Eggless pumpkin bread with pecans and chocolate chips is a delightful autumn treat! Get ready to tickle your tastebuds with this carefully crafted vegan quick bread recipe. Pumpkin puree adds a rich flavor and tender texture. The subtle sweetness of coconut sugar, and the warming essence of pumpkin pie spice both capture the essence of fall while chopped pecans and vegan chocolate chips add flavor and crunch to complete this mouthwatering ensemble. Get ready for a slice of indulgence, embodying the true spirit of the season in every moist bite – all made without eggs or dairy!
I used to struggle with making vegan quick bread recipes. I found that they were either too dry, too dense, or just didn’t cook all the way through! Then I discovered that if I let go of my idea that vegan quick bread needs to raise high like non-vegan quick bread does, I found I could make the most delicious sweet bread recipes!
I find it's best to not mess with fancy methods or ingredients when making vegan quick bread. Just understand that the vegan bread possibly won't be as you might expect. But the texture with be perfect and flavor delicious! My favorites are maple walnut bread, banana bread with chocolate chips, and the simple sweet/tart flavor of cranberry walnut bread.
This vegan Pumpkin bread is a delightful treat because the rich, earthy flavor of pumpkin adds a warm and comforting essence. The pumpkin pie spice infuses a cozy aroma and the coconut sugar gives it the perfect balance of sweetness. Its moist and tender texture completes the experience, making each bite a deliciously satisfying indulgence.
Ingredients needed to make eggless pumpkin bread
Well, we won’t need eggs! We use pumpkin puree instead for a rich flavor and moisture. Read on to learn what you will need to make your own vegan pumpkin bread egg-free and dairy-free.
- all-purpose flour – You need to sift the flour before measuring or use the “lighten and level method” (see the blog post below in step 2).
- baking powder – Baking powder is the only ingredient we use that will help with the rising. Please make sure yours is super fresh!
- coconut sugar
- pumpkin pie spice, salt, and vanilla extract
- coconut oil – Extra virgin coconut oil will give a slightly coconutty flavor while refined coconut oil has no flavor. I honestly can’t taste the coconut flavor in this recipe when I use extra virgin coconut oil. If you are offended by a slight coconut flavor then use refined coconut oil. Just make sure to use the type of coconut oil that solidifies at cool temperatures. This helps with the texture of the bread.
- brewed coffee – If I know I am making this pumpkin quick bread later on, I brew a little extra coffee that morning so I’ll have some to use. Using coffee adds an underlayer of flavor. You can use instant (prepared) coffee, decaf coffee, or just use water if you are not a coffee drinker at all.
- pumpkin puree – use pure pumpkin puree – not the canned prepared pumpkin pie mix. You can make your own pumpkin puree.
- chopped pecans – use walnuts if you prefer or leave them out if you are allergic to nuts.
- vegan chocolate chips – I like the Enjoy Life brand which I can get at the grocery store or on Amazon (affiliate link). If you are not vegan then use any chocolate chips you’d like.
How to make eggless pumpkin bread with chocolate chips
The exact ingredients with measurements can be found in the recipe card below along with more concise abbreviated instructions. Read on for more details, tips, and tricks so that you will feel confident making this recipe.
Step 1: Getting started
Brew or otherwise make the coffee. The coffee doesn’t have to be hot when you use it so you can even use the coffee left in your coffee maker from earlier in the day. If you aren’t a coffee drinker you can buy instant coffee packets or even use water with a little bit of coffee extract. OR just use water. But do know that coffee adds a lovely depth of flavor to this recipe.
Melt the coconut oil in the microwave if it isn’t already melted from sitting in your hot kitchen. It is important to use coconut oil that will solidify in cool temperatures for the best tender sweet-bread texture. You can use refined coconut oil or extra virgin coconut oil. Be aware that extra virgin coconut oil gives a slight coconut flavor. (The slight coconut flavor does not bother me at all!)
Preheat the oven to 350° and either spray a 9″x5″ bread pan with oil or place a piece of parchment paper in the baking pan. Cut the corners and tuck the parchment paper so that goes up to cover the sides.
Chop the pecans if you did not buy them pre-chopped. I like to use this handy chopper for quick and easy chopping. It doesn’t use electricity and cleans up easily!
Step 2: Measure the flour
It’s hard to get an accurate measurement of flour by just cramming the measuring cup into a bag of flour and then pulling it out full of compacted flour to use. You’ll end up using too much flour if you do it that way and your pumpkin loaf will be dry and heavy.
Instead, either sift the all-purpose flour and then spoon it into the measuring cup or do the “lighten” method which is how my grandmother taught me to measure flour when I baked.
Start by stirring the flour around in the top of the bag to “lighten” it. Then take a smaller measuring scoop than the one you are measuring into and gently scoop out some flour out of the bag without pressing down on the lightened flour.
Sprinkle the flour into the measuring cup (again, with an effort to NOT pack it into the measuring cup). Repeat a few times until the flour is just over the top of the measuring cup you are using to measure the flour. Take a knife and swiftly run it across the top to remove the excess.
When I measure two cups of flour (as I do in this recipe), I measure into a one-cup measuring cup and do it again to get a total of two cups.
Step 3: Combine the dry ingredients
In a medium bowl, combine the measured flour, coconut sugar, baking powder, pumpkin pie spice, and salt. Stir to evenly distribute. Set aside. You will be adding the dry ingredients to the wet ingredients later.
Step 4: The wet ingredients
Use a large bowl for the wet ingredients because you will be adding the combined dry ingredients to the combined wet ingredients. In a large bowl, combine the coffee, pumpkin puree, coconut oil, and vanilla extract. Whisk everything together until it is smooth.
If the coconut oil begins to solidify in the cool ingredients, heat everything for about 30-60 seconds in the microwave and stir it together. Everything should be nice and liquidy before proceeding to the next step.
Step 5: Combine the dry ingredients with the wet ingredients
Stir the flour mixture into the wet mixture until just mixed. Do not overmix! Overmixing will lead to overdeveloping the gluten and might give you a less-than-tender loaf. Fold in the chopped pecans and chocolate chips.
Steps 6 and 7: Bake the vegan pumpkin bread
Pour the mixed batter into the prepared loaf pan and spread the top until even. Bake for 40-50 minutes in your 350° preheated oven until a skewer inserted comes out clean. Check at 40 minutes!
Last steps: Cooling, cutting, serving, and saving
Allow the cooked bread to rest in the pan for about 20 minutes before gently turning the loaf pan onto a cooling rack. If you aren’t patient (because I’m not patient), go ahead and cut into the pumpkin loaf – but be aware that it will probably fall apart!
This vegan pumpkin loaf will cut better once it’s completely cooled! Serve right away (the day of) for the best flavor, or save in an airtight container or baggie in the fridge for a few days. It’s super delicious and I hope you enjoy it as much as we do!
The printable recipe card
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Eggless Pumpkin Bread with Pecans and Chocolate Chips
Ingredients
- 2 cups all purpose flour sifted before measuring, see blog post
- 1 Tablespoon baking powder
- ¾ cup coconut sugar
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon salt
- ¼ cup coconut oil melted, see notes
- ½ cup coffee
- ¾ cup pumpkin puree
- 1 tsp vanilla extract
- ½ cup chopped pecans
- ½ cup vegan chocolate chips
Instructions
- Preheat oven to 350° F. Grease well or line a 5” x 9” loaf pan with parchment paper. Brew the coffee if you don't already have some prepared. Melt the coconut oil and chop the pecans (if you didn't buy them prechopped).
- Measure the flour by either sifting first and then gently scooping into a measuring cup or by using the "lighten" method. (See the blog post.
- In a medium bowl, combine flour, coconut sugar, baking powder, pumpkin pie spice, and salt. Stir to evenly distribute. Set aside.
- In a large bowl, combine the coffee, pumpkin puree, coconut oil, and vanilla extract. Whisk until smooth. If the coconut oil begins to solidify in the cooler ingredients, heat everything for about 30-60 seconds in the microwave.
- Stir the flour mixture into the wet mixture until just mixed. Do not overmix! Fold in the chopped pecans and chocolate chips.
- Pour into the prepared loaf pan and spread until even.
- Bake for 40-50 minutes until a skewer inserted comes out clean. Check at 40 minutes!
- Allow to cool for at least 20 minutes before removing from the pan.
- Best served the same day. Can be stored in the fridge if tightly covered for up to 3 days. Serve at room temperature.
