Embrace cosy autumn days with this lightly spiced, fluffy and divinely squidgy vegan pumpkin chocolate chip bread. A lovely autumn treat!

Filled with warm and cosy pumpkin spice flavours and rich chocolate chips this pumpkin chocolate chip bread is the perfect sweet treat for these chilly autumn days.

I’ve made so many things lately with pumpkin puree, I truly hope you’re as here for all the autumn/pumpkin spice recipes as I am?  As I’ve made each one, I say to myself THIS is my new favourite.  But to be honest, I love them all and they’re pretty much on repeat around here right now.

This cake though – it’s good for breakfast, an afternoon treat or dessert with a dollop of ice cream (especially if the cake is warm!)

Homemade Pumpkin Spice Blend:

I tend to blend my own pumpkin spice mix as I like it a little more nutmeggy and a lot less gingery than anything bought.  I also make a batch of it rather than repeatedly having to open all the little pots come pumpkin spice season!  I use equal quantities of nutmeg and cinnamon, then half that but also equal quantities of ginger and allspice.   So for example 4 tablespoons each of cinnamon and nutmeg and 2 tablespoons each of ginger and allspice.  Keep in a labelled and lidded jar for all your autumn baking needs!

How to make pumpkin chocolate chip cake:

First up you’ll need pumpkin puree.  If you can’t get hold of pumpkin puree in a can, it’s SO easy to make your own.  Grab a pumpkin, slice in half and remove the seeds.  Place the pumpkins cut side down on a tray and pop in the oven preheated to 180 Fan / 200 C / 400 F / Gas 6.  Roast for 45-60 minutes.  They’re done once the skin easily pulls away from the flesh.  Leave them until they’re cool enough to handle, peel away and discard the skin then blitz the flesh in a food processor until smooth.

Don’t worry about having a tonne of pumpkin puree – this stuff freezes wonderfully!  Or check out these other pumpkin recipes.  Oh and the dogs love it too!

To make the cake start by mixing together the plant milk and apple cider vinegar.  This effectively turns the milk into buttermilk, which gives vegan baking a lovely richer flavour.  Set that aside while you weigh out the dry ingredients.

In a large bowl mix together the flour, sugars, baking powder, bicarb and cornflour.

Whisk the pumpkin puree into the milk then stir all of that into the bowl of dry ingredients, mixing well.  Stir up from the bottom of the bowl so you catch any flour ‘pockets’.

Stir in the chocolate chips then pour the batter into your prepared tin.  I’ve used a 2lb loaf tin that I’ve brushed with a little butter and dusted with flour then laid a strip of parchment across to help lift the cake out of the tin.

Cooking the pumpkin cake:

Bake for 50-60 minutes.  Test the cake by inserting a cocktail stick in the centre of the cake.  If it comes out clean with no raw cake clinging to it the cake is done.  Otherwise return to the oven and repeat the process until the cake is cooked.

Allow the pumpkin cake to cool in the tin for 10 minuted before lifting out onto a wire rack to cool completely.  Though I thoroughly recommend slicing and eating at least some of this heavenly spiced cake while it’s still warm.  Nothing (NOTHING) beats fresh from the oven cake.  Except bread.  Or maybe cookies.

Storing this pumpkin spice cake:

Once cooled keep in an airtight container at room temperature.  As it’s just me these days I freeze a lot of the cake I make (even if I could eat it all within a couple of days) and this is another one that freezes really well.  I portion the cake up, wrap a couple of slices together in foil and freeze.  Defrost at room temperature for a few hours.

This cake is also lovely warmed in the microwave for a few seconds and wonderful this way served with a little vegan cream or dollop of ice cream.  Yum 😉

Looking for even more vegan pumpkin recipes?  Try these:

Vegan Pumpkin pancakes

Pumpkin risotto

Pumpkin dinner rolls

Pumpkin soup

Pumpkin spice pull apart bread

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