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Close-up of a slice of vegan pumpkin chocolate chip bread showing moist texture and melted chocolate chips under warm lighting.

Vegan Pumpkin Chocolate Chip Bread Slice

This Vegan Pumpkin Chocolate Chip Bread is soft, moist, and rich in pumpkin spice flavor. Every bite is filled with melty chocolate chips — perfect for breakfast, snacks, or cozy fall mornings.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: dinner, lunch
Cuisine: American
Calories: 230
Ingredients Method

Ingredients
  

  • 250 g pumpkin purée about 1 cup
  • 200 g all-purpose flour 1 ½ cups
  • 150 g brown sugar ¾ cup
  • 60 ml vegetable or coconut oil ¼ cup
  • 80 ml plant milk ⅓ cup – almond, oat, or soy
  • 1 tbsp ground flaxseed + 3 tbsp warm water flax egg
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp pumpkin pie spice or cinnamon + nutmeg
  • ¼ tsp salt
  • 100 g vegan chocolate chips ½ cup
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.
  2. In a small bowl, mix flaxseed and warm water. Let it sit for 5 minutes.
  3. In a large bowl, whisk together pumpkin purée, sugar, oil, plant milk, vanilla, and flax egg.
  4. Add flour, baking powder, baking soda, salt, and pumpkin spice. Stir until just combined.
  5. Fold in chocolate chips.
  6. Pour into the loaf pan, smooth the top, and sprinkle extra chips.
  7. Bake for 55–60 minutes, or until a toothpick comes out clean with a few moist crumbs.
  8. Cool 15 minutes in the pan, then transfer to a rack before slicing.