Vegan Pumpkin Chocolate Chip Bread
Warm spices, rich pumpkin, and pools of melted chocolate — this loaf is the kind of thing that makes your whole kitchen smell like autumn. The batter comes together in two bowls, and a simple flaxseed-and-water mixture stands in perfectly for eggs, giving the bread a moist, tender crumb without any animal products. Coconut oil and plant-based milk keep everything rich and cohesive, so you'd never guess a single dairy or egg ingredient was missing. Vegan chocolate chips folded in at the end mean every slice has that irresistible sweet contrast against the cinnamon, ginger, and nutmeg. The loaf bakes low and slow until deeply golden, and the parchment sling makes getting it out of the pan completely foolproof. With 10 generous slices per loaf, it's an easy win for meal prep, a weekend brunch spread, or gifting to someone who deserves something homemade.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the bread
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 cup pumpkin puree
- ¾ cup organic cane sugar
- ⅓ cup coconut oil, melted and cooled
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- ¾ cup vegan chocolate chips
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides, so you can lift the loaf out cleanly.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!