This vegan pumpkin bread is a delicious way to celebrate fall. It’s bursting with sweet chocolate chips and spices, and super easy to make!
Fall is officially upon us! And I know lots of you guys aren’t with me on this, but I couldn’t be happier. Fall is my favorite time of year, and summer (which just ended) is my least favorite. So it’s kind of a double win for me.
Whether you’re a fan of the season or not, I’m guessing you’re down with some spicy pumpkin deliciousness, right? Most folks seem to be.
This pumpkin bread is a delicious and super easy way to get cooking with some pumpkin this fall. I adapted the recipe from both my vegan pumpkin muffins and my vegan banana bread, and then added some vegan chocolate chips for extra bursts of sweetness!
What You’ll Need
- Canned pumpkin puree
- Non-dairy milk
- Organic sugar
- Baking powder
- Baking soda
- Spices (cinnamon, ginger, nutmeg, and cloves)
- Vegan chocolate chips
- Organic brown sugar
How to Make Vegan Pumpkin Bread
This is a super easy baking project!
First things first: prep. Heat up your oven and oil up a loaf pan.
Now mix up your wet ingredients in one container: Pumpkin, milk, oil and vanilla. And mix your dry ingredients in another container: flour, sugar, baking powder, baking soda, spices, and salt.
Add your wet mixture to the dry and stir everything up! The batter will be thick. Don’t overmix it — stop as soon as the ingredients are blended. Fold in the chips!
Transfer the batter to your loaf pan and smooth out the top with a spoon. I like to sprinkle some brown sugar on top of my batter to create a sweet caramelized topping!
Bake the loaf until a toothpick or small knife inserted in the center comes out clean. This takes an hour exactly in my oven, but it could be a few minutes more or less for you.
Let your loaf cool before slicing and enjoying it!
Vegan Pumpkin Bread Tips & FAQ
- Storage & shelf life: You can store your pumpkin bread in the original loaf pan, wrapped tightly in plastic, or sliced inside a sealed container or bag. It should be good for at least 4 days at room temperature, or 3 months in the freezer.
- Can this bread be made gluten-free? I’m not sure, but I suspect an all-purpose gluten-free blend such as that made by Bob’s Red Mill or King Arthur Flour would work.
- Not into chocolate chips? Leave them out, or substitute with nuts or dried fruit.
- You can substitute 1 tablespoon of pumpkin pie spice for all of the spices in this recipe (cinnamon, ginger, nutmeg and cloves). I only use them individually because that’s how I keep them on hand.
- Why does the sugar need to be organic? Most non-organic sugar, at least in the United States, is processed using animal bone char. Organic sugar is processed differently, so it’s considered vegan.
- My batter is so thick. Is something wrong? Probably not. Quick bread batters are generally thick! They’re much thicker than cake batter, but not as thick as cookie dough.
- Help! My bread has been baking for an hour and the knife isn’t coming out clean. What gives?
- First, is it batter that’s stuck to the knife, or something else like melted chocolate or brown sugar? Were really only concerned with batter when determining doneness of baked goods.
- Are you sure you measured everything properly? Measure liquids with liquid measuring cups, and dry ingredients with dry cups, leveling off the tops. Even small errors can mess with your baking!
- If it is in fact batter and you’ve done everything right, you might just need to give it more time. Oven temperatures aren’t exact and different baking containers transfer heat differently. Keep baking and recheck the bread every five minutes or so.
Vegan Pumpkin Bread
- 1 cup canned pumpkin puree
- 2/3 cup unsweetened non-dairy milk
- 1/3 cup canola oil (or baking oil of choice)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup organic granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon powdered ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 1 1/4 cups vegan chocolate chips
- 1/4 cup organic brown sugar
- Preheat the oven to 350°F and lightly oil a 9-inch loaf pan.
- Stir the pumpkin, milk, oil, and vanilla together in a small bowl or liquid measuring cup.
- Stir the flour, sugar, baking powder, soda, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
- Pour the pumpkin mixture into the flour mixture and stir just until the ingredients are fully blended. The batter will be thick.
- Fold in the chocolate chips.
- Transfer the batter to the prepared loaf pan and smooth out the top with a spoon. Sprinkle the brown sugar evenly over the batter.
- Bake the loaf until a toothpick or small knife inserted in the center comes out clean, about 1 hour.
- Place the loaf pan on a cooling rack. Allow it to cool before removing it from the pan and slicing.