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, 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.
Jump to:
Ingredients
- gluten free flour blend
- sugar
- brown sugar
- cocoa powder
- baking soda
- vegan buttery spread
- vanilla
- vinegar
- pure pumpkin puree
- water
- dairy free chocolate chips
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.
Substitutions
- 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.
Gluten Free Flour
You need a gluten free flour blend for this recipe. You can use a store bought blend or a blend that you make yourself.
I don’t recommend using all coconut flour, almond flour, or cassava flour. You need a blend of flours to create a light and fluffy 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.
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.
More Gluten Free Vegan Dessert Recipes
- Microwave Deep Dish Chocolate Chip Cookie
- Cinnamon Streusel Donuts
- Chocolate Zucchini Bundt Cake
- Chocolate Banana Bread
Disclosure: This post contains affiliate links.
Recipe
Super Easy Chocolate Pumpkin Bread (Gluten Free, Vegan).
Extra moist, delicious, and so tasty, this easy chocolate pumpkin bread is the perfect easy gluten free dessert.
Ingredients
- 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
Instructions
-
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.
Recipe Notes
Store leftover bread in an airtight container. It should stay fresh for up to 5 days.
You can use regular dairy products if you aren’t dairy free.
If you aren’t gluten free, feel free to use all-purpose flour or spelt flour.
If you’d like to add oat flour, you can use up to ¾ cup. The remaining amount should be a gluten free flour blend so that the loaf isn’t crumbly.
Darryl
Delicious, and easy to make!