A slice of Chocolate Pumpkin Bread on a white plate with a blue mug filled with tea to the right.
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Vegan Gluten-Free Chocolate Pumpkin Bread

Rich, chocolaty, dense vegan gluten-free chocolate pumpkin bread that's packed with chocolate chips and pumpkin spices will become a new favourite!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert, Snack
Cuisine: Gluten-Free, Vegan
Keyword: chocolate, pumpkin
Servings: 12
Calories: 287kcal
Author: Gwen Leron

Ingredients

Instructions

  • Preheat oven to 325 degrees.
  • Grease a 5" x 9" (1.5 quart) loaf pan.
  • Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
  • In a large bowl, whisk the flour, coconut sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground ginger together.
  • In a small bowl, mix the melted coconut oil, pumpkin puree, non-dairy milk, vanilla, and flax mixture together.
  • Pour wet ingredients into dry ingredients and mix well to combine.
  • Fold in the chocolate chips.
  • Pour into greased loaf pan. If using, sprinkle mini chocolate chips on top.
  • Bake for 50 minutes or until a tester comes out clean. See note.
  • Remove from oven and let it cool on a cooling rack for about 20 minutes. After the 20 minutes have passed, remove from the pan and place back on the cooling rack. Allow it to fully cool before slicing or it will crumble.

Notes

  • Before making this recipe, be sure to read the FAQ section above.
  • If you don't have the separate spices (cinnamon, nutmeg, and ginger) you may substitute them with 2 teaspoons of pumpkin pie spice. This will give you a stronger pumpkin spice flavour than if you were to use the separate spices.
  • It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten-Free All-Purpose Baking Flour with the red label, not the blue! See the proper flour in the link), so please know that your results may not be the same as mine if ingredients are substituted.
  • This recipe will NOT work with coconut flour.
  • Baking times will vary slightly, depending on your oven and the type of bakeware you use. I use a glass loaf dish when making this recipe. Start checking around the 50 minute mark.
  • Allow to fully cool before cutting into it or it will crumble. It firms up as it cools.
  • Nutrition info listed below is for 1 of 12 slices (without optional mini chocolate chips) and is only to be used as a rough guide. Click here for more info on how nutrition info on this website is determined.

Nutrition

Serving: 1slice | Calories: 287kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 165mg | Potassium: 210mg | Fiber: 5g | Sugar: 22g | Vitamin A: 3500IU | Vitamin C: 1.7mg | Calcium: 50mg | Iron: 3.2mg