Rich and Moist Vegan Chocolate Pumpkin Bread Recipe
I’ve spent this fall sharing some of my favorite pumpkin-based recipes like creamy pumpkin soup, pumpkin baked oatmeal, and gluten-free pumpkin cookies. However, with my chocolate cravings kicking in, it’s time for the perfect ingredient mash-up to make this tender, moist, and flavorful chocolate pumpkin bread! What I love about this pumpkin chocolate bread recipe is that it’s decadent, but by ditching empty calories for wholesome ingredients like pumpkin puree and almond flour, this chocolate loaf cake is super moist, tender, fluffy, rich, and surprisingly nutritious. There are also no complicated, hard-to-find ingredients in this recipe, either. In fact, all you need is just 10 simple pantry-friendly ingredients, one bowl (no mixer required), and to follow a simple, fuss-free 5-step recipe for this easy vegan chocolate cake! Share the loaf immediately, or slice and freeze it to enjoy another day. If you prefer a more pumpkin-centric quick bread, check out my recipes for chocolate chip pumpkin bread or pumpkin cake with cashew frosting!
The Ingredients
Rely on simple and fairly inexpensive ingredients to prepare this chocolate pumpkin bread recipe, many of which you likely already have on hand.
Wet Ingredients
Dry ingredients
Flour: I used a gluten-free all-purpose flour blend (Bob’s Red Mill and King Arthur’s are my favorites). However, if you aren’t gluten-free, regular all-purpose flour or spelt flour should also work in this chocolate pumpkin bread recipe. Almond flour: Fine almond flour will yield the best texture. However, you can use any finely ground nuts (e.g., ground hazelnuts or cashews) or seeds (e.g., sunflower seeds). Coconut sugar: I used unrefined coconut sugar, but you could use other granulated sugar, like raw cane sugar or light brown sugar. Cocoa powder: Use good-quality cocoa powder (or cacao powder) for the best flavor. Salt: A small amount of kosher/ sea salt will enhance the various flavors in this chocolate pumpkin loaf. Baking powder: To provide the vegan loaf with lift and a lighter, fluffier texture. Coffee: (Optional) A small amount of coffee enhances the chocolate flavor. Chocolate chips: Use your favorite semi-sweet (or refined sugar-free) dairy-free chocolate chips.
Optional Add-Ins
Pumpkin pie spice: Add 2- 2 ½ teaspoons for a noticeable but not overwhelming flavor. Alternatively, use just cinnamon (optionally with a pinch of nutmeg or ginger). Chopped nuts: Add a handful of crushed walnuts or pecans to the vegan chocolate loaf cake for crunch and heart-healthy fats. Shredded coconut: Add a small handful into or over the loaf for subtle flavor and texture. Cashew cream frosting: Like I used for this pumpkin cake recipe. Chocolate ganache topping: Combine equal parts chocolate chips (about ½ cup) and hot full-fat canned coconut milk. Leave it to sit for 2 minutes, stir until smooth, then leave it to cool before spreading it over the chocolate loaf.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Chocolate Pumpkin Bread?
Preparing this chocolate pumpkin loaf is nice and easy, with no mixer required and just 5 simple, low-effort steps.
First, preheat the oven to 360F/180C and line an 8×4-inch (20×10 cm) loaf pan with parchment paper. Then, add all the dry ingredients to a large mixing bowl and stir with a spoon. Next, add all the wet ingredients to the mixture and stir/whisk to combine. Fold/ stir in the chocolate chips.
Pour the chocolate pumpkin batter into the prepared pan, top it with more chocolate chips, and transfer it to the oven to bake for about 40 minutes.
To test whether the chocolate bread is fully baked, insert a toothpick or wooden skewer into the center of the bake. If it comes out wet, it needs longer. If it comes out just slightly sticky/crumbly or dry, it’s ready.
Allow the loaf to cool for at least 15 minutes, then remove it from the pan and leave it to cool further on a wire rack. Finally, slice it, and enjoy!
Storing Instructions
Store: The leftovers will store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week. Freeze: Freeze the pumpkin chocolate bread whole or sliced, with parchment paper between each slice to avoid sticking. Wrap it carefully in plastic wrap, place it in a Ziplock bag, and freeze for up to 3 months. Allow it to thaw in the fridge or at room temperature, then enjoy! Reheat: Enjoy a slice of chocolate pumpkin bread lightly warmed in the microwave (in 10-15 second increments), toasted, or warmed in the oven, wrapped in foil.
How to Serve?
Enjoy a slice of this almond flour chocolate pumpkin bread as a snack, for breakfast, or for dessert, with:
Ice cream (vanilla, caramel, etc.) Whipped coconut cream Dairy-free yogurt (unsweetened or vanilla)—especially when the slice is toasted A cup of coffee or tea
You could also wrap a cooled loaf in some cellophane with a pretty label to gift over the holiday period.
Can I make muffins with this recipe?
I haven’t actually tried, but I think that should be fine. Just reduce the baking time until a toothpick inserted into the center of a muffin (regular or mini) comes out mostly clean (a few crumbs are fine). I think mini muffins will take around 15 minutes, and regular muffins will be 20-25 minutes.
Can I use homemade pumpkin puree?
Yes, that is fine. I used homemade pumpkin puree. I described how I make it in my pumpkin pie post.
Recipe Notes and Top Tips
Use the right pumpkin: Use canned pumpkin puree and not pumpkin pie filling, which is sweetened and contains spices. Use the right pan: Metal loaf pans conduct and distribute heat more evenly than ceramic and glass ones, to avoid uneven baking. Adjust the sweetness: You can slightly increase or decrease the amount of sugar to fit your desired sweetness level. To make mini loaves: Reduce the baking time to 25-35 minutes until a toothpick inserted into the center comes out clean. Leave a parchment overhang: This will make removing the loaf from the pan easier. If you use wheat flour: Be careful not to over-mix the batter. Otherwise, you risk overworking the gluten and ending up with a dense, unpleasant bake.
More Vegan Pumpkin Recipes
The best vegan, gluten-free pumpkin pie Creamy pumpkin pasta bake One-pot Indian pumpkin curry Vegan pumpkin chocolate no-bake bars Gluten-free pecan pumpkin pie Pumpkin potato casserole
If you try this easy chocolate pumpkin bread recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan—I love seeing them.
If you are using Pinterest, feel free to pin the following photo:
title: “Chocolate Pumpkin Bread” ShowToc: true date: “2024-11-08” author: “Thomas Garza”
If you are looking for more delicious bread treats, try my Chocolate Zucchini Bread and my Double Chocolate Banana Bread!
I have been on a pumpkin baking kick lately! We just made a loaf of my Pumpkin Cream Cheese Bread and my Pumpkin Coffee Cake and now we moved on to Chocolate Pumpkin Bread! If you like chocolate then this bread is for you! I added cocoa powder, chocolate chips AND spread a thick and luscious chocolate ganache on top of the bread after it’s cooled. This pumpkin bread will be your new favorite Fall dessert! To make this bread super moist we added buttermilk, canned pumpkin puree and browned butter. Browned butter is when you melt the butter in a saucepan and cook until it gets a golden brown color. It’s more work then just using regular melted butter but results in a perfect nutty butter that adds so much flavor to this pumpkin chocolate bread! This is seriously the easiest and most delicious dessert or breakfast!
What’s in Chocolate Pumpkin Bread
Flour- All purpose flour will do well here! Cocoa Powder– Add some high quality cocoa powder for a deep chocolate flavor. Pumpkin Pie Spice- Use store-bought or try making your own homemade pumpkin pie spice! You could also just substitute 2 tsp cinnamon, 1/4 tsp of ginger, 1/4 tsp of nutmeg and a pinch of all spice and cloves. Baking Soda & Baking Powder- Add baking soda and baking powder for the bread to rise. Butter- I use unsalted butter for this recipe. If you use salted butter make sure to omit the salt. Pumpkin Puree- Make sure you buy 100% pure pumpkin puree and not canned pumpkin pie filling. Brown Sugar- Light brown sugar will make this bread nice and sweet. Buttermilk- Buttermilk adds moisture and a slightly tangy flavor. If you don’t have buttermilk, make your own at home! Vanilla- For added flavor. Semi-Sweet Chocolate Chips– Are added for even more chocolate flavor! Feel free to add dark chocolate chips or milk chocolate!
How to Make Chocolate Pumpkin Bread
Brown butter: Add butter to a medium saucepan and cook over medium heat until light brown / caramel in color. 5-8 minutes. Allow the butter to cool.
Combine dry ingredients: Meanwhile in a medium bowl combine flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt, set aside.
Combine wet ingredients: Add the cooled butter to a large bowl along with the pumpkin puree, brown sugar, eggs, buttermilk and vanilla. Fold the dry ingredients into the wet ingredients making sure not to over mix. Fold in the chocolate chips.
Bake: Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
Cool: Let the bread cool on a wire rack for 15 minutes then transfer to a cooling rack to cool completely. Serve: Once cooled pour the ganache over the pumpkin bread, smoothing top if desired, and serve.
Tips for Success
This bread is super moist and tender due to the pumpkin puree and the added buttermilk. Don’t omit these ingredients! Switch up your added ingredients! You can try to add white chocolate chips, pecans, walnuts to this bread for different flavors in this bread. Make this your own! Make extra and freeze it for later! Make two loaves and freeze individual slices in an airtight container for up to 3 months. Warm up individual slices in the microwave for 30-45 seconds then serve. Don’t over mix your batter. Once the flour is added to your wet ingredients, gluten begins to develop. If you mix too much, the gluten will get too strong and the bread will come out tough instead of tender. Mix your batter until only just combined.
How to Make Chocolate Ganache
This ganache is super easy to whip up! Check out my Chocolate Ganache for more details. Start by melting chocolate and heavy cream in the microwave until smooth and melted. You can also cook the ganache over a double boiler. Allow the ganache to cool for about 2-3 minutes. Once cooled, spread on top of the cooled cake. I made the ganache thicker so it is spreadable on the bread. If the ganache is too thick add more heavy cream.
Can I substitute pumpkin pie spice? Yes, if you don’t have pumpkin pie spice on hand then use 2 tsp cinnamon along with 1/4 tsp ginger, 1/4 tsp nutmeg and a pinch of all spice and cloves. How do I know when my pumpkin bread is done? The easiest way to check if your pumpkin bread is done is to stick a toothpick into the middle and see if it comes out mostly clean. If it has just a few crumbs on it, then your bread is done!
More Bread Recipes to Try
Lemon Blueberry Bread Apple Fritter Bread Cranberry Orange Bread Pumpkin Cream Cheese Bread Chocolate Chip Zucchini Bread Peanut Butter Chocolate Banana Bread Marble Chocolate Banana Bread
