Gluten Free Vegan Chocolate Pumpkin Bread (V, GF): a one bowl recipe for perfectly moist ‘n decadent chocolate pumpkin bread made with warm spices and your favorite fall flavors. Gluten Free, Vegan, Dairy-Free, Refined Sugar-Free.
Happy Fall!! Okay, happy almost fall! Yes, I went ahead and looked up the actual first day of fall in case any of you season aficionados are fact-checking. Alright, be honest, are there any season aficionados out there? Anyone??
How about almanac maniacs? Ooooh, I just had to say that. Forgive me?
Well, the first day of fall is Friday, September 22, according to my super trusty, well-educated friend named Google. Yeah, we go waaaaay back. Now before I go on a huge tangent none of us will recover from (like telling you about the life-changing gluten free no bake brownie energy bites I’ve been eating all week), let me also say, Happy Almost Weekend! <– Totally the best part of Thursday posts, don’t you agree?
And to celebrate these two kinda-holidays-in-one, I’m super pumped to share my Gluten Free Vegan Chocolate Pumpkin Bread with you. After all, chocolate is one of THE best ways to ring in seasonal changes/the weekend/making it through the workday/it being 2pm… those kinds of momentous things. Just look at these homemade dark chocolate sea salt KIND nut bars, and you’ll instantly know what I’m talking about.
Even though I’m still sorta reeling from how fast this season has come upon us (yes, I’m that person at the grocery store who’s gawking at the Halloween candy display in July…. JULY!!!!!), I’m ALL IN when it comes to pumpkin.
Btw, are you semi-shocked that it’s already time for pumpkin?? Or are you a year-round pumpkin eater? (Of course, my immature mind picks this moment to cue: cheater, cheater, pumpkin eater!!! Ah, Mind…)
For some reason, every freaking year, I spend the summer thinking, Hey, no big deal, pumpkin season isn’t until October or November… you’ve got plenty of time to get these pumpkin recipes ready. Then, boom! Folks are talking about all things pumpkin in early August and always-behind me is like, “Say whaaaaa?”
So I’m not gonna tell you that I frantically spent all of last week, day and night, working on this recipe. Or, that I seriously considered growing an actual pumpkin patch in my non-existent backyard because I live in the city. Or, that pumpkin and I had a bit of a staring contest to see who would come out victorious (obvs pumpkin won). Or, that everything I see and smell is now in Pumpkin Vision because it’s gotten real up in my kitchen.
I’ll just say, Happy Pumpkin Bread Day (or… Happy Gluten Free Vegan Chocolate Pumpkin Bread Day)!! As if I even knew what day that actually was. (Too tired and tangented to Google now). And… this recipe was in the bag months ago!!! But not…
Ahem.
Luckily, Erik and I enjoyed our hilarious (read: highly unpleasant and comically confidence lowering) pumpkin trials last year. If you want to feel so much better about yourself, read the pumpkin bread recipe post. So this year, I was able to make that reader-favorite recipe and give it the ol’ splendid chocolate makeover!! Yeah!
If you LOVE chocolate and pumpkin, then this recipe is all for you. If you don’t like either of those things, then why are you here? J/k! Hugs!!! I’ll just spray some perfume or something to cover up my now ever-present pumpkin aura.
This gluten free vegan chocolate pumpkin bread recipe is so freaking good, y’all: perfectly moist… decadently chocolatey (tastes like chocolate cake, according to my sis Jenny), pretty easy to make in just one bowl… and made with the same awesome ingredients that I hope by now I’ve trained you to always have in your pantry!! Riiiiiiight? 😉
But just in case you’re looking for the TL;DR, here are my usual loving bulletpoints about this Gluten Free Vegan Chocolate Pumpkin Bread. Your new favorite fall treat is:
- made in just one bowl (less dishes!!!)
- bursting with pumpkin spice goodness
- deliciously moist
- indulgently chocolatey and rich
- vegan, gluten-free, dairy-free
- bursting with your favorite fall flavors: cinnamon, cloves, nutmeg
- plant-based and allergy-friendly
- made with the simple, healthy ingredients you love
- wonderfully refined sugar-free
- tastes like chocolate cake
- … make that pumpkin chocolate cake
- and wonderfully on time (take that, season aficionado!! Or… almanac maniac!!! Yeah!!)
So whaddya say? Are you ready to greet the autumnal equinox with me? Or hilariously try slipping “autumnal equinox” into a sentence in your next “casual” conversation? 😉 Let’s grab our Fall-iest bowls or something, and like jump in a pile of leaves/buy an orange sweater, it’s about to get ultra-max FALL up in here! I’m so happy to be finally kicking off the holiday/seasonal vibes with you! I can’t wait to hear what you think of this recipe. In the meantime, tell me…
What’s your favorite fall flavor?
Sending you all my love and maybe even a dove, xo Demeter ❤
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If you enjoyed this plant-based, allergy-friendly Gluten Free Vegan Chocolate Pumpkin Bread, then you’ll just love these simple, tasty and whole recipes:
☀︎ More Gluten Free Vegan Bread & Muffins Recipes ☀︎
Easy Orange Muffins Recipe | Healthy Lemon Poppy Seed Muffins Recipe | Easy Gluten Free Vegan Dark Chocolate Muffins | One Bowl Gluten Free Vegan Pumpkin Bread | Gluten Free Pumpkin Chocolate Chip Muffins | Vegan Chocolate Banana Nut Bread | Gluten Free Vegan Banana Nut Muffins | Gluten Free Banana Oat Muffins | Double Chocolate Banana Muffins | and… Gluten Free No Bake Brownie Energy Bites, just for fun. 😉
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Gluten Free Vegan Chocolate Pumpkin Bread (V, GF, Dairy-Free, Refined Sugar-Free) + VIDEO
- Yield: 10-14 slices, 1 loaf 1x
Description
Gluten Free Vegan Chocolate Pumpkin Bread (V, GF): a one bowl recipe for perfectly moist ‘n decadent chocolate pumpkin bread made with warm spices and your favorite fall flavors. Gluten-Free, Vegan, Dairy-Free, Refined Sugar-Free.
Ingredients
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)
Instructions
- 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.
Notes
– Adapted from my One Bowl Gluten Free Vegan Pumpkin Bread and my Chocolate Banana Bread (Vegan, Gluten Free, Dairy Free).
– *In an 8.5” x 4.5” loaf pan, mine took 62 minutes. In an 9”x5” loaf pan, mine took 57 minutes.
-**You may substitute all three spices for 2 teaspoons pumpkin spice.
– Storage notes: Store in an airtight container for up to 1 week at room temperature.
– Freezing instructions: Store in an airtight container in the freezer for up to 1 month. Allow to thaw at room temperature for 30 minutes, or pop in the microwave for 30 seconds or more.
– Nutrition Info: is an estimate based on 12 total slices without optional topping.
– More pumpkin recipes: chocolate chip pumpkin muffins, one bowl pumpkin chocolate chip bread, pumpkin pie smoothie.
- Category: Bread, Pumpkin, Fall, Thanksgiving, Vegan, Gluten Free, Whole Grain, Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 194
- Sugar: 13g
- Fat: 9g
- Carbohydrates: 26g
- Protein: 4g
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
SHOP THE RECIPE
Here are a few items I used in today’s recipe. .
8-inch Loaf Pan | Organic Pumpkin Puree | Coconut Oil | Glass Mixing Bowls |
Silicone Spatulas | Maple Syrup | 9-inch Loaf Pan | Coconut Sugar
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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hi!! if i’m not vegan- do you think i could use just a normal egg instead of a flax egg?
Hi Maggie! Yep, that should work fine. 🙂 Happy baking!
What vegan chocolate chips do you use that are refined sugar free? I’ve never been able to find any. ☹️
Hi! I’m going to use Bobs all purpose GF flour but instead of almond flour or sunflower seed flour can I use more gf flour or something else? Can I just leave out the almond flour altogether?
Thx!
Hi! Yes, use more gf flour—add about 1/4 cup + 2 tablespoons more, since its drier than almond flour. Enjoy!!
Overall, I think the recipe was great. Just a bit too sweet for me! I made two double batches–turning one into mint chocolate chip brownie ‘form’!
However, since I’m very sensitive to any kind of processed sugars (including maple syrup)–getting candida from them, I used date & raisin puree for all the sugars, adding water to keep the same amount of fluid/wet ingredients equal to the recipe. I also substituted unsweetened applesauce for the oil. It was much less sweet, which I loved, but tasted great!
To complete the “brownies”, I used tiny dark chocolate chips, chopped walnuts, and peppermint extract instead of the spices.
Lastly, I think this recipe is very versatile! One can substitute a few ingredients to change the flavors–turning it into cookies, brownies, a cake, or loaf. Thank you for sharing it!
★★★★
So happy you found a way to adjust the recipe to your tastes and needs! 🙂 The brownies sound simply amazing (peppermint extract has been ALL over my blog this season).;) Thank you for stopping by and sharing the fun details of your kitchen adventures with my recipe!
What is the nutritional breakdown for this recipe?
Hi Jill! I just calculated the nutrition info for you. 🙂 It’s located below the Notes portion of the recipe. Enjoy!
I made this recipe last night and am so happy with the results! I recently found out I am allergic/ intolerant to many things including eggs, dairy and gluten. I am so thankful for your abundance of recipes to try!!!
★★★★★
Becca, it’s so wonderful to hear that you enjoyed my recipe! If you ever need help finding a recipe, just let me know. It’s my pleasure to help. 🙂
I made this recipe today. It was amazing!!!!!! Very easy to follow the recipe and it was so moist and so fudgelike. Yum!!!!
★★★★★
That’s so wonderful to hear, SJ! 🙂 I’m so pleased that you enjoyed both the process and the results. Thanks for taking the time to let me know! Can’t wait to see what you try next. 🙂
Is there nutrition facts that come along with this recipe? Looks delicious
Hi Makaela, I’m currently in the process of doing the nutrition facts for the entire site. Thank you so much for your patience. 🙂
Hi. Can regular all purpose flour be used instead of the oat flour? I also have coconut flour. Trying to not have too many different types of flour on hand. 🙂 Thank you!
Hi Julie, another reader was able to substitute the oat flour with GF all purpose flour with good results. 🙂 As for the coconut flour: unfortunately, that would be a big no-go. It’s about 3x more absorbent and would throw the entire recipe out of whack. Try the GF flour and let me know how they turn out! 🙂
I’m allergic to flax. Will this recipe work just as well with either a chia egg or hen’s egg? Thx
Hi Christine, a chia egg will work just fine! 🙂 Can’t wait to hear what you think!
Just made this and it is sooooo good! I didn’t have oat flour so I used Bob’s Red Mill GF flour and the texture and moisture level was perfect. I love that this is a one bowl recipe and so easy to make! I’ll be making this again 🙂
Hi Marisa, that’s wonderful to hear! I’m super pleased to hear that you were able to swap the oat flour for GF ap flour with success. Thanks for reporting back! I can’t wait to hear what you try next. 😉
grinding up oatmeal woud be an alternative to oat flour, wouldn’t it?
Hi Julie, yep! You can make your own oat flour by grinding up old-fashioned (sometimes referred to as “rolled”) oats. Grind until you get a fine flour. Enjoy!
Is there a nut free substitute for the almond meal?
Hi Kellee, here’s what I said to a reader with a similar question: “you can try the following: 1) sub almond meal with sunflower seed meal (grind sunflower seeds in a food processor/blender until you get a meal–be careful not to turn into sunbutter lol; 2) sub the 1/2 cup almond meal with another 1/4 cup + 2 tablespoons oat flour (almond meal is much less absorbent than oat flour)” Hope this helps! Let me know how it turns out. 🙂
I can’t have oat flour, can I substitute it with something else, can I use gluten free flour?
Hi Simona, you might just be able to. I’ve tried a similar recipe with GF all purpose flour. The flavor was a bit different, and it was a tad on the drier side. So you might want to try reducing the amount of GF flour by a tablespoon or two. Keep in mind though, that different brands of GF all purpose flour yield different results. Experiment and let me know how it turns out! Good luck! 🙂
This pumpkin chocolate bread sounds and looks amazing! I love pumpkin and chocolate by itself already, but together is just like a dream food! Love this Demeter!
★★★★★
Thanks so much, Lydia! Dream food: I love that! 🙂
Can’t believe this bread has all those healthy ingredients and remain a great texture! The flax egg sounds so interesting. I’ve never heard of it but I can’t wait to try it out soon!
★★★★★
Yep!! I’m all about the guilt-free treats. 🙂 Flax eggs are such a fantastic vegan baking substitute. I can’t wait to hear what you think, Maggie! 🙂
Can I just use pumpkin pie spice instead of the cinnamon, nutmeg, Clove separately ? If so how much should I use ?
Hi Kajien, yes, you can! Use 2 teaspoons pumpkin spice. Can’t wait to hear what you think! 🙂
I’m glad I’m not the only one that falls behind on autumn baking LOL I feel like everyone was bringing out pumpkin recipes before I was even thinking about it!
OMG, chocolate and pumpkin together in this bread sounds so delicious! Happy Thursday, Demeter! 🙂
★★★★★
Riiiight? You are SO not alone! Haha. I sure had to haul… *apples* to get this one done! Lol. Wishing you the happiest of Thursdays, Marsha! xoxo
One of my kids has a nut allergy. Have you tried substituting the almond meal with any other flour?
Hi Melinda, I haven’t, but you can try the following: 1) sub almond meal with sunflower seed meal (grind sunflower seeds in a food processor/blender until you get a meal–be careful not to turn into sunbutter lol; 2) sub the 1/2 cup almond meal with another 1/4 cup + 2 tablespoons oat flour (almond meal is much less absorbent than oat flour). Either way, let me know if you try and how it turns out! 🙂
I’m loving everything pumpkin right now! And its perfect because its one bowl!
★★★★★
Oh YEAH!! I’m gonna be welcoming the pumpkin season with open arms (and an open mouth haha). Thanks Richa! 🙂