This moist Vegan Chocolate Chip Pumpkin Bread is the perfect sweet treat for a chilly day! With the warm, cozy flavors of pumpkin spice and rich chocolate chips, it’s impossible to just eat one slice!
If you’ve just started reading my blog, you may not know that I used to run a baking business many years ago. This pumpkin bread recipe dates all the way back to that time, and it was always a favorite of friends and family, which is how I know it’s going to be a favorite of yours, too. It’s unbelievably moist, dotted with rich chocolate chips, and flavored with the coziest blend of cinnamon and pumpkin pie spice.
With the holidays coming up, you might want to make a few loaves for gifting or for adding to your dessert table (a dollop of whipped coconut cream takes it from snack to dessert-worthy for sure!). Or just make a loaf for yourself and enjoy a slice with a warm mug of my pumpkin spice matcha latte .
No matter how you eat it or why you make it, I’m certain you’ll love this recipe as much as I do!
Looking for more outstanding pumpkin recipes? Try my pumpkin sugar cookies , pumpkin pie , and pumpkin muffins too!
Why You’ll Love This Vegan Pumpkin Bread
As you can tell from the fact I’ve been making this pumpkin chocolate chip bread for years and years, it’s one of my favorites. And I expect it will become one of yours too!
- Perfect combination of pumpkin and chocolate. Pumpkin + chocolate is a seriously underrated flavor combination, if I do say so myself. This pumpkin bread with chocolate chips offers the perfect balance of the two flavors.
- Incredibly moist. Pumpkin puree not only adds flavor to this bread but it also helps to ensure that it stays super moist, as do the other ingredients like vegan oil and butter.
- Quick and easy. The prep time on making this is just 25 minutes and you can easily be enjoying a warm slice from the oven in just over an hour.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- All purpose flour – You can use a gluten-free baking blend if you prefer.
- Baking powder & baking soda
- Fine sea salt
- Spices – Cinnamon and pumpkin pie spice give this vegan pumpkin bread the incredible flavor.
- Pumpkin puree – Be sure to use plain pumpkin puree and not pumpkin pie filling, which is already spiced and sweetened.
- Sugar – You can use coconut sugar , brown sugar or cane sugar.
- Coconut oil – The oil will need to be melted for this recipe. (I love coconut oil for baking because it yields a tender crumb, but you can use olive oil! If using coconut oil, use refined to remove the coconut flavour.)
- Vegan milk
- Vanilla extract
- Chocolate chips – To keep the chocolate chips from sinking to the bottom of the batter, toss them in 2 teaspoons of flour.
How to Make Vegan Chocolate Chip Pumpkin Bread
Like all quick bread recipes, this one is easy and fast! Here’s what you’ll need to do:
- Prepare. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with nonstick spray or vegan butter.
- Make the batter. Whisk together the dry ingredients. In a separate bowl, mix the sugar, pumpkin, and oil then add the milk and vanilla. Add the dry ingredients, one cup at a time, on low speed until combined. Fold in the chocolate chips.
- Bake. Transfer the batter to the bread pan. Bake for 45 to 50 minutes, until a toothpick comes out with no batter or moist crumbs.
Tips for Success
- Using homemade pumpkin puree. You can use homemade pumpkin puree in this recipe, but if it appears more watery than canned pumpkin, you’ll need to drain off the excess liquid. Line a fine mesh sieve with a nut milk bag or paper towels and let the pumpkin sit for about 30 minutes before continuing with the recipe.
- Making gluten-free bread. If you choose to make this pumpkin bread with a gluten-free baking blend, make sure it has xanthan gum in it. Without this, the bread will be crumbly.
- Mixing the batter. It’s always important not to over-mix quick bread. For this recipe, 2 minutes after the wet and dry ingredients are added together is enough.
How to Store
Once it has cooled completely, wrap your pumpkin chocolate chip bread bread in plastic wrap. Then store it as directed below:
- Room temperature. This vegan pumpkin bread will stay fresh at room temperature for up to 3 days.
- Refrigerator. You can also store the loaf in the fridge for up to 5 days.
Can I Freeze This Recipe?
Yes, you can store your pumpkin bread with chocolate chips in the freezer for up to 2 months. To prevent freezer burn, I recommend wrapping it in plastic wrap, then either wrapping it in a layer of foil or popping the loaf in a freezer bag. Let the bread sit on the countertop overnight to thaw before serving.
More Pumpkin Desserts To Try
- Vegan Pumpkin Swirl Cheesecake Brownies
- Pumpkin Granola
- Pumpkin Cupcakes
- Vegan Pumpkin Cheesecake
Ingredients
- 2 ⅓ cups all purpose flour , or gluten free flour ( 284 g) This comes out to exactly 2 ⅓ cups (for the 1:1 gluten free baking flour – I used Bob’s Red Mill* check notes for using alternative
- 2 teaspoons baking powder , ( 9.6 g)
- ½ teaspoon baking soda , ( 3 g)
- ½ teaspoon fine sea salt , ( 2.8 g)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree , ( 244 g)
- 1 cup sugar , ( 200 g) coconut sugar, brown sugar or cane sugar or other granulated sugar
- ⅓ cup oil , ( 80 g) melted
- ½ cup + 2 tablespoons vegan milk , ( 150 mL)
- 2 teaspoons vanilla extract
- ½ cup vegan chocolate chips , tossed in 2 teaspoons flour
Equipment
- Loaf Pan This is my favourite full duty loaf pan!
- Kitchen Scale
Instructions
- Preheat oven to 350°F/180°C. Grease a 9×5 loaf pan.
- In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps.
- In a standing mixer, mix the sugar, pumpkin puree, and oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute until fully combined.
- Add the dry ingredients mix one cup at a time into the wet ingredients on a medium to low speed until it’s all combined. Don’t over mix – up to 2 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
- Stir in the chocolate chips with a spatula. “Pour” batter into the loaf pan.
- Bake for 45-50 minutes. The loaf is finished when a knife or tester comes out clean (except for maybe some chocolate on it). Enjoy friends!
Notes
- Instructions 2.7 ounces (75.67g) vegan cream cheese, bring to room temperature 2 tablespoons + 2 teaspoons (38g) vegan butter sticks, bring to room temperature (1.3 ounces) ⅓ teaspoon vanilla extract or vanilla paste Pinch of sea salt 1 cup to 1⅓ cups of powdered sugar, sifted (120g for 1 cup, 160g for 1⅓ cups) 2 tablespoons + 1 teaspoon cornstarch, sifted (10.67g) Instructions In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated. Add in the vanilla extract or paste and the pinch of salt. Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar cup at a time until the frosting has reached the desired thickness. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. You can apply it immediately to a cooled pumpkin bread, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
This moist Vegan Chocolate Chip Pumpkin Bread is the perfect sweet treat for a chilly day! With the warm, cozy flavors of pumpkin spice and rich chocolate chips, it’s impossible to just eat one slice!
If you’ve just started reading my blog, you may not know that I used to run a baking business many years ago. This pumpkin bread recipe dates all the way back to that time, and it was always a favorite of friends and family, which is how I know it’s going to be a favorite of yours, too. It’s unbelievably moist, dotted with rich chocolate chips, and flavored with the coziest blend of cinnamon and pumpkin pie spice.
With the holidays coming up, you might want to make a few loaves for gifting or for adding to your dessert table (a dollop of whipped coconut cream takes it from snack to dessert-worthy for sure!). Or just make a loaf for yourself and enjoy a slice with a warm mug of my pumpkin spice matcha latte .
No matter how you eat it or why you make it, I’m certain you’ll love this recipe as much as I do!
Looking for more outstanding pumpkin recipes? Try my pumpkin sugar cookies , pumpkin pie , and pumpkin muffins too!
Why You’ll Love This Vegan Pumpkin Bread
As you can tell from the fact I’ve been making this pumpkin chocolate chip bread for years and years, it’s one of my favorites. And I expect it will become one of yours too!
- Perfect combination of pumpkin and chocolate. Pumpkin + chocolate is a seriously underrated flavor combination, if I do say so myself. This pumpkin bread with chocolate chips offers the perfect balance of the two flavors.
- Incredibly moist. Pumpkin puree not only adds flavor to this bread but it also helps to ensure that it stays super moist, as do the other ingredients like vegan oil and butter.
- Quick and easy. The prep time on making this is just 25 minutes and you can easily be enjoying a warm slice from the oven in just over an hour.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- All purpose flour – You can use a gluten-free baking blend if you prefer.
- Baking powder & baking soda
- Fine sea salt
- Spices – Cinnamon and pumpkin pie spice give this vegan pumpkin bread the incredible flavor.
- Pumpkin puree – Be sure to use plain pumpkin puree and not pumpkin pie filling, which is already spiced and sweetened.
- Sugar – You can use coconut sugar , brown sugar or cane sugar.
- Coconut oil – The oil will need to be melted for this recipe. (I love coconut oil for baking because it yields a tender crumb, but you can use olive oil! If using coconut oil, use refined to remove the coconut flavour.)
- Vegan milk
- Vanilla extract
- Chocolate chips – To keep the chocolate chips from sinking to the bottom of the batter, toss them in 2 teaspoons of flour.
How to Make Vegan Chocolate Chip Pumpkin Bread
Like all quick bread recipes, this one is easy and fast! Here’s what you’ll need to do:
- Prepare. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with nonstick spray or vegan butter.
- Make the batter. Whisk together the dry ingredients. In a separate bowl, mix the sugar, pumpkin, and oil then add the milk and vanilla. Add the dry ingredients, one cup at a time, on low speed until combined. Fold in the chocolate chips.
- Bake. Transfer the batter to the bread pan. Bake for 45 to 50 minutes, until a toothpick comes out with no batter or moist crumbs.
Tips for Success
- Using homemade pumpkin puree. You can use homemade pumpkin puree in this recipe, but if it appears more watery than canned pumpkin, you’ll need to drain off the excess liquid. Line a fine mesh sieve with a nut milk bag or paper towels and let the pumpkin sit for about 30 minutes before continuing with the recipe.
- Making gluten-free bread. If you choose to make this pumpkin bread with a gluten-free baking blend, make sure it has xanthan gum in it. Without this, the bread will be crumbly.
- Mixing the batter. It’s always important not to over-mix quick bread. For this recipe, 2 minutes after the wet and dry ingredients are added together is enough.
How to Store
Once it has cooled completely, wrap your pumpkin chocolate chip bread bread in plastic wrap. Then store it as directed below:
- Room temperature. This vegan pumpkin bread will stay fresh at room temperature for up to 3 days.
- Refrigerator. You can also store the loaf in the fridge for up to 5 days.
Can I Freeze This Recipe?
Yes, you can store your pumpkin bread with chocolate chips in the freezer for up to 2 months. To prevent freezer burn, I recommend wrapping it in plastic wrap, then either wrapping it in a layer of foil or popping the loaf in a freezer bag. Let the bread sit on the countertop overnight to thaw before serving.
More Pumpkin Desserts To Try
- Vegan Pumpkin Swirl Cheesecake Brownies
- Pumpkin Granola
- Pumpkin Cupcakes
- Vegan Pumpkin Cheesecake
Ingredients
- 2 ⅓ cups all purpose flour , or gluten free flour ( 284 g) This comes out to exactly 2 ⅓ cups (for the 1:1 gluten free baking flour – I used Bob’s Red Mill* check notes for using alternative
- 2 teaspoons baking powder , ( 9.6 g)
- ½ teaspoon baking soda , ( 3 g)
- ½ teaspoon fine sea salt , ( 2.8 g)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree , ( 244 g)
- 1 cup sugar , ( 200 g) coconut sugar, brown sugar or cane sugar or other granulated sugar
- ⅓ cup oil , ( 80 g) melted
- ½ cup + 2 tablespoons vegan milk , ( 150 mL)
- 2 teaspoons vanilla extract
- ½ cup vegan chocolate chips , tossed in 2 teaspoons flour
Equipment
- Loaf Pan This is my favourite full duty loaf pan!
- Kitchen Scale
Instructions
- Preheat oven to 350°F/180°C. Grease a 9×5 loaf pan.
- In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps.
- In a standing mixer, mix the sugar, pumpkin puree, and oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute until fully combined.
- Add the dry ingredients mix one cup at a time into the wet ingredients on a medium to low speed until it’s all combined. Don’t over mix – up to 2 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
- Stir in the chocolate chips with a spatula. “Pour” batter into the loaf pan.
- Bake for 45-50 minutes. The loaf is finished when a knife or tester comes out clean (except for maybe some chocolate on it). Enjoy friends!
Notes
- Instructions 2.7 ounces (75.67g) vegan cream cheese, bring to room temperature 2 tablespoons + 2 teaspoons (38g) vegan butter sticks, bring to room temperature (1.3 ounces) ⅓ teaspoon vanilla extract or vanilla paste Pinch of sea salt 1 cup to 1⅓ cups of powdered sugar, sifted (120g for 1 cup, 160g for 1⅓ cups) 2 tablespoons + 1 teaspoon cornstarch, sifted (10.67g) Instructions In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated. Add in the vanilla extract or paste and the pinch of salt. Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar cup at a time until the frosting has reached the desired thickness. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. You can apply it immediately to a cooled pumpkin bread, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
This moist Vegan Chocolate Chip Pumpkin Bread is the perfect sweet treat for a chilly day! With the warm, cozy flavors of pumpkin spice and rich chocolate chips, it’s impossible to just eat one slice!
If you’ve just started reading my blog, you may not know that I used to run a baking business many years ago. This pumpkin bread recipe dates all the way back to that time, and it was always a favorite of friends and family, which is how I know it’s going to be a favorite of yours, too. It’s unbelievably moist, dotted with rich chocolate chips, and flavored with the coziest blend of cinnamon and pumpkin pie spice.
With the holidays coming up, you might want to make a few loaves for gifting or for adding to your dessert table (a dollop of whipped coconut cream takes it from snack to dessert-worthy for sure!). Or just make a loaf for yourself and enjoy a slice with a warm mug of my pumpkin spice matcha latte .
No matter how you eat it or why you make it, I’m certain you’ll love this recipe as much as I do!
Looking for more outstanding pumpkin recipes? Try my pumpkin sugar cookies , pumpkin pie , and pumpkin muffins too!
Why You’ll Love This Vegan Pumpkin Bread
As you can tell from the fact I’ve been making this pumpkin chocolate chip bread for years and years, it’s one of my favorites. And I expect it will become one of yours too!
- Perfect combination of pumpkin and chocolate. Pumpkin + chocolate is a seriously underrated flavor combination, if I do say so myself. This pumpkin bread with chocolate chips offers the perfect balance of the two flavors.
- Incredibly moist. Pumpkin puree not only adds flavor to this bread but it also helps to ensure that it stays super moist, as do the other ingredients like vegan oil and butter.
- Quick and easy. The prep time on making this is just 25 minutes and you can easily be enjoying a warm slice from the oven in just over an hour.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- All purpose flour – You can use a gluten-free baking blend if you prefer.
- Baking powder & baking soda
- Fine sea salt
- Spices – Cinnamon and pumpkin pie spice give this vegan pumpkin bread the incredible flavor.
- Pumpkin puree – Be sure to use plain pumpkin puree and not pumpkin pie filling, which is already spiced and sweetened.
- Sugar – You can use coconut sugar , brown sugar or cane sugar.
- Coconut oil – The oil will need to be melted for this recipe. (I love coconut oil for baking because it yields a tender crumb, but you can use olive oil! If using coconut oil, use refined to remove the coconut flavour.)
- Vegan milk
- Vanilla extract
- Chocolate chips – To keep the chocolate chips from sinking to the bottom of the batter, toss them in 2 teaspoons of flour.
How to Make Vegan Chocolate Chip Pumpkin Bread
Like all quick bread recipes, this one is easy and fast! Here’s what you’ll need to do:
- Prepare. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with nonstick spray or vegan butter.
- Make the batter. Whisk together the dry ingredients. In a separate bowl, mix the sugar, pumpkin, and oil then add the milk and vanilla. Add the dry ingredients, one cup at a time, on low speed until combined. Fold in the chocolate chips.
- Bake. Transfer the batter to the bread pan. Bake for 45 to 50 minutes, until a toothpick comes out with no batter or moist crumbs.
Tips for Success
- Using homemade pumpkin puree. You can use homemade pumpkin puree in this recipe, but if it appears more watery than canned pumpkin, you’ll need to drain off the excess liquid. Line a fine mesh sieve with a nut milk bag or paper towels and let the pumpkin sit for about 30 minutes before continuing with the recipe.
- Making gluten-free bread. If you choose to make this pumpkin bread with a gluten-free baking blend, make sure it has xanthan gum in it. Without this, the bread will be crumbly.
- Mixing the batter. It’s always important not to over-mix quick bread. For this recipe, 2 minutes after the wet and dry ingredients are added together is enough.
How to Store
Once it has cooled completely, wrap your pumpkin chocolate chip bread bread in plastic wrap. Then store it as directed below:
- Room temperature. This vegan pumpkin bread will stay fresh at room temperature for up to 3 days.
- Refrigerator. You can also store the loaf in the fridge for up to 5 days.
Can I Freeze This Recipe?
Yes, you can store your pumpkin bread with chocolate chips in the freezer for up to 2 months. To prevent freezer burn, I recommend wrapping it in plastic wrap, then either wrapping it in a layer of foil or popping the loaf in a freezer bag. Let the bread sit on the countertop overnight to thaw before serving.
More Pumpkin Desserts To Try
- Vegan Pumpkin Swirl Cheesecake Brownies
- Pumpkin Granola
- Pumpkin Cupcakes
- Vegan Pumpkin Cheesecake
Ingredients
- 2 ⅓ cups all purpose flour , or gluten free flour ( 284 g) This comes out to exactly 2 ⅓ cups (for the 1:1 gluten free baking flour – I used Bob’s Red Mill* check notes for using alternative
- 2 teaspoons baking powder , ( 9.6 g)
- ½ teaspoon baking soda , ( 3 g)
- ½ teaspoon fine sea salt , ( 2.8 g)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree , ( 244 g)
- 1 cup sugar , ( 200 g) coconut sugar, brown sugar or cane sugar or other granulated sugar
- ⅓ cup oil , ( 80 g) melted
- ½ cup + 2 tablespoons vegan milk , ( 150 mL)
- 2 teaspoons vanilla extract
- ½ cup vegan chocolate chips , tossed in 2 teaspoons flour
Equipment
- Loaf Pan This is my favourite full duty loaf pan!
- Kitchen Scale
Instructions
- Preheat oven to 350°F/180°C. Grease a 9×5 loaf pan.
- In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps.
- In a standing mixer, mix the sugar, pumpkin puree, and oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute until fully combined.
- Add the dry ingredients mix one cup at a time into the wet ingredients on a medium to low speed until it’s all combined. Don’t over mix – up to 2 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
- Stir in the chocolate chips with a spatula. “Pour” batter into the loaf pan.
- Bake for 45-50 minutes. The loaf is finished when a knife or tester comes out clean (except for maybe some chocolate on it). Enjoy friends!
Notes
- Instructions 2.7 ounces (75.67g) vegan cream cheese, bring to room temperature 2 tablespoons + 2 teaspoons (38g) vegan butter sticks, bring to room temperature (1.3 ounces) ⅓ teaspoon vanilla extract or vanilla paste Pinch of sea salt 1 cup to 1⅓ cups of powdered sugar, sifted (120g for 1 cup, 160g for 1⅓ cups) 2 tablespoons + 1 teaspoon cornstarch, sifted (10.67g) Instructions In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated. Add in the vanilla extract or paste and the pinch of salt. Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar cup at a time until the frosting has reached the desired thickness. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. You can apply it immediately to a cooled pumpkin bread, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
This moist Vegan Chocolate Chip Pumpkin Bread is the perfect sweet treat for a chilly day! With the warm, cozy flavors of pumpkin spice and rich chocolate chips, it’s impossible to just eat one slice!
If you’ve just started reading my blog, you may not know that I used to run a baking business many years ago. This pumpkin bread recipe dates all the way back to that time, and it was always a favorite of friends and family, which is how I know it’s going to be a favorite of yours, too. It’s unbelievably moist, dotted with rich chocolate chips, and flavored with the coziest blend of cinnamon and pumpkin pie spice.
With the holidays coming up, you might want to make a few loaves for gifting or for adding to your dessert table (a dollop of whipped coconut cream takes it from snack to dessert-worthy for sure!). Or just make a loaf for yourself and enjoy a slice with a warm mug of my pumpkin spice matcha latte .
No matter how you eat it or why you make it, I’m certain you’ll love this recipe as much as I do!
Looking for more outstanding pumpkin recipes? Try my pumpkin sugar cookies , pumpkin pie , and pumpkin muffins too!
Why You’ll Love This Vegan Pumpkin Bread
As you can tell from the fact I’ve been making this pumpkin chocolate chip bread for years and years, it’s one of my favorites. And I expect it will become one of yours too!
- Perfect combination of pumpkin and chocolate. Pumpkin + chocolate is a seriously underrated flavor combination, if I do say so myself. This pumpkin bread with chocolate chips offers the perfect balance of the two flavors.
- Incredibly moist. Pumpkin puree not only adds flavor to this bread but it also helps to ensure that it stays super moist, as do the other ingredients like vegan oil and butter.
- Quick and easy. The prep time on making this is just 25 minutes and you can easily be enjoying a warm slice from the oven in just over an hour.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- All purpose flour – You can use a gluten-free baking blend if you prefer.
- Baking powder & baking soda
- Fine sea salt
- Spices – Cinnamon and pumpkin pie spice give this vegan pumpkin bread the incredible flavor.
- Pumpkin puree – Be sure to use plain pumpkin puree and not pumpkin pie filling, which is already spiced and sweetened.
- Sugar – You can use coconut sugar , brown sugar or cane sugar.
- Coconut oil – The oil will need to be melted for this recipe. (I love coconut oil for baking because it yields a tender crumb, but you can use olive oil! If using coconut oil, use refined to remove the coconut flavour.)
- Vegan milk
- Vanilla extract
- Chocolate chips – To keep the chocolate chips from sinking to the bottom of the batter, toss them in 2 teaspoons of flour.
How to Make Vegan Chocolate Chip Pumpkin Bread
Like all quick bread recipes, this one is easy and fast! Here’s what you’ll need to do:
- Prepare. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with nonstick spray or vegan butter.
- Make the batter. Whisk together the dry ingredients. In a separate bowl, mix the sugar, pumpkin, and oil then add the milk and vanilla. Add the dry ingredients, one cup at a time, on low speed until combined. Fold in the chocolate chips.
- Bake. Transfer the batter to the bread pan. Bake for 45 to 50 minutes, until a toothpick comes out with no batter or moist crumbs.
Tips for Success
- Using homemade pumpkin puree. You can use homemade pumpkin puree in this recipe, but if it appears more watery than canned pumpkin, you’ll need to drain off the excess liquid. Line a fine mesh sieve with a nut milk bag or paper towels and let the pumpkin sit for about 30 minutes before continuing with the recipe.
- Making gluten-free bread. If you choose to make this pumpkin bread with a gluten-free baking blend, make sure it has xanthan gum in it. Without this, the bread will be crumbly.
- Mixing the batter. It’s always important not to over-mix quick bread. For this recipe, 2 minutes after the wet and dry ingredients are added together is enough.
How to Store
Once it has cooled completely, wrap your pumpkin chocolate chip bread bread in plastic wrap. Then store it as directed below:
- Room temperature. This vegan pumpkin bread will stay fresh at room temperature for up to 3 days.
- Refrigerator. You can also store the loaf in the fridge for up to 5 days.
Can I Freeze This Recipe?
Yes, you can store your pumpkin bread with chocolate chips in the freezer for up to 2 months. To prevent freezer burn, I recommend wrapping it in plastic wrap, then either wrapping it in a layer of foil or popping the loaf in a freezer bag. Let the bread sit on the countertop overnight to thaw before serving.
More Pumpkin Desserts To Try
- Vegan Pumpkin Swirl Cheesecake Brownies
- Pumpkin Granola
- Pumpkin Cupcakes
- Vegan Pumpkin Cheesecake
Ingredients
- 2 ⅓ cups all purpose flour , or gluten free flour ( 284 g) This comes out to exactly 2 ⅓ cups (for the 1:1 gluten free baking flour – I used Bob’s Red Mill* check notes for using alternative
- 2 teaspoons baking powder , ( 9.6 g)
- ½ teaspoon baking soda , ( 3 g)
- ½ teaspoon fine sea salt , ( 2.8 g)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree , ( 244 g)
- 1 cup sugar , ( 200 g) coconut sugar, brown sugar or cane sugar or other granulated sugar
- ⅓ cup oil , ( 80 g) melted
- ½ cup + 2 tablespoons vegan milk , ( 150 mL)
- 2 teaspoons vanilla extract
- ½ cup vegan chocolate chips , tossed in 2 teaspoons flour
Equipment
- Loaf Pan This is my favourite full duty loaf pan!
- Kitchen Scale
Instructions
- Preheat oven to 350°F/180°C. Grease a 9×5 loaf pan.
- In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps.
- In a standing mixer, mix the sugar, pumpkin puree, and oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute until fully combined.
- Add the dry ingredients mix one cup at a time into the wet ingredients on a medium to low speed until it’s all combined. Don’t over mix – up to 2 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
- Stir in the chocolate chips with a spatula. “Pour” batter into the loaf pan.
- Bake for 45-50 minutes. The loaf is finished when a knife or tester comes out clean (except for maybe some chocolate on it). Enjoy friends!
Notes
- Instructions 2.7 ounces (75.67g) vegan cream cheese, bring to room temperature 2 tablespoons + 2 teaspoons (38g) vegan butter sticks, bring to room temperature (1.3 ounces) ⅓ teaspoon vanilla extract or vanilla paste Pinch of sea salt 1 cup to 1⅓ cups of powdered sugar, sifted (120g for 1 cup, 160g for 1⅓ cups) 2 tablespoons + 1 teaspoon cornstarch, sifted (10.67g) Instructions In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated. Add in the vanilla extract or paste and the pinch of salt. Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar cup at a time until the frosting has reached the desired thickness. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. You can apply it immediately to a cooled pumpkin bread, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
Vegan Chocolate Chip Pumpkin Bread
Equipment
- Loaf Pan This is my favourite full duty loaf pan!
- Kitchen Scale
Ingredients
- 2 ⅓ cups all purpose flour or gluten free flour ( 284 g) This comes out to exactly 2 ⅓ cups (for the 1:1 gluten free baking flour - I used Bob’s Red Mill* check notes for using alternative
- 2 teaspoons baking powder ( 9.6 g)
- ½ teaspoon baking soda ( 3 g)
- ½ teaspoon fine sea salt ( 2.8 g)
- 1 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree ( 244 g)
- 1 cup sugar ( 200 g) coconut sugar, brown sugar or cane sugar or other granulated sugar
- ⅓ cup oil ( 80 g) melted
- ½ cup + 2 tablespoons vegan milk ( 150 mL)
- 2 teaspoons vanilla extract
- ½ cup vegan chocolate chips tossed in 2 teaspoons flour
Instructions
- Preheat oven to 350°F/180°C. Grease a 9x5 loaf pan.
- In a mixing bowl, add the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice ingredients and whisk together to remove any lumps.
- In a standing mixer, mix the sugar, pumpkin puree, and oil until partially combined for about 1 minute. Add in the milk and vanilla extract and combine for another minute until fully combined.
- Add the dry ingredients mix one cup at a time into the wet ingredients on a medium to low speed until it’s all combined. Don’t over mix - up to 2 minutes while using your spatula to scrape down is enough. The batter will be VERY thick.
- Stir in the chocolate chips with a spatula. “Pour” batter into the loaf pan.
- Bake for 45-50 minutes. The loaf is finished when a knife or tester comes out clean (except for maybe some chocolate on it). Enjoy friends!
Video
Notes
- Instructions 2.7 ounces (75.67g) vegan cream cheese, bring to room temperature 2 tablespoons + 2 teaspoons (38g) vegan butter sticks, bring to room temperature (1.3 ounces) ⅓ teaspoon vanilla extract or vanilla paste Pinch of sea salt 1 cup to 1⅓ cups of powdered sugar, sifted (120g for 1 cup, 160g for 1⅓ cups) 2 tablespoons + 1 teaspoon cornstarch, sifted (10.67g) Instructions In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated. Add in the vanilla extract or paste and the pinch of salt. Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar cup at a time until the frosting has reached the desired thickness. Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge. You can apply it immediately to a cooled pumpkin bread, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!
Nutrition
Vegan Chocolate Chip Pumpkin Bread https://jessicainthekitchen.com/vegan-chocolate-chip-pumpkin-bread/ November 24, 2021
This Easy Vegan Quiche is perfect for your breakfast or brunch! The eggy tofu filling is loaded with burst tomatoes, sweet caramelised onions, sautéed mushrooms, and spinach, then baked in a flaky, buttery crust.
After making these quiche muffin cups , I wanted more quiche love in my life. This is only natural, because vegan quiche is one of those recipes that works as a template—you make it once, and you want to make it again and again with different combinations of ingredients each time.
As you can see from the photos, this recipe looks just like traditional quiche, but what you can’t see is that it also tastes like quiche and has the same baked egg texture. To accomplish this, you have to go all-in on the seasonings. Don’t skimp! And to get the tofu to absorb the seasonings you add, you need to press it, which releases the liquid so the sponge-like tofu can soak up the flavour of the other ingredients.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Firm tofu – Don’t use soft and don’t use extra-firm! You need firm tofu to make quiche.
- Coconut oil – Or another oil you like to cook with.
- Red onion
- Mushrooms
- Fresh spinach
- Garlic
- Cherry tomatoes
- Almond milk – Or another plant-based milk you have on hand. Just make sure it’s unsweetened!
- Nutritional yeast
- Sea salt
- Black pepper
- Turmeric – This gives the tofu an eggy color.
- Dried or fresh chives
- Baking powder
- Vegan parmesan – This is optional, as the nutritional yeast will add a cheesy flavour.
- Kala namak – This is a black salt that adds an eggy sulphur flavour to vegan egg dishes.
- Flaky pie crust – Here’s my recipe for vegan gluten-free pie crust , my regular pie crust or you can use store-bought.
More Add-In Ideas
- Artichokes, broccoli, zucchini, bell peppers, or leftover vegetables
- Vegan meats like sausage or bacon
- Fresh herbs
- Shredded vegan cheese
How to Press the Tofu
For this recipe, I recommend using a light touch when pressing the tofu. If you have a tofu press , don’t push it down all the way. If you’re using the books and paper towel method (wrap a tofu block in a few layers of paper towels or a kitchen towel then press with books), only press the tofu for about 5-10 minutes.
How to Make Vegan Quiche
If you want to get a head start on your quiche, you can cook the vegetables up to 2 days in advance. Then, you’ll only need to prepare the tofu filling and crust!
Prepare. Preheat your oven to 375°F. Press the tofu and dust a 9-inch pie dish with flour.
Bake the crust. Pre-bake the pie crust for 10 minutes, then set aside until later.
Caramelise the onions. Melt a tablespoon of coconut oil in a skillet set over medium-high heat. Stir in the onions and lower the heat to medium. Cook the onions for at least 15 minutes, or longer for a deeper color and sweeter flavour.
Cook the rest of the veggies. Add the remaining tablespoon of coconut oil, along with the tomatoes, garlic, and mushrooms. Increase the heat to medium-high and sauté the vegetables for about 15 minutes, or until the tomatoes are beginning to break down. Season with salt and pepper, then stir in the spinach and cook until it’s wilted. Remove from heat.
Make the tofu filling. Combine the tofu, almond milk, nutritional yeast, sea salt, black pepper, turmeric, baking powder, vegan parmesan, and kala namak in a blender . Blend on high until the mixture is smooth.
Assemble. Transfer the vegetables to the prepared pie crust. Pour the tofu mixture over the veggies and stir to combine.
Bake . Place the quiche in the oven and bake for 35 to 40 minutes, or until the crust is golden brown and the filling is set. Cool for 10 minutes, then slice and serve.
Tips for Success
Here are some tips for a perfect vegan quiche:
- Use refrigerated tofu. Don’t use the shelf-stable silken kind! While silken tofu can be used to make vegan quiche, I developed this recipe for the refrigerated, water-packed variety.
- Cook off the liquid. When you’re cooking the vegetables, you want to make sure the liquid has completely cooked off. This prevents a soggy crust and soupy quiche filling.
- Test for doneness. You want the center of the quiche to be firm and spring back when you press gently.
How to Store
Wrap the quiche in the baking dish or transfer it to an airtight storage container and refrigerate it for up to 3 days. Reheat it in a 350ºF oven until it’s warmed through, or you can warm it up in your microwave.
Can This Recipe Be Frozen?
Yes, you can freeze a whole quiche or freeze leftovers for later. Wrap it well or place it in an airtight storage container; freeze for up to 2 months. Thaw the frozen quiche in the refrigerator overnight, then warm it up in a 350ºF oven or in the microwave.
Ingredients
- 1 lb block firm tofu , lightly pressed*
- 2 tablespoons oil , any oil
- ½ large red onion , sliced, then chopped in half (or diced)
- 1 cup halved cherry tomatoes
- 4 cloves garlic , minced
- ¾ cup mushrooms , chopped or thinly sliced (272g), I used a mix of shiitake and baby Bella mushrooms
- Salt and pepper to taste , for the veggies
- 2 cups fresh spinach , chopped or whole
- 1 cup vegan milk , any one works, ensure it is unsweetened
- 3 tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- ¼ teaspoon black pepper
- 1/4 teaspoon turmeric , for colour
- 2 teaspoons dried chives , or 1 1/2 tablespoons freshly chopped chives
- ½ teaspoon baking powder
- 1 tablespoon vegan Parmesan cheese , optional
- ¼ teaspoon black salt , kala namak – totally optional**
Instructions
- Preheat oven to 375°F/190°C. Begin to press your tofu and set aside until you are ready for it. Lightly dust your 9 inch pie dish.
- Pre-bake pie crust for 10 minutes. Set aside to cool fully.
- In a large pan over medium high heat, heat 1 tablespoon of the coconut oil. Add in the onions and stir to combine. Lower heat to medium and stir the onions for 15 minutes (you could even go up to 30 minutes depending on the time you have if you want to further caramelise them, stirring often).
- Add in the extra tablespoon of coconut oil and the tomatoes, garlic and mushrooms, bring heat back up to medium high and sauté for 15 minutes, until tomatoes are slightly broken down. Season with salt and pepper to taste. Add in the spinach and sauté for another two minutes until it is wilted. Remove from heat and set aside.
- In a high powered blender, add the tofu, vegan milk, nutritional yeast, sea salt and black pepper, turmeric, chives, baking powder and vegan parmesan. If you have any kala namak, add it now. Blend on high until everything is completely smooth and there are no lumps, anywhere from 40 seconds to 2 minutes depending on your blender. I blended mine twice to ensure this.
- Add the filling to the pre-baked pie crust. Pour the tofu mixture over the lightly, and lightly stir them both together to combine.
- Bake for 35 to 40 minutes until the top is golden brown and the quiche is cooked through.
- Allow to cool for about 10 minutes, then cut into and serve. Enjoy!
