Learn how to make a really simple pumpkin chocolate bread from scratch. The ingredients are simple, the recipe is easy, and the resulting dessert is fabulous! Moist, rich, and so chocolatey, you won’t be able to stop eating this easy treat.
Chocolate pumpkin bread? In January?
Although I wish the weather was acting more like fall there, I am not opposed to using fall ingredients in my baking during the winter months.
Canned pumpkin is a great way to add flavor and moisture to your baking. It’s a favorite ingredient of ours – we often make pumpkin streusel coffee cake, pumpkin oatmeal cookies, pumpkin chocolate chip muffins, and of course, pumpkin bread.
If you love the combination of chocolate and pumpkin, I think you’ll love this easy gluten free dessert recipe.
- Gluten Free Flour Blend – I like to use my own gluten free flour blend in this recipe. If you have a blend that you like, you can probably use that. I do not recommend using grain free flours like coconut flour for this bread. If you want to use oat flour, I recommend using no more than ¾ cup oat flour, and then the rest a gluten free flour blend. Using all oat flour will result in a crumbly loaf.
- Sugar – I used both organic cane sugar and light brown sugar in this recipe. You could also use coconut sugar if you prefer.
- Vegan Buttery Spread – I like using vegan buttery spread in this recipe. We use Earth Balance Soy Free Vegan Buttery Spread. You could also use an equal amount of oil instead.
- Pumpkin Puree – Make sure you use pure pumpkin puree, not pumpkin pie filling, which has added sweeteners and spices.
- Chocolate Chips – We love allergy friendly chocolate chips from Enjoy Life or PASCHA Chocolate. Feel free to use any brand that works for your dietary needs.
- If you don’t have pumpkin puree, you can use squash puree or mashed banana. If you use banana, of course the taste will change.
- If you’re not gluten free, go ahead and use all-purpose flour or spelt flour.
- You can use coconut oil or canola oil in place of vegan buttery spread.
Step by Step Instructions
- Mix the wet ingredients in a mixing bowl.
- Stir in the sugars and cocoa powder.
- Add the gluten free flour, baking soda, and salt. Stir well. Add the chocolate chips and stir again.
- Spoon the batter into a loaf pan that has been lined with parchment paper.
- Bake at 350 degrees F for about 45 minutes.
- Allow the bread to cool in the pan before using the parchment paper to remove it.
Tips for Success
- Line the pan with parchment paper so that it hangs over two sides. This will allow you to remove the loaf from the pan with ease.
- Allow the loaf to cool before slicing. If you try to slice it when it’s hot, it will fall apart.
- Store leftover chocolate pumpkin bread in an airtight container so that it doesn’t dry out.
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Super Easy Chocolate Pumpkin Bread (Gluten Free, Vegan).
- ⅓ cup vegan buttery spread melted (or coconut oil)
- ½ cup pumpkin puree
- ¾ cup water
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ cup organic cane sugar
- ½ cup brown sugar
- ½ cup unsweetened cocoa powder
- 1½ cups gluten free flour you can use spelt flour or all purpose flour if you aren't gluten free
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup dairy free chocolate chips plus a few more for sprinkling on top of the loaf
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper so that it hangs over two sides.
- Place the melted vegan buttery spread, pumpkin puree, water, vanilla, and vinegar in a bowl. Stir gently to combine.
- Stir in the sugars and cocoa powder. Add the gluten free flour, baking soda, and salt, and stir again.
- Stir in the dairy free chocolate chips.
- Spoon the batter into the prepared loaf pan. Sprinkle a few more chocolate chips on top if desired.
- Bake at 350 degrees F for about 40-45 minutes. A toothpick inserted into the middle should come out clean when it's done.
- Allow the loaf to cool in the pan for about 30 minutes, then use the ends of the parchment paper to lift the loaf out of the pan.
- Let the loaf cool completely before slicing.