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Home » All Recipes » Choco Chips Pumpkin Bread (Vegan)

Choco Chips Pumpkin Bread (Vegan)

Sep 16, 2019 | Last Updated: Oct 8, 2023 | by Swati

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

Table of Contents
  • About the Recipe
  • The Magic of Fall
  • Ingredients for Vegan Pumpkin Bread with Choco chips
  • How to make Vegan Choco Chip Pumpkin Bread
  • More recipes with Pumpkin
  • Shelf Life and Storage
  • More healthy quick breads, cakes and muffins
  • Recipe Card
  • Nutella Swirl Pumpkin Choco Chips Bread
    • For Chia Gel
    • For Buttermilk

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.

Fall magic

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.
Eggless Pumpkin bread with Choco Chips

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Make Pumpkin Puree for your favourite Pumpkin recipes from scratch at home. How to make Pumpkin Puree
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Healthy Gluten-free Eggless Pumpkin Muffins Recipe
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Learn how to make Pumpkin Dal | Pressure Cooker Recipe Pumpkin Dal , Vegan and Gluten-free
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U.P Style Kaddu ki Subzi Recipe | Learn how to make Bhandara Style Kaddu Ki Subzi | Sweet and Tangy Pumpkin Stir Fry in Indian flavours.
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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

Choco Chips Pumpkin Bread

Recipe Card

Choco Chips Pumpkin Bread

Nutella Swirl Pumpkin Choco Chips Bread

Swati
Eggless, Vegan, made with Whole Wheat Flour Pumpkin bread with the goodness of Pumpkin Puree, Nutella and Choco chips.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Cuisine American

Ingredients
  

  • 1½ Cup Whole Wheat Flour
  • ½ Cup Pumpkin Puree
  • ½ Cup Nutella
  • ¼ Cup Choco Chips
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½-1 tsp Pumpkin Spice
  • 1/2 Cup Coconut Sugar/Brown Sugar use 3/4 cup if you like more sweeter bakes
  • ¼ Cup Olive Oil or any other odurless plant oil

For Chia Gel

  • 1 tbsp Chia Seeds
  • ¼ Cup Water/Almond Milk

For Buttermilk

  • 1 tbsp Apple Cider Vinegar or any synthetic Vinegar
  • ½ Cup Almond Milk any plant based milk

Instructions
 

  • Preheat oven at 350ºF or 180º C.
  • 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 the batter to a loaf pan , lined with parchment paper or lightly oiled and dusted with flour.
  • Bake in preheated oven for 45-50 minutes at 350ºF or 180ºC.
  • Check the doneness with toothpick test. 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 aluminium 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.

Notes

You can use dairy milk in place of Plant based milk, if not following veganism or lactose intolerance.
Castor Sugar can be used instead of Coconut Sugar. Use 3/4 Cup or adjust as per your preference.
All purpose Flour/Maida can also used in place if Whole Wheat Flour or can use 50:50 ratio.
In case you do not have Pumpkin Spice, use a mix of powdered cloves, Cinnamon powder, ginger powder or even try Garam masala!!
Keyword Fall recipes, Pumpkin
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Do try this Vegan Choco chips Pumpkin bread with Nutella Swirls and let me know your feedback. I will be happy to hear from you whenever you make these.

Also, whenever you try the recipe, I will love to hear/share your feedback or any queries in the comment section below. I will try to answer your queries as soon as possible.

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Thanks for stopping by!! Keep coming back!!

Swati

 

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Reader Interactions

Comments

  1. Lifestyle of a Foodie

    September 28, 2019 at 11:07 pm

    goodness!! I am obsessed with both nutella and pumpkin so I gotta try out this awesome recipe!!

    Just finished with my own small batch pumpkin donuts and I can't get enough!!

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    • Swati

      September 29, 2019 at 10:26 pm

      Thanks, stopping by. Your Pumpkin donuts looked so addictive!!

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      • Lifestyle of a Foodie

        October 04, 2019 at 10:50 am

        Thank you !

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  2. Renu Agrawal Dongre

    September 23, 2019 at 10:33 am

    Swaty I like the fact that the nutella is sandwiched in between. Kids would love to see a layered bread with chocolate in between. Love the colour and the texture of the bread.

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  3. Vasusvegkitchen

    September 22, 2019 at 12:09 pm

    Pumpkin choco chip bread looks very delectable, it's been long time I did not baked. Your's Nutella swirl bread using Chia gel makes me very tempting, will try it soon.

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  4. Preethi Prasad

    September 22, 2019 at 1:44 am

    Such a interesting recipe Swati. Love the use of chia gel as an egg replacer is lovely idea. I am in love this nutella swirl pumpkin choco chip bread.

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  5. sizzlingtastebuds

    September 19, 2019 at 1:18 am

    your second picture with the colours of Fall is so beautiful Swati !! the vegan pumpkin bread filled with delicious Nutella is making me want to bake some...

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    • Swati

      September 20, 2019 at 5:22 pm

      Thanks Kalyani...it's the colors that made the pic beautiful!! Glad you liked it!!

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      Reply
  6. mayurisjikoni

    September 18, 2019 at 7:46 am

    Looking at your first photo Swaty makes me want to be in that part of the world for Fall. Such beautiful colors. Adding Nutella to a pumpkin choco chip bread, wow, that must have tasted so good. Love the generous sprinkle of chocolate chips on top too.

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  7. The Girl Next Door

    September 17, 2019 at 12:12 am

    What a wonderful recipe! Love the sound of it - can imagine how delicious this bread would taste with the pumpkin puree and chocolate chips going in!

    I so want to cook with pumpkins now, and to get my hands on some pumpkin pie spice. 🙂

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  8. poonampagar

    September 16, 2019 at 11:22 pm

    Pumpkin bread with Nutella and chocochips is a scrumptious treat Swaty ! You have made it so healthy with whole wheat flour and coconut sugar. Use of chia gel as an egg replacer sounds interesting !

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Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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Swati Malik

A passionate foodie, food blogger.. blogging about my food experiences, and food stories.. Love to click pics and cook for my loved ones. Aham Bhramasmi!!

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