Easy Pumpkin Chocolate Chip Bread (With Streusel!)
This Easy Pumpkin Chocolate Chip Bread is a cozy, fall-ready twist on classic quick breads. It's soft, moist, made with spelt flour, rich pumpkin purée, and packed with melty, plant-based chocolate chips. A delicious and easy-to-make streusel makes it irresistible. Perfect for breakfast, snacks, or dessert, and made with simple ingredients—vegan, refined sugar-free, oil-free, and nut-free.
Equipment
- 1 Loaf pan
Ingredients
Dry Ingredients
- 2 cups spelt flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ½ cup plant-based chocolate chips I like using mini
- 1 tablespoon ground flaxseed
Wet Ingredients
- ¾ cup coconut sugar
- 1 tablespoon vanilla extract
- ⅓ cup unsweetened soy milk
- ¼ cup unsweetened applesauce
- 15 oz pumpkin puree
- 2 teaspoons apple cider vinegar
- 3 tablespoons water
Crumble Topping
- ½ cup maple crystals or coconut sugar
- 1 teaspoon cinnamon
- ½ cup spelt flour
- 1–2 tablespoons water adjust as needed for texture
- 3 tablespoons Sunbutter No Sugar Added Sunflower Seed Butter
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Lightly grease a loaf pan or line it with parchment paper.
Prepare the Dry Mix
- In a large bowl, whisk together the spelt flour, baking powder, baking soda, sea salt, ground flaxseed, and chocolate chips.
Mix the Wet Ingredients
- In a separate bowl, combine the coconut sugar, vanilla extract, soy milk, applesauce, pumpkin purée, apple cider vinegar, and water. Stir until smooth.
Combine Wet and Dry
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Prepare the Crumble Topping
- In a small bowl, mix all crumble ingredients together until you reach a crumbly texture. Add water one teaspoon at a time as needed to achieve a slightly sticky consistency.
Assemble the Bread
- Pour the batter into the prepared loaf pan and evenly spread the crumble mixture on top.
Bake
- Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, loosely tent with foil halfway through baking.
Cool and Serve
- Let the bread cool in the pan for 10–15 minutes (do not skip this step), then transfer to a wire rack to cool completely before slicing.
Tried this recipe?Let us know how it was!