• Prep Time: 20 minutes
  • Cooking Time: 70 minutes
  • Serves: 1 loaf

Chocolate Pumpkin Bread

  • Recipe Submitted by on

 Ingredients List

  • Wet Ingredients
  • 1 cup 100% pure pumpkin puree
  • ¼ cup melted coconut oil
  • ¼ cup + 2 tablespoons pure maple syrup
  • ¼ cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisk together, set for 15 mins)
  • 1 teaspoon pure vanilla extract
  • Dry Ingredients
  • 1 ½ cups gluten free oat flour
  • ½ cup unsweetened cocoa powder
  • ½ cup almond meal
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon**
  • ½ teaspoon ground cloves**
  • ½ teaspoon ground nutmeg**
  • ¼ teaspoon salt
  • Add-in Ingredients
  • ½ cup vegan chocolate chips
  • Topping
  • 2 tablespoons vegan chocolate chips (mini and regular)


Preheat the oven to 350°F. Line an 8-inch or 9-inch loaf pan with parchment paper or greased foil. Set aside.
Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, flax egg, and vanilla. Whisk until well incorporated.
Add the dry ingredients: oat flour, cocoa powder, almond meal, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until difficult to stir. Using a rubber spatula, fold until just incorporated, making sure no flour patches remain. Fold in Add-in chocolate chips.
Pour batter evenly into prepared loaf pan. Using a butter knife, cut a slit down the center (or off center, based on your preference). Use the knife to go back over the line, widening the slit. Sprinkle chocolate chips on top of the loaf. Lightly press chips down to secure.
Bake for 55-70 minutes.* (In my 8-inch loaf pan, mine took 62 minutes). Test for doneness by sticking a toothpick into the center of the loaf. The toothpick will come out clean when the loaf is done.
Allow to cool on a cooling rack for 2-3 hours, or until completely cool. Lift the loaf out and place on a clean workspace. Slice and enjoy! Storing instructions below.

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