Vegan Pumpkin Bread with Chocolate Chips

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Pumpkin bread is one of my favorite treats to make each fall. A slice paired with a hot cup of coffee is hard to beat on chilly October mornings! So today, I’ll share my recipe for Vegan Pumpkin Bread with Chocolate Chips. It’s soft, moist, and full of all the cozy fall flavors! I use pumpkin, apple cider, and all the classic spices to make the perfect loaf for an afternoon snack or dessert!

Ingredients

Here’s a list of everything you’ll need to make two beautiful loaves Vegan Pumpkin Bread:

• Whole wheat pastry flour
• Baking powder
• Baking soda
• Celtic sea salt
• Spice House cinnamon
• Spice House cloves
• Spice House nutmeg
• Spice House ginger
• Pumpkin purée (butternut squash purée also works)
• Dark brown sugar 
• Apple cider
• Aquafaba
• Coconut oil 
• Spice House pure vanilla extract
• Dark chocolate chips

How to Make Vegan Pumpkin Bread

Start by preheating the oven to 350℉ and line two 9×5 loaf pans with parchment paper.

In a large bowl, whisk the flour, baking powder, baking soda, salt, and spices. In a separate bowl, whisk the pumpkin, sugar, cider, aquafaba, oil, and vanilla.

Add the wet ingredients to the dry and mix using a wooden spoon. Then gently fold in the chocolate chips.

Divide the batter between the two pans and bake for about an hour, or until a toothpick inserted in the center comes out clean. Let the bread rest in the pans for 10 minutes before removing them and placing them on a cooling rack.

Variations to Vegan Pumpkin Bread

A quick and easy way to change up your Vegan Pumpkin Bread is to swap out the chocolate chips for dried cranberries. Both versions are equally delicious, so I often have a hard time choosing between them. But I suppose you could use both!

You could also use butternut squash purée instead of pumpkin. That’s what I’ve been doing lately since I have so many squash to use up!

I hope you enjoy this Vegan Pumpkin Bread with Chocolate Chips! Be sure to leave a rating below and let me know what you think in the comments! Happy baking!

More Recipes to Try

• PUMPKIN CHOCOLATE CHIP MUFFINS
• PUMPKIN OAT BREAKFAST COOKIES
• EGG FREE PUMPKIN PIE & WHISKEY-WHIPPED CREAM
• EGG FREE PUMPKIN SCONES & MAPLE NUTMEG GLAZE
• CHOCOLATE DRIZZLED PUMPKIN CHEESECAKE

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Vegan Pumpkin Bread with Chocolate Chips

This egg-free quick bread is soft, moist, and full of all the cozy fall flavors! It uses pumpkin, apple cider, and all the classic spices to make the perfect loaf for an afternoon snack or dessert!

Prep Time20 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 20 minutes mins

Servings: 2 loaves

Calories: 185kcal

Rachel Alexandra

Ingredients

• 4 cups whole wheat pastry flour
• 2 tsp baking powder
• 2 tsp Spice House cinnamon
• 1 tsp baking soda
• ¾ tsp Celtic sea salt
• ½ tsp Spice House cloves
• ¼ tsp Spice House nutmeg
• ¼ tsp Spice House ginger
• 15 oz pumpkin purée or butternut squash
• 2 cups dark brown sugar packed
• 1 cup apple cider
• ¾ cup aquafaba
• ¼ cup coconut oil melted
• 2 tsp Spice House pure vanilla extract
• 1 cup dark chocolate chips

Instructions

• Preheat oven to 350℉ and line two 9×5 loaf pans with parchment paper.
• In a large bowl, whisk the flour, baking powder, baking soda, salt, and spices.
• In a separate bowl, whisk the pumpkin, sugar, cider, aquafaba, oil, and vanilla.
• Add the wet ingredients to the dry and mix using a wooden spoon. Then gently fold in the chocolate chips.
• Divide the batter between the two pans and bake for about an hour, or until a toothpick inserted in the center comes out clean. Let the bread rest in the pans for 10 minutes before removing them and placing them on a cooling rack.

Notes

Variation: Swap the chocolate chips for dried cranberries!

Nutrition

Serving: 1slice | Calories: 185kcal | Carbohydrates: 34g | Protein: 3g | Fat: 5g | Fiber: 4g | Sugar: 15g

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