Vegan Chocolate Chip Dessert Bread
This chocolate chip dessert bread is tender, lightly sweet, and loaded with mini vegan chocolate chips. It’s made with simple pantry ingredients and a quick dairy-free buttermilk trick that keeps the crumb soft and fluffy. Perfect for slicing, sharing, and sneaking bites straight from the pan.
Ingredients & why they matter
Soy milk + apple cider vinegar
This creates a quick vegan “buttermilk.” It adds tenderness and helps the bread rise nicely.
All-purpose flour
Gives the loaf structure while keeping it soft and sliceable.
Baking powder + baking soda
The lift team. Together they give the bread a nice, even rise.
Salt
Balances the sweetness and keeps the flavor from falling flat.
Sugar
Sweetens the loaf and keeps the texture moist.
Unsweetened yogurt (plant-based)
Adds moisture and softness without making the bread heavy.
Vanilla extract
Brings that warm bakery flavor that makes sweet breads taste complete.
Mini vegan chocolate chips
Mini chips spread more evenly through the loaf so you get chocolate in every bite. We divide them so some go inside and some go on top, because visuals matter and extra chocolate never hurts.
How to make chocolate chip dessert bread
Preheat your oven to 350°F. Lightly grease a loaf pan or line it with parchment paper for easy removal.
In a measuring cup or small bowl, stir together the soy milk and apple cider vinegar. Let it sit for about 5 minutes until slightly thickened, that’s your vegan buttermilk.
In a large mixing bowl, whisk together the flour, baking powder, salt, and baking soda until evenly combined.
In a separate bowl, whisk the sugar, yogurt, vanilla, and the prepared milk mixture until smooth.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Don’t overmix, stop when you no longer see dry flour. The batter will be thick.
Fold in ¾ cup of the mini chocolate chips, saving the rest for the top.
Spread the batter into your prepared loaf pan and smooth the top. Sprinkle the remaining chocolate chips over the surface and lightly press them in.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean (melted chocolate is fine, wet batter is not).
Let the bread cool in the pan for about 15 minutes, then lift or turn out and cool completely before slicing, if you can wait that long.
Vegan Chocolate Chip Dessert Bread
Ingredients
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup sugar
- ¼ cup unsweetened plant-based yogurt
- 1 teaspoon vanilla extract
- 1 cup mini vegan chocolate chips divided
Instructions
- Preheat oven to 350°F. Grease or parchment-line a standard loaf pan.
- In a small bowl or measuring cup, combine soy milk and apple cider vinegar. Stir and let sit 5 minutes to curdle and thicken slightly.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda until fully blended.
- In another bowl, whisk the sugar, yogurt, vanilla extract, and the prepared milk mixture until smooth and fully combined.
- Add the wet ingredients to the dry ingredients. Stir gently with a spatula until just combined and no dry pockets remain. Do not overmix.
- Fold in ¾ cup of the mini chocolate chips, distributing them evenly through the batter.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Sprinkle the remaining ¼ cup chocolate chips over the surface and lightly press them into the batter.
- Bake for 45–55 minutes, checking at 45. The loaf is done when a toothpick inserted in the center comes out clean or with melted chocolate only.
- Cool in the pan for 15 minutes, then remove and cool fully on a rack before slicing for the cleanest cuts.
