Vegan Pumpkin Bread with Dark Chocolate and Walnuts

Finally, Fall is here and it is time to whip up the warm spices, festive flavors and whisk some pumpkin puree into my favorite recipes.

I am honest when I tell you that this is the first time that I have experimented with “the pumpkin puree factor’ and I have been thrilled with the experience and of course the taste. From google searches, Pinterest and to Instagram posts, the food world is brimming with the fun, color, flavors, and benefit of using pumpkin and pumpkin spices in the fall-festive food preparation marathon and there is no reason why I wouldn’t jump into it. 🙂

And so here goes my first fall pumpkin recipe for the season and yes, I am so excited… 😀


Vegan and makes 1 loaf/serving

Dry Ingredients used:

  • 1 cup plain flour and 3/4 cup of whole wheat flour
  • 2 tsp of baking powder
  • 1 tsp baking soda
  • 1 cup brown sugar
  • 2 tsp of  pumpkin spice powder
  • 1/4 tsp of salt
  • 4 tbsp of chopped walnuts
  • 1/4 cup of dark chocolate chips

Wet Ingredients used:

  • 1/2 cup + 4 tbsp of any non-dairy milk. The silk soya milk is my personal favorite.
  • 1/4 cup vegetable oil
  • 1 tbsp vinegar or lemon juice
  • 1 1/8 cup pumpkin puree

To Make:

  • Preheat your oven to 365 F
  • In your mixing bowl, sift and add the dry ingredients and mix them well.
  • Now to this, add the wet ingredients one by one. The pumpkin puree does take a while to blend into the mixture. So you need to be patient here and wait for the batter to be smooth and lump free.
  • Now mix in the chopped walnuts and the chocolate chips reserving some for the topping and pour it into a lined loaf pan.
  • Add the kept aside chocolate and walnut topping and place the loaf tin into the oven for 40-45 mins or until it clears the toothpick test.
  • Let it cool for another 15-20 mins before removing it from the pan and then allow it to completely cool down before you dig into this sumptuous bread.  If you can resist the flavors and the excitement you could well store this in your refrigerator for the upcoming 5-6 days. 😀


  1. This recipe is an inspiration from one of my favorite vegan food blogger
  2. And I used my own homemade pumpkin puree to avoid added sugar. Will post a recipe of that one too, in my next blog.
  3. If you wish you can also add dried cherries, berries or even a ripe banana to this recipe to make it more wholesome. 🙂

I would love to know your ideas for this fall feasting season and a feedback or two would make my day. 🙂

Till then ‘Happy Fall Cooking’ ❤





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