At the first sight of a pumpkin…
My dad handed me his first pumpkin of the season the other day and two things immediately came to thought. One: “Yes! Fall is officially here!” and Two: This vegan chocolate chip pumpkin bread.
When I see a pumpkin, the first thing I envision is pumpkin bread so I immediately knew that’s what I was doing with the beautiful pumpkin that was just handed to me. Don’t worry though, you don’t need to go buy a whole pumpkin for this recipe. A can of pumpkin puree works perfectly!
Here’s the other ingredients you’ll need to make the super fluffy goodness:
Ingredients
Bread Flour
I like using bread flour for the extra fluffiness, but all purpose flour is great too.
Apple Sauce
When baking, I find pumpkin and apple pair beautifully together. But if you don’t have applesauce on hand, you can substitute it for oil or melted vegan butter. It does account for a bit of sweetness however. So, you might have to add and extra 1/4 cup of brown sugar to the recipe if substituting it for oil.
Vanilla Bean
Can be substituted for 1 teaspoon of vanilla extract.
Plant Based Milk
I used coconut milk here but any plant-based milk will work!
Pumpkin Spice
If you don’t have pumpkin spice, check your cupboard for the individual ingredients to make your own!
Chocolate Chips
I know this is a recipe for chocolate chip pumpkin bread, but they’re technically optional. Omit to make a classic pumpkin bread.
Directions
Preheat your oven to 350°F and line a bread pan with parchment paper.
Add the pumpkin puree, apple sauce, brown sugar, and milk into a bowl. If using vanilla extract, add that in as well. Mix to combine.
Add in the flour, baking powder, baking soda, cinnamon, pumpkin spice, vanilla bean and salt. Fold the ingredients in until they are well combined.
Add in the chocolate chips and fold them in. Transfer the batter into your greased or lined bread pan.
Bake for 75 minutes or until a skewer comes out clean.
Let the pumpkin bread rest inside the loaf pan for 10 minutes before taking it out to cool on a rack for one hour…or until you simply can’t wait to slice into it any longer. (Trust me, I’ve been there.)
Vegan Chocolate Chip Pumpkin Bread
This super fluffy and delicious vegan chocolate chip pumpkin bread is moist, chocolatey, and FULL of those warm fall flavors we all know and love!
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Ingredients
15 oz 425.24 ml Pumpkin Puree
1/2 cup 118.29 ml Unsweetened Applesauce*
1/2 cup 118.29 ml Plant-based Milk
1 cup 200 g Brown Sugar
2 cups 330 g Bread Flour*
1 tsp 1 tsp Baking Powder
1 tsp 1 tsp Baking Soda
2 tsp 2 tsp Pumpkin Spice
1 1 Vanilla Bean*
3/4 tsp 3/4 tsp Salt
Heaping 1/2 cup 100 g Semi-Sweet Chocolate Chips
Directions
- Preheat oven to 350° F and grease your bread pan.
- Add the pumpkin, applesauce, milk, and brown sugar to a mixing bowl. If using vanilla extract, add that in as well. Mix.
- Sift in the flour, baking powder, baking soda, and salt.
- Add in the pumpkin spice and the vanilla bean paste.
- Fold in the dry ingredients until everything is combined and there are no more dry flour pockets.
- Add the heaping 1/2 cup of chocolate chips and fold in.
- Transfer the batter to your bread pan and bake for 75 minutes or until a skewer comes out clean.
- Let sit for 10 minutes before transferring it to a cooling rack to cool completely.
Notes
- If you don’t have applesauce, substitute with oil. Although I use unsweetened applesauce, it still accounts for some of the sweetness of the bread. If substituting for oil, add and extra 1/4 cup of brown sugar to your batter.
- All-Purpose flour works perfectly.
- Use a teaspoon of vanilla extract in place of vanilla bean.
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