Chocolate Chip Pumpkin Bread
A simple, dairy-free, healthy bread that combines pumpkin puree and chocolate chips into a moist, spiced vegan loaf perfect to share with the family any time of day.
Servings 10 Slices
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup pumpkin purée
- 1 tbsp pumpkin spice or to taste
- 4 flax eggs
- ½ cup milk of choice almond milk recommended
- 1 tsp baking soda
- 1 tsp vanilla extract
- ⅓ cup maple syrup
- ¾ cup dark chocolate chips
- Pinch of sea salt
Instructions
- Place all ingredients, except chocolate chips, into a high-speed blender or food processor and blend well.
- Gently stir in the chocolate chips using a spoon or spatula until evenly mixed.
- Pour the mixture into a loaf pan lined with parchment paper. A 9 x 5 inch loaf pan with parchment paper is recommended, but any available size you have will do.
- Sprinkle more chocolate chips on top for extra richness and texture.
- Bake at 180°C or 350°F for 30–35 minutes or until a skewer comes out clean.
- Let the loaf cool in the pan for 15 minutes before slicing. Top with flaky salt if you like, then serve and enjoy!
Notes
Serving Suggestions and Pairings
Turn your plant-based pumpkin bread into a feel-good feast with these tasty pairings that bring joy in every bite. Try out these pairings and serving options for a better chocolate chip pumpkin bread experience:- Spread with almond butter: Creamy richness takes dairy-free pumpkin bread to the next level.
- Pair with no‑dairy yogurt: Tart and cool contrast adds freshness.
- Drizzle extra maple syrup: Light sweetness enhances the pumpkin’s earthy notes.
- Serve with chai tea: Spice-filled drink complements autumn flavours beautifully.
- Add warmed fruit compote: Intensifies the cosy, comforting feel.
Tips and Upgrades for the Perfect Plant-Based Pumpkin Bread
Do you want to make your plant-based pumpkin bread even better? These swaps and serving tricks make every slice a treat. Check out these alternatives and effective hacks:- Let the batter cool first. If using a low-speed blender, let the batter cool before adding chocolate chips so they don’t melt.
- Gluten-free goodness. No gluten? No worries. Swap regular flour with a 1:1 gluten-free blend or use gluten-free oats.
- Choose your chips. Use either dairy-free or regular chocolate chips, depending on what’s in your cupboard or your diet.
- Crunch it up. Out of chocolate chips? Add chopped walnuts or pecans instead for texture and a nutty surprise.
- Storage tip. Keep your loaf fresh by storing it in an airtight container for 4 days, or freeze it for later joy.
Frequently Asked Questions
- Can I make this chocolate chip pumpkin bread gluten-free? Yes, just use a 1:1 gluten‑free flour blend instead of plain flour. Texture may vary, but it bakes well and tastes deliciously moist and spiced.
- How do I know when it’s done? Insert a skewer in the centre. If it comes out clean or with a few moist crumbs (not batter), it’s ready. If it browns too fast, tent with foil.
- Can I freeze this vegan pumpkin loaf? Definitely. Slice, wrap each portion in film and foil, then freeze for up to 3 months. Defrost overnight or warm gently in a 150 °C oven