If you’ve been on the hunt for the ultimate fall dessert that’s mouth-wateringly delicious and plant-based, your search ends here. Get ready to experience the epitome of autumn flavors with our Vegan Chocolate Chip Pumpkin Bread—it’s a seasonal sensation that’s taking the internet by storm!
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.
Why You NEED to Try This Recipe: The Highlights
- 100% Vegan: Goodbye dairy and eggs; hello, plant-based deliciousness!
- Picture-Perfect: This isn’t just food; it’s art. Get those cameras ready!
- Nutrient-Packed: Real pumpkin puree offers a dose of essential nutrients.
- Family-Friendly: Even the pickiest eaters will be reaching for seconds.
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. But use what you have on hand.
- Apple cider vinegar could substitute with white vinegar or even lemon juice.
- Maple syrup, you could substitute with agave.
- Pumpkin puree. Using homemade puree is great, but when it comes to store-bought pumpkin puree, choosing an organic one is the way to go. Make a healthier choice and opt for organic.
- All-purpose flour, look for unbleached and unenriched flour.
- Cane sugar. Baking powder and baking soda. Cinnamon, ground cinnamon.
- Dark chocolate chips are a type of chocolate chip made with a higher percentage of cocoa solids than milk chocolate chips. They are often used in baking to add a rich, intense chocolate flavor to cookies, cakes, and other desserts.
Can you add seeds and nuts to my vegan pumpkin chocolate chip bread?
Certainly! Adding nuts to your recipes can add a delightful crunch and a boost of flavor. There are various types of nuts to choose from, such as almonds, walnuts, pecans, cashews, and pistachios.
How to make
- Combine milk and vinegar and set aside.
- In a large bowl, whisk together the flour, spices, baking soda, and salt.
- 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.
- Combine wet and dry ingredients, then fold in the vegan chocolate chips.
Pro Tips
- Instead of chocolate chips, you could use an excellent quality chocolate bar and chop it.
- Remember that if you start with good, fresh, and delicious ingredients, you will finish with something extraordinary.
- Opt for a 1:1 gluten-free flour blend for a gluten-free vegan pumpkin version.
- Add nuts or dried fruit for extra texture and flavor.
- Store in an airtight container to keep it moist and fresh.
- Serve with hot tea, hot chocolate, or mulled wine.
- Switch the ground cinnamon for pumpkin pie spice
How to store?
- 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.
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.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨