Vegan Pumpkin Bread with Chocolate Chips

Vegan Pumpkin Bread with Chocolate Chips

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!

a loaf of pumpkin bread with two slices next to it

Ingredients

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

pumpkin bread slices with chocolate chips on a plate sprinkled with cinnamon

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.

close up of chocolate chip

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!

Three slices of vegan pumpkin bread on a plate next to a loaf of the bread and a cup of coffee

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

three slices of pumpkin bread with chocolate chips on a white square plate sprinkled with cinnamon
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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
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 2 loaves
Calories: 185kcal
Rachel Alexandra

Ingredients

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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