Vegan Garlic Parmesan Dinner Rolls

These soft, fluffy cheese-stuffed Vegan Garlic Parmesan Dinner Rolls are the perfect accompaniment to any holiday meal. The buttery garlic rub on the top is out of this world!

Sometimes there are no words to describe a recipe, but we food bloggers still have to do our best to try. I mean, just look at these dinner rolls—the pictures say it all! You can see the buttery topping, the bits of garlic, the fresh herbs, the golden brown exterior, and you instantly know that these rolls are going to be fantastic.

And fantastic they are!

As if they weren’t mouthwatering enough as-is, you have the option of stuffing your dinner rolls with vegan cheese to make them even more irresistible. You don’t have to do this, but I totally recommend it, because the only thing better than a pillowy, garlicky dinner roll is a pillowy, garlicky dinner roll stuffed with melty plant-based cheese. (And yes, there are vegan cheeses that melt beautifully!)

While I developed this recipe with holiday dinners in mind, you can make a batch and freeze them for later so you can enjoy homemade dinner rolls for a weeknight dinner, too. You might even want to make a meal out of these dinner rolls alone! No judgment here—they are that good.

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.

For the rolls:

• All purpose flour
• Granulated sugar or liquid such as maple syrup or agave – This is what feeds the yeast ; it doesn’t make the recipe sweet.
• Instant yeast – Here’s how to test yeast to make sure it’s still good.
• Sea salt
• Vegan milk – Use any kind you like.
• Vegan butter, olive oil, or any oil – Here’s how to make your own vegan butter .
• Fresh parsley
• Vegan Parmesan cheese – I always use my own recipe because it takes 5 minutes, but you can by storebought too.
• Minced garlic
• Shredded vegan cheese – Any variety you like will work here, but make sure you choose a brand that melts well. Couple faves for melt – Nurishh, Miyokos, Violife, Follow Your Heart and Daiya. That way, when you pull apart the rolls, the cheese will stretch and ooze out. Yum!

For the garlic rub:

• Vegan butter
• Fresh parsley
• Minced garlic
• Vegan parmesan cheese

How to Make Vegan Garlic Parmesan Dinner Rolls

I promise – these are easier than you think. They just need time. You’ll need to allow some time to make these dinner rolls since they’re made with yeast and will need time to rise. Here’s how to make them:

Combine the dry ingredients. Whisk together the flour, sugar, yeast, and salt in the bowl of a stand mixer.

Add the butter and milk. Make a well in the centre of the dry ingredients and slowly add the warm milk and vegan butter. Mix together with a spatula until just incorporated and the dough looks shaggy. Fold in the minced garlic, vegan parmesan, and parsley.

Knead the dough. Use your dough hook to knead the dough for 5 to 6 minutes on the first or second speed. If the dough seems sticky, you can add up to 2 tablespoons of flour while kneading. The dough should be smooth, with slight dimples with a bit of tension formed.

Let the dough rise. Lightly grease the bowl with additional oil and place the dough ball back into it. Cover the bowl with a kitchen towel and let the dough sit for at least 2 hours to rise, until it doubles in size.

Form the rolls. Punch down the dough and fold over. Divide it into 15 portions and roll each into a ball. Use your fingers to pinch and pull the undersides to shape each ball. You can see exactly how to do this in my Instagram highlights!

Add the cheese. If you want to make cheese-stuffed rolls, measure 3/4 cup of shredded vegan cheese. Divide the mixture evenly over the 15 rolls. Slightly open the centre of each before you’re about to pinch and pull the undersides, then stuff the vegan cheese. Pinch and fold tightly.

Let the dough rise again. Grease a 9×13 baking pan with vegan butter and line up the rolls beside each other. Cover with a kitchen towel and let the rolls proof/rise for another hour. The dough balls will touch after rising, which is what you want! Begin preheating your oven to 400°F/200°C after 40 minutes so it’s warm and ready to go when the rolls are done rising.

Make the garlic rub. Combine the butter, parsley, minced garlic, and vegan parmesan and brush some of it over the tops of the rolls. (You’ll use the rest later.)

Bake. Place the pan in the oven and bake the rolls for 15 minutes. When the rolls are done, brush them with the rest of the garlic rub. You can let the rolls cool in the pan, or move them to a cooling rack once the garlic rub is soaked in. The rolls will soften after resting for about 15 minutes.

Tips for Success

If you haven’t made homemade bread or rolls with yeast before, these tips can help!

• Warming the milk. It’s best to use a thermometer so you can know precisely when the milk is warm enough. It should be somewhere between 110º and 120ºF. If you don’t have a thermometer, just know that the milk should be warm to the touch, but not hot. Too hot will kill your yeast.
• Letting the dough rise. If you live someplace cold, working with yeast can be tricky during winter! The dough needs to rise in a warm place, away from drafts. If your kitchen is chilly, place the dough in the oven with the pilot light on, which will provide enough residual heat for it to rise.
• Making evenly sized rolls. I like to weigh the dough, then take that number and divide it by 15. The resulting number will be the weight of each individual roll. Mine weighed about 48g-49g each, but definitely weigh your dough too.

How to Store

Store any leftover dinner rolls on your counter overnight, or tightly wrapped in the refrigerator for up to 3 days. You can heat them up in the microwave until warmed through, in the air fryer for about 3-5 minutes, or pop them in a 350ºF oven for about 10 minutes.

Can I Freeze This Recipe?

Yes, you can freeze these rolls too! Line the rolls up on a baking sheet once fully cooled. Place in your freezer and flash freeze for about an hour. Once the hour has passed, you can stack the rolls in a freezer safe bag so they won’t stick. To thaw, bring to room temperature or thaw overnight in the refrigerator, then lightly toast in your toaster oven, in a 350ºF oven for around 10 minutes or in your air fryer. They can be frozen for up to 2 months.

Ingredients

• 3 cups all purpose flour + extra for kneading , ( 360g )
• 2 tablespoons granulated sugar or liquid such as maple syrup or agave , ( 25g )
• 2 ¼ teaspoons instant yeast , about 1 packet
• 1 teaspoon sea salt
• 1 cup vegan milk , ( 240mL ) not hot – warm to touch ranging between 110 to 120°F
• ¼ cup melted vegan butter , ( 56g ) olive oil or any oil
• ¼ cup fresh parsley , chopped/diced
• 3 tbsp vegan Parmesan cheese
• 3 cloves minced garlic
• ¾ cup shredded vegan cheese

Garlic Rub for the top

• 6 tablespoons melted vegan butter , ( 84g )
• 1 tablespoons finely diced fresh parsley
• 2 cloves finely minced garlic
• 2 tablespoons vegan Parmesan cheese

Instructions

• In the bowl of a stand mixer, add the flour, sugar, yeast, and salt. Whisk the ingredients together.
• Create a well in the centre of the flour. Slowly add the warm milk and vegan butter to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
• Add in the minced garlic, vegan parmesan cheese and the fresh parsley. Using your dough hook, knead the dough for about 5-6 minutes on the first or second speed. The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.
• Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 2 hours on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
• Punch down the dough and fold over.
• Divide the dough into 15 equal balls and roll each into a ball. I like to weigh the dough, then split the figure into 15 for equally round balls. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video’d this for clarification! But you essentially want to make them as round as possible with the seam on the underside so it isn’t visible.
• This is OPTIONAL – but you can also add ¾ cup of vegan cheese into the centre of these balls. Split the mixture evenly over the 15 rolls. Slightly open the centre of each before you’re about to pinch and pull the undersides, then stuff slightly with some of the vegan cheese. Pinch and fold tightly, then proceed to the next time. This takes these rolls to another level.
• Grease a 9×13 container with some vegan butter lightly. Line up the balls evenly beside each other.
• Cover with a light kitchen towel and allow the balls to proof/rise for another 1 hour. The dough balls with touch – and you want them to!
• You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it’s ready when they’re done rising.
• Mix together the ingredients for your rub – your melted stick of butter, fresh parsley, minced garlic and vegan parmesan cheese. Using a silicone brush/pastry brush, brush about half of the mix over the rolls.
• Bake your rolls for 15 minutes in the oven. Remove, and immediately brush with the rest of the garlic rub for the top. You can leave them to cool mainly in the pan, or move them to a cooling rack to cool once the garlic rub is soaked in. The rolls soften completely after resting for about 15 minutes.
• Slice, tear, slather in butter, and enjoy!

Notes

These soft, fluffy cheese-stuffed Vegan Garlic Parmesan Dinner Rolls are the perfect accompaniment to any holiday meal. The buttery garlic rub on the top is out of this world!

Sometimes there are no words to describe a recipe, but we food bloggers still have to do our best to try. I mean, just look at these dinner rolls—the pictures say it all! You can see the buttery topping, the bits of garlic, the fresh herbs, the golden brown exterior, and you instantly know that these rolls are going to be fantastic.

And fantastic they are!

As if they weren’t mouthwatering enough as-is, you have the option of stuffing your dinner rolls with vegan cheese to make them even more irresistible. You don’t have to do this, but I totally recommend it, because the only thing better than a pillowy, garlicky dinner roll is a pillowy, garlicky dinner roll stuffed with melty plant-based cheese. (And yes, there are vegan cheeses that melt beautifully!)

While I developed this recipe with holiday dinners in mind, you can make a batch and freeze them for later so you can enjoy homemade dinner rolls for a weeknight dinner, too. You might even want to make a meal out of these dinner rolls alone! No judgment here—they are that good.

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.

For the rolls:

• All purpose flour
• Granulated sugar or liquid such as maple syrup or agave – This is what feeds the yeast ; it doesn’t make the recipe sweet.
• Instant yeast – Here’s how to test yeast to make sure it’s still good.
• Sea salt
• Vegan milk – Use any kind you like.
• Vegan butter, olive oil, or any oil – Here’s how to make your own vegan butter .
• Fresh parsley
• Vegan Parmesan cheese – I always use my own recipe because it takes 5 minutes, but you can by storebought too.
• Minced garlic
• Shredded vegan cheese – Any variety you like will work here, but make sure you choose a brand that melts well. Couple faves for melt – Nurishh, Miyokos, Violife, Follow Your Heart and Daiya. That way, when you pull apart the rolls, the cheese will stretch and ooze out. Yum!

For the garlic rub:

• Vegan butter
• Fresh parsley
• Minced garlic
• Vegan parmesan cheese

How to Make Vegan Garlic Parmesan Dinner Rolls

I promise – these are easier than you think. They just need time. You’ll need to allow some time to make these dinner rolls since they’re made with yeast and will need time to rise. Here’s how to make them:

Combine the dry ingredients. Whisk together the flour, sugar, yeast, and salt in the bowl of a stand mixer.

Add the butter and milk. Make a well in the centre of the dry ingredients and slowly add the warm milk and vegan butter. Mix together with a spatula until just incorporated and the dough looks shaggy. Fold in the minced garlic, vegan parmesan, and parsley.

Knead the dough. Use your dough hook to knead the dough for 5 to 6 minutes on the first or second speed. If the dough seems sticky, you can add up to 2 tablespoons of flour while kneading. The dough should be smooth, with slight dimples with a bit of tension formed.

Let the dough rise. Lightly grease the bowl with additional oil and place the dough ball back into it. Cover the bowl with a kitchen towel and let the dough sit for at least 2 hours to rise, until it doubles in size.

Form the rolls. Punch down the dough and fold over. Divide it into 15 portions and roll each into a ball. Use your fingers to pinch and pull the undersides to shape each ball. You can see exactly how to do this in my Instagram highlights!

Add the cheese. If you want to make cheese-stuffed rolls, measure 3/4 cup of shredded vegan cheese. Divide the mixture evenly over the 15 rolls. Slightly open the centre of each before you’re about to pinch and pull the undersides, then stuff the vegan cheese. Pinch and fold tightly.

Let the dough rise again. Grease a 9×13 baking pan with vegan butter and line up the rolls beside each other. Cover with a kitchen towel and let the rolls proof/rise for another hour. The dough balls will touch after rising, which is what you want! Begin preheating your oven to 400°F/200°C after 40 minutes so it’s warm and ready to go when the rolls are done rising.

Make the garlic rub. Combine the butter, parsley, minced garlic, and vegan parmesan and brush some of it over the tops of the rolls. (You’ll use the rest later.)

Bake. Place the pan in the oven and bake the rolls for 15 minutes. When the rolls are done, brush them with the rest of the garlic rub. You can let the rolls cool in the pan, or move them to a cooling rack once the garlic rub is soaked in. The rolls will soften after resting for about 15 minutes.

Tips for Success

If you haven’t made homemade bread or rolls with yeast before, these tips can help!

• Warming the milk. It’s best to use a thermometer so you can know precisely when the milk is warm enough. It should be somewhere between 110º and 120ºF. If you don’t have a thermometer, just know that the milk should be warm to the touch, but not hot. Too hot will kill your yeast.
• Letting the dough rise. If you live someplace cold, working with yeast can be tricky during winter! The dough needs to rise in a warm place, away from drafts. If your kitchen is chilly, place the dough in the oven with the pilot light on, which will provide enough residual heat for it to rise.
• Making evenly sized rolls. I like to weigh the dough, then take that number and divide it by 15. The resulting number will be the weight of each individual roll. Mine weighed about 48g-49g each, but definitely weigh your dough too.

How to Store

Store any leftover dinner rolls on your counter overnight, or tightly wrapped in the refrigerator for up to 3 days. You can heat them up in the microwave until warmed through, in the air fryer for about 3-5 minutes, or pop them in a 350ºF oven for about 10 minutes.

Can I Freeze This Recipe?

Yes, you can freeze these rolls too! Line the rolls up on a baking sheet once fully cooled. Place in your freezer and flash freeze for about an hour. Once the hour has passed, you can stack the rolls in a freezer safe bag so they won’t stick. To thaw, bring to room temperature or thaw overnight in the refrigerator, then lightly toast in your toaster oven, in a 350ºF oven for around 10 minutes or in your air fryer. They can be frozen for up to 2 months.

Ingredients

• 3 cups all purpose flour + extra for kneading , ( 360g )
• 2 tablespoons granulated sugar or liquid such as maple syrup or agave , ( 25g )
• 2 ¼ teaspoons instant yeast , about 1 packet
• 1 teaspoon sea salt
• 1 cup vegan milk , ( 240mL ) not hot – warm to touch ranging between 110 to 120°F
• ¼ cup melted vegan butter , ( 56g ) olive oil or any oil
• ¼ cup fresh parsley , chopped/diced
• 3 tbsp vegan Parmesan cheese
• 3 cloves minced garlic
• ¾ cup shredded vegan cheese

Garlic Rub for the top

• 6 tablespoons melted vegan butter , ( 84g )
• 1 tablespoons finely diced fresh parsley
• 2 cloves finely minced garlic
• 2 tablespoons vegan Parmesan cheese

Instructions

• In the bowl of a stand mixer, add the flour, sugar, yeast, and salt. Whisk the ingredients together.
• Create a well in the centre of the flour. Slowly add the warm milk and vegan butter to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
• Add in the minced garlic, vegan parmesan cheese and the fresh parsley. Using your dough hook, knead the dough for about 5-6 minutes on the first or second speed. The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.
• Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 2 hours on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
• Punch down the dough and fold over.
• Divide the dough into 15 equal balls and roll each into a ball. I like to weigh the dough, then split the figure into 15 for equally round balls. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video’d this for clarification! But you essentially want to make them as round as possible with the seam on the underside so it isn’t visible.
• This is OPTIONAL – but you can also add ¾ cup of vegan cheese into the centre of these balls. Split the mixture evenly over the 15 rolls. Slightly open the centre of each before you’re about to pinch and pull the undersides, then stuff slightly with some of the vegan cheese. Pinch and fold tightly, then proceed to the next time. This takes these rolls to another level.
• Grease a 9×13 container with some vegan butter lightly. Line up the balls evenly beside each other.
• Cover with a light kitchen towel and allow the balls to proof/rise for another 1 hour. The dough balls with touch – and you want them to!
• You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it’s ready when they’re done rising.
• Mix together the ingredients for your rub – your melted stick of butter, fresh parsley, minced garlic and vegan parmesan cheese. Using a silicone brush/pastry brush, brush about half of the mix over the rolls.
• Bake your rolls for 15 minutes in the oven. Remove, and immediately brush with the rest of the garlic rub for the top. You can leave them to cool mainly in the pan, or move them to a cooling rack to cool once the garlic rub is soaked in. The rolls soften completely after resting for about 15 minutes.
• Slice, tear, slather in butter, and enjoy!

Notes

Vegan Garlic Parmesan Dinner Rolls

Ingredients

• 3 cups all purpose flour + extra for kneading ( 360g )
• 2 tablespoons granulated sugar or liquid such as maple syrup or agave ( 25g )
• 2 ¼ teaspoons instant yeast about 1 packet
• 1 teaspoon sea salt
• 1 cup vegan milk ( 240mL ) not hot - warm to touch ranging between 110 to 120°F
• ¼ cup melted vegan butter ( 56g ) olive oil or any oil
• ¼ cup fresh parsley chopped/diced
• 3 tbsp vegan Parmesan cheese
• 3 cloves minced garlic
• ¾ cup shredded vegan cheese

Garlic Rub for the top

• 6 tablespoons melted vegan butter ( 84g )
• 1 tablespoons finely diced fresh parsley
• 2 cloves finely minced garlic
• 2 tablespoons vegan Parmesan cheese

Instructions

• In the bowl of a stand mixer, add the flour, sugar, yeast, and salt. Whisk the ingredients together.
• Create a well in the centre of the flour. Slowly add the warm milk and vegan butter to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
• Add in the minced garlic, vegan parmesan cheese and the fresh parsley. Using your dough hook, knead the dough for about 5-6 minutes on the first or second speed. The dough might be sticky at first, but you can add up to 2 tablespoons of flour while kneading to make it easier to manage. You want the end dough ball to be smooth, with slight dimples with a bit of tension formed.
• Lightly grease the bowl of the dough with some additional oil and place the dough ball back into the bowl. Cover the bowl with a kitchen towel and let it sit for at least 2 hours on the counter in a WARM area. If your kitchen is too cold, you can place it in your OFF oven with the pilot light on which will provide enough residual heat for it to rise. The dough should rise and double in size.
• Punch down the dough and fold over.
• Divide the dough into 15 equal balls and roll each into a ball. I like to weigh the dough, then split the figure into 15 for equally round balls. Using your fingers, pinch and pull the undersides to shape each ball round. Now would be a great time to check out my highlight on Instagram where I video’d this for clarification! But you essentially want to make them as round as possible with the seam on the underside so it isn’t visible.
• This is OPTIONAL - but you can also add ¾ cup of vegan cheese into the centre of these balls. Split the mixture evenly over the 15 rolls. Slightly open the centre of each before you’re about to pinch and pull the undersides, then stuff slightly with some of the vegan cheese. Pinch and fold tightly, then proceed to the next time. This takes these rolls to another level.
• Grease a 9x13 container with some vegan butter lightly. Line up the balls evenly beside each other.
• Cover with a light kitchen towel and allow the balls to proof/rise for another 1 hour. The dough balls with touch - and you want them to!
• You can also begin preheating your oven to 400°F/200°C within the last 20 minutes so it’s ready when they’re done rising.
• Mix together the ingredients for your rub - your melted stick of butter, fresh parsley, minced garlic and vegan parmesan cheese. Using a silicone brush/pastry brush, brush about half of the mix over the rolls.
• Bake your rolls for 15 minutes in the oven. Remove, and immediately brush with the rest of the garlic rub for the top. You can leave them to cool mainly in the pan, or move them to a cooling rack to cool once the garlic rub is soaked in. The rolls soften completely after resting for about 15 minutes.
• Slice, tear, slather in butter, and enjoy!

Video

Notes

Nutrition

Vegan Garlic Parmesan Dinner Rolls https://jessicainthekitchen.com/vegan-garlic-parmesan-dinner-rolls/ November 21, 2021

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!