Vegan Pumpkin Chocolate Chip Bread Recipe
This Vegan Pumpkin Chocolate Chip Bread is a moist, flavorful loaf perfect for autumn or any time you crave a cozy treat. Made with pumpkin puree, warm spices, and studded with refined sugar-free chocolate chips, this recipe combines wholesome ingredients like spelt flour and flaxseed for added nutrition. It’s completely plant-based and uses oat milk and natural sweeteners for a healthy yet indulgent experience. Easy to prepare and baked in the oven, it makes a delightful snack or breakfast option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree (canned)
- 3/4 cup oat milk
- 1/2 cup + 2 tablespoons coconut sugar
- 3 tablespoons maple syrup
- 2 tablespoons ground flaxseed
- 2 tablespoons oil (olive oil used, any liquid oil works)
Dry Ingredients
- 2 cups spelt flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
Add-ins
- 1/2 cup chocolate chips (refined sugar-free)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the pumpkin bread.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, oat milk, coconut sugar, maple syrup, ground flaxseed, and oil until fully incorporated and smooth.
- Mix Dry Ingredients: Add the spelt flour first to the wet mixture, then sprinkle the pumpkin pie spice, baking powder, salt, and baking soda over the top. Mix gently until you have a thick batter with no visible flour streaks, being careful not to overmix.
- Fold in Chocolate Chips: Stir in half of the chocolate chips using a spatula, folding gently to evenly distribute them throughout the batter. Reserve the remaining chocolate chips to sprinkle on top later.
- Prepare the Loaf Pan: Lightly grease a loaf pan or line it with parchment paper. Pour the batter into the pan and spread it evenly with a spatula. Top the batter with the remaining chocolate chips for extra chocolatey goodness.
- Bake: Place the loaf pan in the preheated oven and bake for 55-65 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Bread: Remove the bread from the oven and allow it to cool in the pan for 15-20 minutes. Then transfer the loaf onto a wire rack to cool completely. For best texture, wait until fully cooled before slicing, though it can be enjoyed warm.
Notes
- Make sure to use refined sugar-free chocolate chips to keep the recipe healthier and consistent with vegan guidelines.
- Ground flaxseed works as an egg substitute, providing binding and moisture to the bread.
- Spelt flour adds a nutty flavor and is a good alternative to regular wheat flour, though it still contains gluten.
- If you want a nut-free version, ensure your chocolate chips do not contain nuts.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For enhanced pumpkin flavor, feel free to add a pinch more pumpkin pie spice.
Keywords: vegan pumpkin bread, chocolate chip pumpkin bread, dairy-free pumpkin bread, spelt flour bread, healthy pumpkin bread, autumn recipes
