This chocolate pumpkin bread is moist, rich, chocolatey, with a hint of pumpkin – perfect during fall and all year long! Plus, it’s also vegan (egg-free, dairy-free), refined sugar-free, and gluten-free!
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!
Rely on simple and fairly inexpensive ingredients to prepare this chocolate pumpkin bread recipe, many of which you likely already have on hand.
- Pumpkin puree: Use homemade (check FAQs for method) or store-bought canned pumpkin puree (not pumpkin pie filling). Alternatively, overripe mashed banana or mashed sweet potato would work.
- Plant-based milk: Any unsweetened dairy-free milk will work, like almond, soy, coconut, etc. A higher fat content results in a moister vegan chocolate cake.
- Vanilla extract: Use natural vanilla extract or paste to avoid an artificial aftertaste.
- 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.
- 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!
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.
Chocolate Pumpkin Bread
- 1 cup (140 g) gluten-free all-purpose flour (see notes)
- 3/4 cup (84 g) almond flour (see notes)
- 2/3 cup (100 g) coconut sugar (or sugar of choice)
- 1/2 heaped cup (50 g) cocoa powder
- 2 tsp baking powder
- 1 tsp ground coffee (optional)
- 1 pinch of salt
- 1/2 cup (90 g) dairy-free chocolate chips + more for the top
- 1 cup (240 g) pumpkin puree (see notes)
- 2/3 cup (160 ml) dairy-free milk (see notes)
- 1 tsp vanilla extract
- Check the video in the post for easy visual instructions.Preheat the oven to 360 degrees F (180 degrees C) and line an 8x4 inch (20x10 cm) loaf pan with parchment paper.
- Add all dry ingredients (except the chocolate chips) to a large bowl and stir with a spoon.
- Add the wet ingredients and whisk to combine. Also stir in the chocolate chips.
- Pour the batter into the pan and top with more chocolate chips.
- Bake the bread in the oven for about 40 minutes. Check the center with a toothpick- if it comes out dry or slightly sticky/crumbly, that's fine, just not wet.
- Let the bread cool, slice it, and enjoy!
- GF flour: You can use a store-bought blend like Bob's Red Mill Gluten Free All Purpose Baking Flour. If you aren't gluten-free, you can most likely use the same amount of regular all-purpose flour or spelt flour.
- Almond flour: Any finely ground nuts (e.g. ground hazelnuts) or seeds (e.g. ground sunflower seeds) can be used instead of almond flour.
- Pumpkin puree: You can use the same amount of mashed banana or sweet potato instead of pumpkin puree.
- Dairy-free milk: Any unsweetened dairy-free milk will work, however, one with a higher fat content (e.g. canned coconut milk) will result in a moister chocolate cake. Alternatively, you can add 3 Tbsp of oil.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
This was so amazingly delicious! Dangerously good, will leave you craving more. Just to let you know in case you find yourself without loaf pans like me. I doubled the recipe and baked in a cast iron skillet I oiled with coconut oil, also no parchment paper. Clearly, I’m a novice baker. It turned out great! Even the non-vegans loved it! Thank you so much Ela!
Thanks so much for your helpful comment, Jennifer. 🙂
Another fabulous recipe! This was sooo yummy and so easy to make. I will be making this often!
Wonderful! I am so glad you liked it, Dawn! 🙂
So good!!!! Moist and chocolatey!! You can’t even taste the pumpkin
So happy to hear, Corinna! Thanks for your great feedback. 🙂
Pumpkin purée – cooked or raw?
Cooked. Either store-bought (canned) or homemade. 🙂
Could I use Stevia or Monkfruit instead of sugar? Thank you.
Hi! I haven’t tried it, so I am not sure. Any granulated sugar such as Erythritol should work, though.
Que lindo amei!