This easy vegan pumpkin bread with chocolate is the most delicious way to use up any leftover pumpkin at this time of the year. A gluten-free chocolate pumpkin bread that's moist, comforting, and decadent, while still being good for you! What's not to love?
Vegan pumpkin loaf is a staple in our house at this time of the year. But I thought I'd mix things up a little today and add some chocolatey goodness into the mix!
It's a simple recipe that's loaded with nutrients and lovely fall flavours, and as it's naturally gluten-free, it won't leave you feeling heavy or bloated afterwards.
Incorporating vegetables into cakes and loaves is such a fun and delicious way to up your veggie intake for the day. And an easy way to get them into kids!
If you're after some more sneaky vegetables disguised as sweets recipes, try our sweet potato brownies, this delicious vegan carrot cake, or this avocado key lime pie!
Ingredients for Gluten-Free Chocolate Pumpkin Bread
- Oat flour - it's easy to make your own. Just pop your whole gluten-free oats into a blender or food processor and pulse a few times.
- Pumpkin puree - canned, or make your own (instructions below)
- Cacao powder - you can replace with cocoa powder if you wish, you'll just need to add a little more.
- Unsweetened almond milk - or your favourite plant based milk
- Liquid sweetener - such as maple syrup, date or rice syrup
- Coconut oil
- Vanilla extract
- Baking soda
- Baking powder
How to Make Pumpkin Puree
Now you can buy pumpkin puree, but honestly, it's super easy to make it yourself at home.
All you need to do is preheat your oven to 200C / 400F. Cut your pumpkin in half, take the seeds out and roast it until the flesh is soft and mushy (usually around 30-50 minutes depending on the size of your pumpkin).
Let it cool down slightly, peel off the skin and throw the softened flesh into a food processor and blend until smooth. Easy!
How to Make Vegan Chocolate Pumpkin Bread
Preheat oven to 180C / 355F and grease your bread/loaf pan with oil
Now mix all dry ingredients together and set them aside
Mix wet ingredients in a separate mixing bowl
Fold the dry ingredients in with the wet ingredients; being careful not to overmix the batter
Pour the batter into your bread/loaf pan and pop in the oven.
Bake for around 40 minutes or until a toothpick or knife comes out clean
Let it cool down on a cooling rack for at least 10 minutes before slicing
What to Serve with Healthy Pumpkin Chocolate Bread
I like to enjoy this pumpkin chocolate bread recipe just as it is with a warm cup of tea. But it's also delicious with a little nut butter for an added protein boost.
Variations on this Moist Gluten-Free Pumpkin Bread
- If you don't have pumpkin puree, you can also make this recipe with sweet potato or butternut squash!
- You can add some dark chocolate chips for an added chocolate hit.
- Or leave out the chocolate altogether for a simple vegan pumpkin bread.
How to Store Vegan Pumpkin Bread
If you have any of your gluten-free pumpkin loaf leftover, store it in an airtight container for up to a week. It doesn't need to be refrigerated.
If you want to freeze it, wrap it in plastic wrap before popping it into the freezer. Or cut it into individual slices and pop them into reusable ziplock bags for easy storage. The gluten-free pumpkin bread will last well in the freezer for up to 3 months.
From frozen, defrost it overnight on your countertop.
Other healthy bread recipes to try:
Healthy Chocolate Pumpkin Bread
A moist and delicious vegan chocolate pumpkin bread that's naturally gluten-free too!
- 3 cups oat flour (gluten-free oats pulsed few times in a blender or food processor)
- 1 heaped cup pumpkin puree (homemade or canned)
- 1 cup unsweetened almond milk or plant-based milk of your choice
- ½ cup cacao powder
- ½ cup liquid sweetener such as maple syrup, date or rice syrup
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoon coconut oil, melted
- Preheat oven to 180C / 355F and grease your bread or loaf pan with oil.
- Mix all your dry ingredients together, and set them aside.
- Mix your wet ingredients in a separate large mixing bowl.
- Fold the dry ingredients in with the wet ingredients; being careful not to overmix the batter.
- Pour the batter into your bread or loaf pan and pop in the oven.
- Bake for around 40 minutes or until a toothpick or knife comes out clean.
- Let the bread cool down on a cooling rack for at least 10 minutes before slicing.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 166mgCarbohydrates: 34gFiber: 3gSugar: 7gProtein: 6g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
As always please, if you make this recipe share it with me either on my Facebook, Twitter or Instagram. I would love to see it! Hashtag #HediHearts
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