This Vegan Pumpkin Bread is perfect for the fall season or any time of year. It's warm-spiced, with a tender crumb, and it's loaded with pumpkin flavor. Plus, it's easy to make and calls for simple ingredients.
Preheat oven to 350 ° F (177 ° C). Line a loaf pan (8.5 x 4.5) with parchment paper (9X5 will work too).
In a large mixing bowl, add the flour, baking soda, baking powder, pumpkin spice, and salt. Whisk to combine.
In a medium mixing bowl, add the pumpkin, brown sugar, cane sugar, oil, juice, and vanilla. Whisk well to combine.
Add the wet ingredients into the dry and fold with a spatula until just combined. Don't overwork the batter. The batter should be very thick.
Pour mixture into loaf pan, then gently spread it out evenly with a spatula. Sprinkle the top with chocolate chips. Place on the center rack in your oven. Bake for 60-65 minutes or until a toothpick comes out clean (check in 3 places). Small crumbs are ok, just not wet batter.
Remove from oven and let the loaf cool for 10-15 minutes before transferring it to a cooling rack. Let the loaf completely cool before cutting. Enjoy!
Notes
All-Purpose Flour - for accurate results, do not scoop the flour with a measuring cup directly from the flour container. Instead, aerate the flour first, then scoop it out of the container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour. Adding too much flour can alter the final results.
Orange Juice - this adds extra moisture that lightens up the crumb and adds a subtle citrusy flavor. You can also use pear or apple juice. If you don't have juice, you can use any non-dairy milk.
Topping Ideas: sprinkle about ¼ cup of raw pepitas, chopped walnuts, or pecans on top right before the loaf goes in the oven.
Add-In Ideas: add about ½ cup of chopped pecans or walnuts, raisins, or dried cranberries. Stir and fold them in gently right after you combine the batter.