Easy Pumpkin Chocolate Chip Bread (With Streusel!)

This Easy Pumpkin Chocolate Chip Bread is a cozy, vegan quick bread with a naturally moist texture, thanks to spelt flour and pumpkin purée. Sweet chocolate chips and a streusel crumble make it the perfect fall treat for breakfast, snacks, or sharing with friends.

During pumpkin season, I'm in a pumpkin-baking mood. From Healthy Pumpkin Muffins to Pumpkin Baked Oats, I definitely make good use of either fresh or a whole can of pumpkin puree. This time, I wanted a soft pumpkin bread that's moist, tender, and full of cozy pumpkin flavor. I am thrilled to share this recipe with you. I'm using Spelt flour to give the loaf a hearty yet tender texture, and I couldn't resist the chocolate chips for those pockets of sweetness in every bite. The streusel crumble comes together with one of my favorite pantry staples, Sunflower Seed Butter from Sunbutter. It adds the perfect rich, nutty topping that ties everything together. It's simply perfect with a cup of coffee or as a treat to share. Let's bake!

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Ingredients To Make The Best Vegan Pumpkin Bread:

This vegan quick bread comes together with simple ingredients that can be found at any grocery store, and it's perfect for pumpkin season. Don't let the list intimidate you. Once you've gathered everything, it all quickly comes together, and before you know it, you have the perfect pumpkin bread on your table.

• Spelt Flour: Spelt is an ancient grain with a nutty flavor and slightly sweet taste, resulting in a tender, soft texture for pumpkin bread. I use Bob's Red Mill spelt flour for consistent results, and it works beautifully in both the bread and the streusel topping. Leftovers can be used to make my Vegan Spelt Flour Banana Bread.
• Pumpkin Purée: Canned or homemade pumpkin purée lends this loaf its rich pumpkin flavor and a moist texture without the need for extra oil. Using a whole can of pumpkin puree is an easy way to ensure this bread turns out perfectly every time.
• Plant-Based Chocolate Chips: Sweet pockets of chocolate throughout the bread add indulgence without overpowering this vegan pumpkin loaf.
• Baking Powder & Baking Soda: These help the loaf rise while keeping it soft and tender.
• Sea Salt: Balances the sweetness and enhances the overall flavor of the bread.
• Coconut Sugar: A natural sweetener that enhances the fall flavor and caramel notes in the bread, while keeping it refined sugar-free.
• Flax Egg: Used as a vegan egg replacement to hold the bread together.
• Vanilla Extract: Adds depth and enhances the pumpkin flavor, making every bite taste warm and comforting. I prefer the Mexican vanilla extract, which I also use in my Easy Vanilla Bean Cookies, for a rich vanilla flavor. I use it in the pumpkin bread batter and to make the streusel.
• Soy Milk: Provides creaminess to the batter without using dairy.
• Applesauce: Adds moisture and natural sweetness, keeping this loaf tender.
• Apple Cider Vinegar: Reacts with the baking soda to create lift, giving this quick bread a light and airy texture.
• Maple Crystals: I use some to make the streusel because they add the perfect amount of sweetness and a slight caramel note. But feel free to stick with coconut sugar.
• Cinnamon: Gives a warm, cozy spice flavor to the topping.
• Water: Just enough to form clumps; use sparingly depending on humidity.
• Sunbutter: The star for making the topping. It adds a rich, nutty element without any nuts. Stock up on this wonderful pantry staple and make my Creamy Vegan Sunbutter Hot Chocolate next.

See the recipe card for quantities.

How To Make It: 

I promised you a super-easy pumpkin chocolate chip bread, so let me show you how ridiculously easy it is.

• 1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the spelt flour, baking powder, baking soda, sea salt, and stir in the plant-based chocolate chips.
• 2. Combine the Wet Ingredients: In a separate medium bowl, mix coconut sugar, vanilla extract, soy milk, applesauce, pumpkin purée, and apple cider vinegar until smooth.
• 3. Bring it Together: Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
• 4. Make the Streusel: In a small bowl, combine the streusel ingredients (spelt flour, maple crystals or coconut sugar, Sunbutter, cinnamon, vanilla extract, and water as needed). Slowly incorporate water until the mixture has a crumbly texture. Set aside.
• 5. Assemble and Bake: Pour the pumpkin bread batter into a prepared loaf pan, spreading it evenly. Sprinkle the crumble on top. Bake in a preheated oven until a toothpick inserted into the center of the cake comes out clean.  
• 6. Cool & Enjoy: For best results, let the bread cool for at least 10 minutes in the pan, then transfer to a wire rack. Slice into individual slices and enjoy!

Top Tips: 

• Room Temperature Ingredients: Use room-temperature wet ingredients (like soy milk and applesauce) for even mixing and a soft, tender pumpkin bread.
• Don't Overmix: When combining the wet and dry ingredients, fold gently. Overmixing can make the bread dense rather than moist and tender.
• Add Water Gradually for the Topping: Add 1-2 teaspoons and start with 1 teaspoon at a time until the mixture forms small, cohesive clumps. Too much water will make it soft and gooey instead of crumbly.
• Streusel Consistency: The topping should resemble coarse crumbs, not a paste. If it's too sticky, add a tiny pinch of spelt flour to dry it out.
• Even Streusel Distribution: Sprinkle the streusel evenly over the batter so each slice gets a bit of the rich topping.

Variations And Substitutions:

• Milk Swap: Use almond milk or coconut milk if you don't have soy milk.
• Chocolate: Use dark chocolate chips for a richer flavor.
• Spices: Add pumpkin pie spice for a bolder fall flavor.

Storage:

• Keep at room temperature in an airtight container for up to 5 days.
• Freeze individual slices wrapped in plastic wrap and aluminum foil for longer storage.

Equipment Needed:

• Prepared Loaf Pan: To bake this vegan pumpkin bread recipe.
• Large and Small Mixing Bowls: For combining the ingredients.
• Wire Rack: For cooling the pumpkin bread.
• Measuring Cup and Spoons: For accurate measuring.
• Whisk or spatula: For combining and stirring in.

Recipe FAQs:

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