There is a funny story behind this warm and chocolatey vegan pumpkin bread. A few weeks ago, I went up to visit my family’s farm in Georgia. It was one of those perfect fall days and I was craving something freshly baked, chocolatey, and pumpkin-y. I decided to create a new vegan chocolate pumpkin bread recipe for everyone. I mixed all of the ingredients together in a bowl and baked it in the oven. About halfway through baking my vegan pumpkin bread … I realized I had forgotten to add the vegan butter to the batter. Oops! When it was done baking, we couldn’t believe how good it was! Everyone gobbled it up and no one could tell that I forgot the butter. The first bread was so delicious, we couldn’t resist trying it again with vegan butter this time! You guessed it, even better with the vegan butter!! While vegan butter does make everything better … honestly, they were both so delicious that we could hardly tell the difference! Both versions are listed below.
Here are some tips for this vegan chocolate pumpkin bread recipe:
If you want more easy and healthier vegan recipes, be sure to order a copy of my cookbook, Easy Low-Cal Vegan Eats! It is a collection of 60 brand new recipes from breakfast, lunch, dinner, dessert, soups, salads, and more!
AuthorJillianRatingDifficultyBeginner
You only need one bowl to make this moist and delicious vegan chocolate pumpkin bread. It's family friendly vegan recipe everyone will love!
Yields12 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins
Vegan Chocolate Pumpkin Bread
1
Preheat the oven to 375
2
In one bowl, mix the pumpkin puree, oat milk, melted vegan butter, maple syrup, cocoa powder, baking powder, baking soda, cinnamon, vanilla, nutmeg, cloves, and salt together. Add the flour and mix the batter until smooth. Fold in the vegan chocolate chips.
3
Transfer the batter into a greased metal loaf pan. Option to sprinkle a few more chocolate chips on top. Bake for about 40 minutes or until the loaf has completely risen. Allow it to rest and cool before slicing and serving.
In one bowl, mix the pumpkin puree, oat milk, melted vegan butter, maple syrup, cocoa powder, baking powder, baking soda, cinnamon, vanilla, nutmeg, cloves, and salt together. Add the flour and mix the batter until smooth. Fold in the vegan chocolate chips.
3
Transfer the batter into a greased metal loaf pan. Option to sprinkle a few more chocolate chips on top. Bake for about 40 minutes or until the loaf has completely risen. Allow it to rest and cool before slicing and serving.
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