This Chocolate Pumpkin Bread is the perfect harmony of rich cocoa and autumn's signature flavor: pumpkin. With just one bowl, create a moist, delightful loaf that's undeniably vegan and potentially gluten-free. Each slice offers a chocolatey pumpkin treat that's been tested and loved by families. A recipe that truly embodies the spirit of fall, without compromising on taste or texture.
Chocolate Pumpkin Bread Ingredients
- Pumpkin Base: Canned pumpkin puree
- Liquid Foundation: Unsweetened almond or oat milk
- Vegan Moisture: Melted vegan butter
- Natural Sweetener: Maple syrup
- Chocolate Essence: Cocoa powder
- Rising & Flavor Agents: Baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt.
- Flour Foundation: Regular or gluten-free all-purpose flour. When opting for gluten-free, King Arthur's Measure for Measure flour is the go-to choice. (Avoid alternatives like almond or baking flour.)
- Chocolate Surprise: Vegan or regular chocolate chips
Chocolate Pumpkin Bread Instructions
Initial Setup: Preheat your oven to a cozy 375°F (190°C).
One-Bowl Wonder: Combine pumpkin puree, milk of choice, vegan butter, maple syrup, cocoa powder, and all flavoring agents in a bowl. Introduce your choice of flour, blending until you attain a smooth batter. Add a sprinkle of vegan chocolate chips for texture.
Baking: Pour the batter into a pre-greased metal loaf pan. For a little extra indulgence, scatter a few more chocolate chips on top. Bake for about 40 minutes, ensuring a full rise. Patiently wait for the chocolate pumpkin bread cool before slicing and savoring.
Frequently Asked Questions
We recommend storing leftover pumpkin bread in a sealed container at room temperature for 3-5 days.
If you'd like to make classic pumpkin bread, try this Pumpkin Bread Recipe.
Chocolate Pumpkin Bread
Chocolate Pumpkin Bread
- ¾ cup pumpkin puree
- 1 cup unsweetened almond or oat milk
- ½ cup melted vegan butter
- ¾ cup maple syrup
- ⅓ cup cocoa powder
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ½ cup vegan chocolate chips
How to Make Chocolate Pumpkin Bread
- Preheat the oven to 375
- In one bowl, mix the pumpkin puree, oat milk, melted vegan butter, maple syrup, cocoa powder, baking powder, baking soda, cinnamon, vanilla, nutmeg, cloves, and salt together. Add the flour and mix the batter until smooth. Fold in the vegan chocolate chips.
- Transfer the batter into a greased metal loaf pan. Option to sprinkle a few more chocolate chips on top. Bake for about 40 minutes or until the loaf has completely risen. Allow it to rest and cool before slicing and serving.