We combined the beloved ingredients in pumpkin bread – creamy pumpkin puree, warm fall spices and a generous pour of vanilla – but omitted any dairy or eggs for a completely plant-based seasonal treat. Vegan dark chocolate chips stirred into the batter and scattered on top add extra flavor and texture. We found the pumpkin bread to be easiest to slice at room temperature, but feel free to enjoy a piece while it’s still warm if you can’t resist!
| Level: | Easy |
| Total: | 2 hr 50 min |
| Active: | 20 min |
| Yield: | 2 loaves |
Ingredients
- 3 3/4 cups all-purpose flour (see Cook’s Note)
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- One 15-ounce can pure pumpkin puree
- 1 1/2 cups vegan cane sugar
- 1 cup vegetable oil
- 6 tablespoons pure maple syrup
- 1 tablespoon fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1 cup vegan dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line two 9-by-5-inch loaf pans (metal or glass) with parchment paper, leaving a 2-inch overhang on the longer sides.
- Whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt in a medium bowl until combined.
- Whisk together the pumpkin puree, sugar, oil, maple syrup, lemon juice, vanilla extract and 1/4 cup plus 2 tablespoons water in a large bowl until smooth and well combined. Stir in the flour mixture until just combined, then fold in 3/4 cup of the chocolate chips until evenly dispersed. The batter will be thick.
- Transfer the batter evenly between the two prepared loaf pans, smoothing out each top into an even layer with a rubber spatula. Top each with the remaining 1/4 cup dark chocolate chips (2 tablespoons per loaf pan). Bake until the tops are golden brown and a toothpick inserted in the center of each comes out clean, about 1 hour 15 minutes.
- Let cool in the loaf pans on a wire rack, about 15 minutes. Use the parchment overhang to help lift the pumpkin bread out of the pans, then let cool completely on the wire rack, about 1 hour.
Nutrition Facts
| Calories | 397 |
| Total Fat | 19 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 0 milligrams |
| Sodium | 247 milligrams |
| Carbohydrates | 56 grams |
| Dietary Fiber | 2 grams |
| Sugar | 33 grams |
| Protein | 4 grams |
Reviews
So tasty! I used pecans instead of chips. Moist yet love the outer crust.
MORE vegan recipes, please!
I have this recipe and have been baking it for years. I use mini chocolate chips. They
distribute much better throughout the cake. It is a big hit whenever I bake them.
distribute much better throughout the cake. It is a big hit whenever I bake them.
This was fabulous. I made a few minor adjustments but the texture was moist and just the right amount of density. The spice balance was perfect and there was rich depth of flavor. Will definitely make again.
yum