Choco Chips Pumpkin Bread (Vegan)

The best recipe for Choco Chip Pumpkin bread | Eggless, Vegan Pumpkin Bread recipe with Choco chips and magical Nutella Swirls

About the Recipe

Moist, delicious bursting with flavours, here is an easy Eggless Pumpkin Bread recipe. This one is going to be your family favourite especially the kids, as it has their favourite chocolate chips and Nutella swirls in every bite.

Though there are lot of fruits and vegetables that are freshly produced in Fall. Pumpkins, Apples dominate the food scenes from pies, cookies breads. Various varieties of squash comes next for hot savory and comforting dishes.

Pumpkins are mainly associated with the Fall Celebrations and it signifies the New Beginnings or New Life.

When it's Fall, we all love to use Pumpkin in our recipes.

The Magic of Fall

Fall in USA and many other countries is mainly the Harvest season. Stores are laden with the fresh produce of Apples, Pumpkin, various varieties of Squash , Brussels Sprouts, Cranberries , Cabbage, Sweet Potatoes, turnips and many other fruits and vegetables rich in Vit. C, beta-carotene, which prepare the body increase the immunity to face the coming winters.

It was fall season when I first came to USA, there were colors everywhere, colors on trees, different colored vegetables too like the purple corn, purple yams, endless varieties of apples and of course big and humongous pumpkins!! Everything was so magical all around us!! We were also very much intrigued by the beautiful big and small pumpkins decorated outside the homes and porches.

Reading more about it I came to know through various online sources that the tradition actually started in Ireland , Scotland and England and the immigrants from these countries brought the tradition of picking, decorating and making pumpkin dishes to North America.

Ingredients for Vegan Pumpkin Bread with Choco chips

Pumpkin Puree- To make this eggless bread you can use store bought canned pumpkin puree or homemade puree . Baking aisle is full with the fresh batch of Pumpkin puree for cakes, breads, pies.

Click here for Homemade Pumpkin Puree Recipe

Egg Substitutes- Chia seed gel and buttermilk are used as substitutes for egg. I like to use Chia gel along with buttermilk for baking in cakes (Chai Spiced Whole Wheat Apple Cake) and breads, as it makes the bakes soft and moist and also adds the nice crunch of anti-oxidant rich Chia seeds.

Buttermilk- The recipe is for Vegan Pumpkin bread so use, Almond Milk and Apple Cider Vinegar for vegan buttermilk. If there are no dietary restrictions, then you can use dairy milk.

Pumpkin Spice- Adds to the warm and comforting flavour. Also gives rich nice aroma.

Flour- I have used Whole Wheat flour(WWF), you can also use All-purpose Flour(APF) or Maida or a mix of both as per your preference. With WWF the bread is more dense than the one baked with APF.

Sweetener- It is better use organic and raw sugar like coconut/jaggery/raw cane sugar. Also, we like moderate sugar on the lesser side in desserts so I have used 1/2 cup of Coconut Sugar. You can add 3/4 Cup Sugar if you like sweeter cakes and breads. You can also use castor sugar or brown sugar.

Choco chips and Nutella- All kids love Choco Chips and Nutella and so do mine. Use Dairy-free Vegan Choco Chips in the recipe. Once in a while I add it in my cakes and breads or muffins.

There's another my kid's favourite recipe with Nutella Nutella Banana Milk Shake with the goodness of bananas and Nutella or bake these mini brownie dessert cups for kids party of treats!!

I have used Nutella and Choco-chips in the recipe, these balance out the sugar content in bread. You can skip Nutella if you want plain Pumpkin Bread.

For more crunch you can add nuts in batter or add on top layer with Choco chips.

How to make Vegan Choco Chip Pumpkin Bread

• Preheat oven at 350ºF or 180ºC.
• Sieve together Whole Wheat flour, Baking Soda, Baking Powder and Pumpkin Spice.
• Make Chia gel with 1 tbsp of Chia Seeds in 1/4 cup of water or almond milk( or any plant based for vegans).
• Make Buttermilk, add 1 tbsp of Apple Cider Vinegar to 1/2 Cup of almond milk.

• In a bowl or mixing cup, add and mix oil, coconut sugar(or any other organic sweetener).
• Add pumpkin puree and mix in oil sugar mix and transfer it to the flour mix.

• Also, add chia gel and buttermilk to the flour. Mix and fold the batter lightly. Do not beat the batter too much as wheat will develop gluten and baked bread will be hard.
• Add almond milk, to batter if the batter is on drier side. It should be of thick dropping consistency.
• Transfer half of the batter to loaf pan, then spread Nutella on it, spread the remaining half on Nutella layer. Sprinkle Choco chips .
• Bake in preheated oven for 45-50 minutes at 350ºF or 180ºC.
• Check the doneness with tooth-pick test. Insert a tooth pick in the center of the baked bread. It should come out with little crumbs or clean. If batter sticks to it and the top of bread is brown, cover the bread with aluminum foil. Bake for another 10 minutes and leave the loaf tin in oven for next 10 minutes.
• Leave bread on wire rack, and cut when it cools completely.

More recipes with Pumpkin

Shelf Life and Storage

This Eggless Pumpkin bread stays good for about a week at room temperature and 15-20 days in refrigerator. Though it may get a bit drier after 3-4 days.

Store in an air tight container.

Kids love to take this for snack time in school and even love to have it with a warm glass of hot chocolate. I and hubby love it with our evening Chai or Coffee!!

More healthy quick breads, cakes and muffins

Dates and Walnut Muffins, Zucchini and Carrot Chocolate Nut Bread, Double Chocolate Banana Bread, Chocolate Mawa Thandai Muffins, Whole Wheat Chocolate Chip Cake , Chocolate Cherry and Hazelnuts Cake(with Coconut Flour), Fudgy Almond Chocolate Cake, Vegan and Gluten-free Fruit Cake, Eggless Banana Bread, Eggless Christmas Fruit Cake, Eggless Lemon and Blueberry Cake, Eggless Ragi Banana Chocolate Cake, Double Chocolate banana Cake

Recipe Card

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