This vegan pumpkin bread is a delicious way to celebrate fall. It's bursting with sweet chocolate chips and spices, and super easy to make!
- 1 cup canned pumpkin puree
- ⅔ cup unsweetened non-dairy milk
- ⅓ cup canola oil (or baking oil of choice)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup organic granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon powdered ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- 1 ¼ cups vegan chocolate chips
- ¼ cup organic brown sugar
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Preheat the oven to 350°F and lightly oil a 9-inch loaf pan.
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Stir the pumpkin, milk, oil, and vanilla together in a small bowl or liquid measuring cup.
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Stir the flour, sugar, baking powder, soda, cinnamon, ginger, nutmeg, cloves, and salt together in a large mixing bowl.
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Pour the pumpkin mixture into the flour mixture and stir just until the ingredients are fully blended. The batter will be thick.
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Fold in the chocolate chips.
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Transfer the batter to the prepared loaf pan and smooth out the top with a spoon. Sprinkle the brown sugar evenly over the batter.
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Bake the loaf until a toothpick or small knife inserted in the center comes out clean, about 1 hour.
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Place the loaf pan on a cooling rack. Allow it to cool before removing it from the pan and slicing.