
  • ½ teaspoon Salt
  • 1 ¼ cup Pumpkin Purée
  • ¼ cup Vegetable Oil
  • ½ cup Vegan Chocolate Chips more for topping

Instructions

  • Preheat oven to 350F.
  • Stir together the ground flaxseed and water in a small dish. Set aside to thicken. This creates a flax egg.
  • Whisk together the vegan milk and apple cider vinegar in a small dish to create buttermilk. Set aside.
  • Whisk together the all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a large mxing bowl.
  • Stir together the pumpkin purée, vegetable oil, flax egg, and milk in a separate bowl.
  • Pour the wet mixture into the dry mixture and stir to combine- the dough will be a little thick but that's what you want! Avoid over-mixing.
  • Fold in the chocolate chips using a spatula then transfer the dough to a greased loaf pan. Sprinkle the top with a few more chocolate chips and a little bit of brown sugar.
  • Bake for 55 to 65 minutes or until the bread bounces back when lightly pressed or a tooth pick inserted comes out clean.
  • Allow the loaf to cool in the pan for about 15 minutes then transfer to a cooling rack to finish cooling. Be sure to wait for it to cool completely before slicing. Enjoy!

Notes

Avoid over-measuring the flour. Fluff the flour with a fork and then spoon the flour into the measuring cup and level it off with a knife. Avoid packing the flour into the cup and don’t bang the cup on the counter. This will make the flour settle and you’ll end up with too much flour which could result in a dense pumpkin loaf.
Storage: Allow the loaf to cool completely and then wrap the loaf in plastic wrap or place it in an airtight container. Store at room temperature for 3 days or in the fridge for 5 days.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!